Yves Canarelli, a former student of economics who turned to enology, has been making quite an impact in France and abroad since taking over the family Domaine in Figari circa 1993.  The amphoras are filled with Vermentino, 1/3 which is whole clusters, fermented and aged for 3 months, then transferred to old barrels for 3 more months of aging. No sulfur is added during vinification nor bottling and wine is bottled unfined and filtered.  This wine has laser sharp precision with the energy of nervy German Riesling. There is something to be said for a white wine that retains energy like that with eight years of age on it.

Grape: Vermentinu

Soil: Granite 

Pairing: crab cakes, roasted zucchini with ham bread crumbs

Viticulture: Biodynamic 

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