Winemaker Notes
Clos Canarelli’s Corse Figari Rouge, composed primarily of Niellucciu filled out by Syrah and Sciaccarellu, has the depth and intensity that you would expect from this wind-swept, sunbaked land, as well as a certain finesse that complements its rugged edge. It represents one of a growing number of captivating wines from this exciting region.
Professional Ratings
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Wine & Spirits
Yves Canarelli grew this wine at his estate in Tarabucetta, at the southern tip of Corsica, where ocean breezes blow across the granite hillsides, thickening grape skins and helping to keep disease at bay in his biodynamically farmed vineyards. Mainly niellucciu, with splashes of syrah and sciaccarellu, it’s an intense red in 2019, youthful and tight, with vise-grip tannins wrapping around violet-scented fruit. Fermented and aged in foudres for 14 to 18 months, the wine has a sense of size without weight, wanting time to relax in the cellar and fill in the details. The hints of herbs and red-berry fruit that come up with air are just the beginning.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
A mountainous, Mediterranean island covered in vineyards, Corsica, while closer to Italy in proximity and history, is today under France's political jurisdiction. The island is home to a mix of Italian and French grapes, typically planted at high elevations. Niellucciu (Sangiovese), Sciacarellu (Mammolo), and Vermentino (Rolle) are the main grape varieties of Corsica, and account for about two thirds of all Corsican wines produced.