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Fill out your info and we will notify you when the 2013 Corse Figari Rouge “Amphora” Clos Canarelli is back in stock or when a new vintage becomes available.


2013 Corse Figari Rouge “Amphora”

Clos Canarelli

2013 Corse Figari Rouge “Amphora” Clos Canarelli - Kermit Lynch Wine Merchant

Canarelli’s new amphora-fermented collection includes this striking red, a blend of 80% Niellucciu with some Sciaccarellu and a handful of Corsican heirloom varieties. The long-lost technique of vinification in amphorae contributes to an expansive, mouth-filling palate, where copious, vivid fruit is delivered ever so smoothly. Bottled unfined, unfiltered, and unsulfured, this red is a textural masterpiece, generous and full-bodied with no lack of backbone. The perfume is heady, reminiscent of wild dark fruits, sun-dried aromatic herbs, and black minerals. Canarelli delivers yet another jewel: intriguing, delicious, and packed with flavors of the Figari terroir.

Anthony Lynch

Vintage: 2013
Bottle Size: 750mL
Blend: 80% Niellucciu, 10% Sciaccarellu, 10% Native Varietals
Appellation: Corse Figari
Country: France
Region: Corsica
Producer: Clos Canarelli
Winemaker: Yves Canarelli
Vineyard: 14 years average, .5 ha
Soil: Granite
Aging: Fermented in amphora for 4 to 7 weeks, vinified in stainless tanks and neutral barrel for 7 to 9 months
Farming: Biodynamic (certified)
Alcohol: 13%

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About Corsica

I first set foot on the island in 1980. I remember looking down from the airplane window seeing alpine forest and lakes and thinking, uh oh, I got on the wrong plane. Then suddenly I was looking down into the beautiful waters of the Mediterranean. Corsica is a small, impossibly tall island, the tail of the Alp chain rising out of the blue sea.—Kermit Lynch

Kermit’s first trip to the island proved fruitful, with his discovery of Clos Nicrosi’s Vermentino. More than thirty years later, the love affair with Corsica has only grown as we now import wines from ten domaines that cover the north, south, east, and west of what the French affectionately refer to as l’Île de Beauté.

Corsica is currently experiencing somewhat of a renaissance—interest has never been higher in the wines and much of this is due to growers focusing on indigenous and historical grapes found on the island. Niellucciu, Sciarcarellu, and Vermentinu are widely planted but it is now common to find bottlings of Biancu Gentile and Carcaghjolu Neru as well as blends with native varieties like Rossola Bianca, Minustellu, or Montaneccia.

As Kermit described above, Corsica has a strikingly mountainous landscape. The granite peaks top out above 9,000 feet. The terroir is predominantly granite with the exception of the Patrimonio appellation in the north, which has limestone, clay, and schist soils.The wines, much like their southern French counterparts make for great pairings with the local charcuterie, often made from Nustrale, the native wild boar, as well as Brocciu, the Corsican goats milk cheese that is best served within 48 hours of it being made.

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Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.

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