Amphora blanc is Vermentinu fermented in clay amphorae, an ancient practice absent from Corsica since Roman times. A three-month maceration gives an extra fleshiness to the unique texture, which is polished off via a passage in neutral wood. Bottled without fining, filtration, or a drop of sulfur, this wine is not for everyone. Yet the truly adventurous taster will appreciate the funky herbal tones, mouth-filling roundness, and savory, spicy notes. Vermentinu à la Canarelli.
|Vineyard:||Planted in 1997, .5 ha|
|Aging:||Fermented and aged in amphora for 3 months, then transferred to old barrels for 3 more months aging|
Near the village of Tarabucetta, outside of Figari on the southern tip of Corsica, Yves Canarelli is championing 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 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. After nearly ten years of watching and tasting Yves’s evolution, KLWM is proud to include Clos Canarelli in our portfolio as one of the cream of the crop Corsican domaines.
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Our wine tastes the same in your home as it did where it was bottled in Europe.
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