Clos Canarelli : Amphora 2024

Characteristics and tasting notes of the Clos Canarelli "Amphora" 2024

Tasting notes

Colour
This wine boasts an intense golden hue, beautifully enhanced by delicate amber and straw-like highlights.

Nose
The bouquet opens with intense aromas of white fruits such as pear, fresh apple and white peach. It then develops floral notes reminiscent of linden blossom and vine flowers, complemented by herbaceous touches evoking rosemary and the dried herbs of the Corsican maquis.

Palate
Full-bodied and silky, the attack seduces with its unctuous texture as well as its fruity and mineral profile. A mouth-watering acidity, full of freshness, balances the whole, leading to a remarkably long finish, underlined by a noble bitterness reminiscent of almond and bitter orange zest.

Food and wine pairing

This white wine pairs wonderfully with seafood, shellfish such as lobster, or Mediterranean fish. It also beautifully accompanies paella, poultry with mild spices, bouillabaisse and matured sheep's milk cheeses.

Service and storage

For an optimal tasting experience, it is recommended to serve this wine at a temperature between 11 and 12°C. Approachable from today, the "Amphora" 2024 vintage boasts a fine structure allowing it to be cellared until around 2034.

The purity and minerality of a singular white wine from Corse Figari

The estate

Founded in 1968, Clos Canarelli is located at the southernmost tip of Corsica, in the village of Tarabucetta. Since 1993, the estate has been run by Yves Canarelli, the current owner, who has profoundly transformed this family property. A pioneer in the region, he replanted native grape varieties and converted the entire 38-hectare vineyard to biodynamic farming. Internationally recognised for its minimal-intervention approach and precision winemaking, the estate now stands as an essential reference in island winegrowing, producing authentic wines that fully express the strength of their terroir.

The vineyard

This wine comes from a tiny 0.5-hectare plot planted in 1997 within the Corse Figari appellation. The vines thrive on granitic soils that give the wine its characteristic mineral backbone. This southern terroir is subject to extreme conditions, marked by intense aridity, strong sunshine and the influence of the Omu di Cagna, a powerful wind that naturally purifies the vineyard. The significant temperature swings between day and night help preserve an exceptional freshness. All vineyard work and harvesting are carried out by hand, in strict accordance with biodynamic principles.

Winemaking and aging

Following manual harvesting, the grapes are destemmed and then rigorously sorted on a sorting table before pressing. Fermentation is initiated by indigenous yeasts and takes place in traditional clay amphorae for four to eight weeks. This ancestral method promotes natural micro-oxygenation and keeps the lees in suspension. The wine is then transferred to barrels over six years old for an aging period of three to six months, preserving the brightness of the fruit without imparting oaky aromas to the wine.

Grape variety

Vermentinu (100%).