Frank Cornelissen
Munjebel Rosso CR Contrada Campo Re 2021
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | Matured in neutral fibreglass tanks of 1,200 to 2,500 litres for 18 months, then a further 18 months in bottle. |
- Vintage and variety: 2021, 100% Nerello Mascalese, 15% vol, 0.75 l
- Soil origin: Contrada Campo Re, northern slope of Etna, Randazzo, 735 metres
- Ancient vineyards: vines around 70 years old, some ungrafted, prolonged ripening
- Spontaneous vinification: fermentation with indigenous yeasts, pied de cuve, 50 days on the skins
- Ageing and character: 18 months in fibreglass and 18 in bottle, dry and tannic wine
Description
What kind of wine it is
Munjebel Rosso CR Contrada Campo Re by Frank Cornelissen is a still red wine that expresses the purest essence of the Sicilian lands. Made from Nerello Mascalese grapes, it stands out for its dry, deep profile and well-defined tannic structure. Its complex structure requires time to evolve, revealing an elegant Nebbiolo-like style. Spontaneous fermentation and prolonged skin contact give it a vibrant natural character, true to the grape variety and the volcanic energy of the region.
Where it comes from
This wine originates on the northern slope of Mount Etna, in Randazzo, in the renowned Contrada Campo Re. The vineyards are situated at 735 metres above sea level and include historic seventy-year-old vines, some of which are ungrafted. The site's deep soil encourages slow ripening of the grapes, giving the wine an austere concentration and great structure. Frank Cornelissen has cultivated these lands since the area was little known, aiming to preserve the terroir's identity intact.
How it is produced
The process begins with destemming and a gentle crushing, designed to preserve the freshness of the raw material. Fermentation starts with a pied de cuve of indigenous yeasts, followed by a maceration on the skins of about fifty days to optimise tannin extraction. Ageing continues in neutral fibreglass tanks for eighteen months, then concludes with an appropriate final rest. By avoiding any fining, the winery ensures an essential and rigorous vinification.
History and Curiosities
Born from the vision of pioneer Frank Cornelissen, the Munjebel Rosso CR Contrada Campo Re 2021 expresses the true volcanic power of Etna. This fine Nerello Mascalese is produced at an altitude of 735 metres from 70-year-old vines, some of which are still ungrafted. In full respect of the land, the must ferments with indigenous yeasts and macerates on the skins for 50 days, then matures in neutral fibreglass and in bottle. The absence of fining results in a dry, deep and distinctly tannic red wine, renowned for its captivating nebbiolo-like style.
Tasting notes
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2001
- Hectares: 24
Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We therefore choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves. Read more
| Name | Frank Cornelissen Munjebel Rosso CR Contrada Campo Re 2021 |
|---|---|
| Type | Red green still dry |
| Denomination | Terre Siciliane IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Frank Cornelissen |
| Story | History and Curiosities Born from the vision of pioneer Frank Cornelissen, the Munjebel Rosso CR Contrada Campo Re 2021 expresses the true volcanic power of Etna. This fine Nerello Mascalese is produced at an altitude of 735 metres from 70-year-old vines, some of which are still ungrafted. In full respect of the land, the must ferments with indigenous yeasts and macerates on the skins for 50 days, then matures in neutral fibreglass and in bottle. The absence of fining results in a dry, deep and distinctly tannic red wine, renowned for its captivating nebbiolo-like style. |
| Origin | Municipality of Randazzo, northern slope of Mount Etna (eastern Sicily) |
| Fermentation | Approximately 50 days |
| Production technique | Destemming and gentle pressing; fermentation started with a pied de cuve of indigenous yeasts with skin contact for about 50 days; ageing in neutral fibreglass tanks and then in bottle; no fining |
| Wine making | Destemming and gentle crushing of the grapes. Fermentation started with a "pied-de-cuve" of only indigenous yeasts and skin contact for about 50 days. Ageing in neutral fibreglass tanks of 1,200 to 2,500 litres for 18 months, then a further 18 months in bottle. No fining. |
| Aging | Matured in neutral fibreglass tanks of 1,200 to 2,500 litres for 18 months, then a further 18 months in bottle. |
| Allergens | Contains sulphites |