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Clos Canarelli : Amphora 2023
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Description
Characteristics and tasting notes for the "Amphora" 2023 cuvée from Clos Canarelli
Tasting
Colour
Pale golden in hue, it displays bright, coppery reflections.
Nose
Highly complex, the bouquet opens with aromas of white flowers such as acacia, citrus fruits (lemon, bitter orange) and stone fruits, underscored by hints of aniseed. With aeration, it evolves toward honeyed notes, wild fennel, maritime salinity and a minerality reminiscent of clay.
Palate
Full-bodied and rich, the palate reveals a creamy texture perfectly balanced by lovely acid tension. Citrus flavours mingle with mineral and saline notes, extending into a lingering finish marked by an elegant, salty bitterness.
Food and wine pairing
This white wine pairs wonderfully with roast chicken in cream sauce, scallops, mushroom risotto, or white fish with Mediterranean herbs.
Service and storage
Approachable from today, this white wine from Corsica can be cellared until around 2033 to reveal its full complexity.
The pure, mineral expression of a great white wine from Corsica
The estate
Officially founded in 2000, Clos Canarelli is an essential reference point on the Île de Beauté. Led by Yves Canarelli, now supported by his son Simon-Paul, the estate spans approximately 38 hectares. A pioneer in the revival of native grape varieties, the estate has been certified organic since 2002 and biodynamic since 2006. Awarded three stars by RVF, the estate is renowned for its minimally interventionist winemaking, authentically revealing the richness of its island terroir.
The vineyard
Located within the Corse Figari appellation, the vineyard sits on clay-granite soils. The grapes come exclusively from pre-phylloxera vines planted in the village of Orazi. This sun-drenched terroir benefits from the cooling influence of the Mediterranean Sea and the powerful winds of the Omu di Cagna, creating significant temperature variations between day and night.
The vintage
This vintage stands out for climatic conditions that yielded remarkable intensity and generosity.
Winemaking and ageing
Following hand harvesting, whole clusters are pressed without destemming. Fermentation begins spontaneously thanks to indigenous yeasts within 400-litre Italian clay amphorae. The wine then continues ageing on suspended lees for eight months before light filtration.
Grape variety
Vermentinu (100%)
