Clos Canarelli

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From the wild beauty of Corsica’s Figari appellation, Clos Canarelli is a benchmark for natural and biodynamic winemaking. Yves Canarelli, the visionary behind the estate, is deeply committed to reviving indigenous grape varieties and working in harmony with the land. Certified biodynamic, the vineyard thrives on granite and schist soils, producing wines that reflect the rugged, sun-drenched landscape. Canarelli’s portfolio includes elegant Vermentino, structured Sciaccarellu, and the rare Corsican red Carcaghjolu Neru. Every bottle exudes a sense of place, crafted with minimal intervention, native yeasts, and aging in carefully selected vessels, from concrete eggs to amphorae.

From the wild beauty of Corsica’s Figari appellation, Clos Canarelli is a benchmark for natural and biodynamic winemaking. Yves Canarelli, the visionary behind the estate, is deeply committed to reviving indigenous grape varieties and working in harmony with the land. Certified biodynamic, the vineyard thrives on granite and schist soils, producing wines that reflect the rugged, sun-drenched landscape. Canarelli’s portfolio includes elegant Vermentino, structured Sciaccarellu, and the rare Corsican red Carcaghjolu Neru. Every bottle exudes a sense of place, crafted with minimal intervention, native yeasts, and aging in carefully selected vessels, from concrete eggs to amphorae.

Biodyna

Organic

Biodynamic

Socials

Clos Canarelli’s wines are a pure reflection of Corsica’s rugged terroir and indigenous grape varieties. Their Vermentinois a benchmark white—bright, saline, and mineral-driven, with notes of citrus, wild herbs, and a long, structured finish. The reds, particularly their Sciaccarellu and Carcaghjolu Neru, offer a unique balance of elegance and power, showcasing red berry fruit, spice, and fine tannins. Their Amphora-aged cuvées highlight Canarelli’s commitment to natural winemaking, bringing texture and depth without overshadowing the fruit’s purity. A small production rosé, made primarily from Sciaccarellu, is a serious, gastronomic expression—bone-dry, layered, and built for aging.