Yves Canarelli has run his family estate, Clos Canarelli, for the past 30 years since taking over in 1993 and is a pioneer in the preservation and promotion of the native varietals of Corsica. The property is comprised of 38 hectares divided between the two regions of Figari and Bonifacio on the southern tip of the island. Figari is widely regarded as the oldest growing region of Corsica with evidence of viticulture dating back to the 5th century. The estate's mineral-rich soils are composed of granite and red alluvium. The vineyards at Clos Canarelli have been certified organic since 2002; biodynamic since 2006. Every step of the viticultural process is done manually and with strict respect for the land and environment. Yves uses indigenous yeast in the cellar, slow fermentation and none of his wines are fined or filtered.

The Clos Canarelli rouge pours a deep red color tinged with violet. A few swirls of the glass release a beautiful bouquet of dark red and black fruits — black raspberry and currant — with notes of wild herbs and spice. The palate displays lovely finesse, showcasing the dark fruit flavors which are tinged with hints of baking spice and black pepper. The tannins are silky and well-integrated and help support the wine through to its long, complex finish. This wine is ideal with most grilled meats, though it sings with many traditional Corsican veal dishes, such as veal and olive stew or a veal roulade stuffed with onions, swiss chard and fresh herbs.