Clos Canarelli : Amphora 2025

Characteristics and Tasting Notes of the Amphora 2025 Cuvée by Clos Canarelli

Tasting

Appearance
The wine reveals a surprising coppery hue.

Nose
The aromatic bouquet opens with floral notes of acacia, intertwined with aromas of apple, white fruits, honey and subtle hints of anise.

Palate
The palate offers a silky texture perfectly balanced by a beautiful mineral and tangy freshness. The finish stands out for its remarkable persistence.

Food and wine pairings

This white wine pairs wonderfully with roasted poultry, scallops, a creamy risotto, as well as mixed salads or a cheese platter.

Serving and cellaring

To fully appreciate Amphora 2025, it is recommended to serve it at a temperature between 11 and 12°C. This wine can be cellared and enjoyed until around 2035.

The pure and refined expression of Vermentinu by Clos Canarelli

The estate

Founded in 1968, Clos Canarelli has become an essential reference among Corsican wines. Taken over in 1993 by the current owner, Yves Canarelli, the estate today extends over approximately 38 hectares of vineyards. A pioneer in the revival of the island's native grape varieties, the winemaker has also chosen a viticulture that respects the environment. Certified organic and then biodynamic, the property distinguishes itself through singular vinification methods, notably the use of clay vessels, thereby producing wines of great identity and precision.

The vineyard

Located in the Corse Figari area, in the south of the island, the vineyard benefits from a particularly warm and windy climate. The vines, cultivated according to the principles of biodynamics, thrive on clay-granitic soils. The strong thermal amplitudes between day and night, combined with south and north-west exposures, promote optimal ripening of the grapes while preserving their natural freshness.

Winemaking and aging

Following manual harvesting and rigorous sorting on the sorting table, the grapes intended for the Amphora 2025 cuvée are pressed directly as whole clusters. Fermentation and aging then take place entirely in clay amphorae for a period of eight months. The wine is finally bottled without any fining or filtration.

Grape variety

100% Vermentinu