Clos Canarelli - Figari Amphora blanc 2022

Yves Canarelli cultivates more than 30 hectares using biodynamic methods in the Figari and Bonifacio regions, selecting from among the Corsican grape varieties best suited to his taste and terroir. The new winery allows for winemaking in a variety of containers: amphorae, concrete eggs, barrels, and large casks. After creating his grand cru, Tarra di Sognu, on the limestone terroir of Bonifacio, the big news is the clearing and planting of a superb new vineyard by and for Simon, his son, who is proving to be as skilled a winemaker as his father. A flawless year so far.

Made from 100% Vermentinu grapes grown on granite-based plots, vinified without additives—and thus without added sulfur—in clay amphorae. Golden in color, slightly cloudy upon opening, luminous. The nose is marked by juicy pear and notes of autolysis contributed by the lees and the fact that this cuvée is unfiltered. The palate is rich and generous, with a lively acidity that provides structure to the whole. A wine for the table—perhaps paired with white meat or veal curry. Best enjoyed within three to five years.

Yves Canarelli has established himself as the leading winemaker in southern Corsica, with a passion for ampelography (the old grape varieties Biancu Gentile, Carcaghjolu Neru, and Minustellu have been replanted). In 2009, he acquired a plot of pre-phylloxera vines near the village of Orasi (the “Tarra d’Orasi” cuvée) and produces two superb wines in large clay amphorae (Amphora). In partnership with the renowned Corsican sommelier Patrick Fioramonti, Yves Canarelli replanted Bonifacio’s first vineyard on a plateau overlooking the town, rich in a type of limestone rare on the island: thus Tarra di Sognu was born. The wines produced there reveal an immense terroir and gain depth as the vines age. With the arrival of his son, Simon-Paul, they are writing the finest chapters in the island’s new winemaking history.