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Clos Canarelli 'Corse Figari' Rosé
Grapes — Niellucciu, Sciaccarellu, and native Corsican varieties
Region — Figari, Corsica, France
Tasting Notes — Warm copper-pink in the glass, glowing like a Mediterranean sunset. Floral and fragrant on the nose — bergamot, warm apricot, wild herbs, and a stony mineral underpinning that anchors it all. The palate is textured and precise, with a saline freshness and a long, dry finish that lingers like a sea breeze. This is not a simple rosé. It rewards your attention.
The Wine — A field blend of indigenous Corsican varieties grown on decomposed granite and red alluvial soils on a windswept plateau near the village of Tarabucetta, at the southern tip of Corsica. Grapes have been cultivated in Figari since the 5th century B.C., making it the most ancient wine-growing region on the island. The constant winds blowing up from Africa and the Gulf of Figari make for brutally challenging conditions — and wines of extraordinary character.
Farming — Certified biodynamic. Yves Canarelli was the first to introduce biodynamic farming to southern Corsica, adapting its principles over years of careful observation to suit the island's extreme heat, wind, and granite soils. No pesticides, no herbicides, nothing synthetic — just a deep commitment to soil health and native biodiversity.
Winemaking — Indigenous yeast fermentation only. Slow, deliberate, precise. Yves works with egg-shaped cement tanks and neutral vessels, and has been known to experiment with amphora — the first such wines made in Corsica since Roman times. The rosé is handled with the same rigor and intention as his reds and whites. Unfined, unfiltered.
The Producer — Yves Canarelli took over the family domaine in 1993 and has spent the decades since on a quiet, relentless mission: to restore and champion the native grape varieties of southern Corsica, ripping out foreign plantings and replacing them with heirloom varieties like Biancu Gentile and Carcaghjolu Neru that were on the verge of extinction. The Canarelli family also owns the Michelin-starred restaurant Cala Rossa in Porto-Vecchio, but the wine is the crown jewel. Imported by Kermit Lynch.
Drink It With — Grilled whole fish with herbs, Corsican charcuterie, aged sheep's milk cheese, or a long afternoon on the water with nowhere to be.
Clos Canarelli 'Corse Figari' Rosé
Grapes — Niellucciu, Sciaccarellu, and native Corsican varieties
Region — Figari, Corsica, France
Tasting Notes — Warm copper-pink in the glass, glowing like a Mediterranean sunset. Floral and fragrant on the nose — bergamot, warm apricot, wild herbs, and a stony mineral underpinning that anchors it all. The palate is textured and precise, with a saline freshness and a long, dry finish that lingers like a sea breeze. This is not a simple rosé. It rewards your attention.
The Wine — A field blend of indigenous Corsican varieties grown on decomposed granite and red alluvial soils on a windswept plateau near the village of Tarabucetta, at the southern tip of Corsica. Grapes have been cultivated in Figari since the 5th century B.C., making it the most ancient wine-growing region on the island. The constant winds blowing up from Africa and the Gulf of Figari make for brutally challenging conditions — and wines of extraordinary character.
Farming — Certified biodynamic. Yves Canarelli was the first to introduce biodynamic farming to southern Corsica, adapting its principles over years of careful observation to suit the island's extreme heat, wind, and granite soils. No pesticides, no herbicides, nothing synthetic — just a deep commitment to soil health and native biodiversity.
Winemaking — Indigenous yeast fermentation only. Slow, deliberate, precise. Yves works with egg-shaped cement tanks and neutral vessels, and has been known to experiment with amphora — the first such wines made in Corsica since Roman times. The rosé is handled with the same rigor and intention as his reds and whites. Unfined, unfiltered.
The Producer — Yves Canarelli took over the family domaine in 1993 and has spent the decades since on a quiet, relentless mission: to restore and champion the native grape varieties of southern Corsica, ripping out foreign plantings and replacing them with heirloom varieties like Biancu Gentile and Carcaghjolu Neru that were on the verge of extinction. The Canarelli family also owns the Michelin-starred restaurant Cala Rossa in Porto-Vecchio, but the wine is the crown jewel. Imported by Kermit Lynch.
Drink It With — Grilled whole fish with herbs, Corsican charcuterie, aged sheep's milk cheese, or a long afternoon on the water with nowhere to be.