i. Biography
Yves Canarelli has made Clos Canarelli in Figari, France, through a practice shaped less by gesture than by repetition, season after season. Economics was the first field of study; enology became the field of work. In 1993, he took over the family domaine, and the decision set the terms for a long, methodical engagement with the land. Organic and biodynamic viticulture have anchored that work from the beginning, giving the estate a clear framework of discipline and restraint.
Coming Up
Since 1993, Clos Canarelli has been the site of Yves Canarelli’s exacting approach to vineyard and cellar work in Figari. The move from economics to wine points to a mind trained for structure before turning to agriculture’s less predictable demands. At the domaine, that shift has been carried out through accumulation rather than display: patient observation, steady decisions, and a preference for letting the vineyard speak in its own register. The family estate, the seasons, the cellar, and the Corsican setting have all remained part of the same working context.
Where They Are Now
Organic and biodynamic viticulture form the base of the Clos Canarelli method in Figari, France, with indigenous yeasts and slow, deliberate fermentations extending that same approach into the cellar. Unfiltered reds, egg-shaped cement tanks, and whole-cluster fermentations are among the tools estate’s practice, each one contributing to a style built on texture, precision, and restraint rather than polish. The result is a cellar language that keeps movement under control: fruit, soil, and fermentation held in balance, with the winemaker present without overstatement. The aim is not to cover character but to bring it into focus, preserving outline and energy as the wines take shape. That consistency is what gives the domaine its clear identity.
Signature
Yves's signature wines include Clos Canarelli Rouge 'Alta Rocca', Clos Canarelli Blanc, Clos Canarelli Rosé, and Muscat Blanc à Petits Grains "MPG" Vendage Tardive. Together, they map the range of the domaine in red, white, rosé, and late-harvest form. Each bottle keeps the Clos Canarelli name in view and carries the same measured approach that has defined his work since 1993.
Profile updated July 2026
FAQ
Asked of Yves
What is Yves Canarelli's current role?
As of 2026, Yves Canarelli is Winemaker.
What is Yves Canarelli known for?
Organic and biodynamic viticulture; indigenous yeasts; slow, deliberate, precise fermentations; unfiltered reds; experiments with egg-shaped cement tanks and whole-cluster fermentations.
