Although sparse in quantity, the granite and red alluvial soil at Clos Canarelli is nonetheless rich in minerals. The ever-constant wind from the Gulf of Figari makes for challenging growing conditions: while it serves as a terrific natural antiseptic for the vines, it can also dry the soil out easily. Yves’s choice to convert the domaine to both organic and biodynamic viticulture has made it possible for his wines to display an unusual freshness, complexity, and aromatic intensity that others in Figari have been unable to achieve. In the cellar, Yves only uses indigenous yeasts, and prefers slow, deliberate, precise fermentations, and leaves his reds unfiltered. Ever the scholar, he also enjoys experimenting with egg-shaped cement tanks (modern-day amphorae) and whole cluster fermentations.