Yves Canarelli has turned this family property into one of Corsica’s most iconic estates. The 38-hectare vineyard lies south of the Figari appellation, one of France’s sunniest winemaking regions. There, the wind and nearby mountains help produce wines of great finesse and balance (despite their richness!).
At the estate, all wines are produced according to biodynamic principles. All work in the vineyard and harvesting is carried out by hand and no weedkillers, synthetic pesticides or chemical fertilisers are used. And it doesn’t stop there as Yves Canarelli - who took over his father’s 10 hectare - is on a mission to reintroduce local varieties, the white being Bianco Gentile and the reds Carcaghjolu Neru and Minustellu. Since 2016, the estate has invested in and replanted a plot of five hectares on the Bonifacio plateau.
Clos Canarelli produces two wines that are not to be missed: Terra d'Orazi, a red wine from non-grafted vines that date back to before the phylloxera crisis, and Amphora, a wine vinified in clay amphorae. White wines as well as rosés and reds are enjoyed for their openness and energy. Harmony, minerality and pronounced flavours are also reasons to try these wines. To take the words of French wine guide Bettane & Desseauve, “for the moment, there is now rival for this estate in Corsica.” A producer to follow very closely.


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Clos Canarelli is located on Corsica’s south coast. The domain excels in championing its vineyard, planted across 35 hectares in a heavenly spot. The work carried out on the land is manual and the terroir is rich in chalk. Grown organically since 2002 and biodynamically since 2006, the grape varieties that make up this cuvée are vinified in whole bunches. They are fermented using only indigenous yeasts and the wine is matured for 18 months in 34-hectolitre foudres and demi-muids. On the palate, this is a full wine with a good, tannic structure and an incredibly fruity profile. Serve it at 17°C and pair it with a Portuguese cataplana or a charcuterie platter.