140 year old vines.
Soak that in for a moment. The vineyard area is 0.25 hectares which is a sixth of an acre. Further, the wine is labeled as Vin de France and not in the AOC of Corse Figari because some of those classic heirloom varieties used in the bottling are not recognized in the AOC regulations. The blend is 70% Vermentinu with a 30% field blend of Genovese, Carcaghjolu Biancu, Paga Debiti, and Barbarossa.
• Whole clusters are pressed directly at harvest
• Fermented in tank then aged 24 months on lees in barrel
• Completes malolactic fermentation
From the Kermit Lynch website:
Near the remote village of Tarabucetta, outside of Figari on the southern tip of Corsica, Yves Canarelli has made quite an impact not only in Corsica, but on mainland France as well. As a former student of economics who turned to enology, Yves strikes a fascinating balance between thoughtful intellectual and ardent traditionalist. Since taking over the family domaine in 1993, he has championed the restoration of native Corsican varietals. The appellation Corse Figari lies along a plateau just inland from the coast, where grapes have been farmed since the 5th century B.C.
Though Figari is regarded as the most ancient growing region of Corsica, it has still taken pioneers like Yves having the courage to rip out entire vineyards of foreign varietals before Corsican wines have finally received the recognition they deserve. While the INAO remains slow to approve bottlings of some of the oldest of these heirloom varietals, often reducing them to the inferior “Vin de France” appellation, Yves Canarelli defends the history of Figari’s terroir with passion, confidence, and conviction.
Although sparse in quantity, the granite and red alluvial soil at Clos Canarelli is nonetheless rich in minerals. The ever-constant wind from the Gulf of Figari makes for challenging growing conditions: while it serves as a terrific natural antiseptic for the vines, it can also dry the soil out easily. Yves’s choice to convert the domaine to both organic and biodynamic viticulture has made it possible for his wines to display an unusual freshness, complexity, and aromatic intensity that others in Figari have been unable to achieve.
In the cellar, Yves only uses indigenous yeasts, and prefers slow, deliberate, precise fermentations, and leaves his reds unfiltered. Ever the scholar, he also enjoys experimenting with egg-shaped cement tanks (modern-day amphorae) and whole cluster fermentations.