Frank Cornelissen
Munjebel Rosso PA Porcaria 2021
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | In neutral fibreglass vats from 1,200 to 2,500 litres for 18 months, followed by a further 18 months in bottle. |
- Grape variety and style: Organic dry red wine made exclusively from Nerello Mascalese, vintage 2021
- Region: Vineyards of Porcaria in Passopisciaro, northern slope of Mount Etna at 640 metres altitude
- Vinification: Destemming and gentle pressing, spontaneous fermentation with indigenous yeasts
- Maceration: Prolonged skin contact for around 50 days for greater intensity
- Ageing: 18 months in fibreglass and 18 months in bottle; perfect with meats and mature cheeses
Description
What kind of wine it is
Munjebel Rosso PA Porcaria by Frank Cornelissen is an organic wine that expresses the profound character of Etna. Made from Nerello Mascalese grapes, this Terre Siciliane stands out for its powerful yet refined style. Its complex structure pairs perfectly with flavourful dishes such as red meats, game, and mature cheeses, offering a sip that enhances the authenticity of the terroir.
Where it comes from
It originates from the Porcaria vineyard, located in the Feudo di Mezzo district on the northern slope of Etna, in Castiglione di Sicilia. The old vines, trained as bush vines at an altitude of 640 metres, are over sixty years old. Rooted in volcanic soil, they are managed in harmony with natural rhythms. This respectful approach allows the fruit to capture all the distinctive energy of the Sicilian land.
How it is produced
After destemming and gentle crushing, fermentation occurs spontaneously thanks to a pied-de-cuve of indigenous yeasts. The must gains intensity through prolonged skin contact of about fifty days. Maturation continues in neutral fibreglass vats for eighteen months and ends with a further period of rest in the bottle, which defines its clear and decisive profile.
History and Curiosities
Born from the dedication of Frank Cornelissen, a pioneer of Etna viticulture, Munjebel Rosso PA Porcaria expresses the true soul of the volcano. This exceptional organic wine comes from sixty-year-old bush-trained vines grown at an altitude of 640 metres. Following natural rhythms, the pure Nerello Mascalese grapes ferment spontaneously with indigenous yeasts, macerating on the skins for fifty days. The slow ageing process gives rise to an elegant and powerful Terre Siciliane IGT, capable of encapsulating all the captivating strength of the profound volcanic terroir.
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 PA 2021 |
|---|---|
| Type | Red organic still dry |
| Denomination | Terre Siciliane IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Frank Cornelissen |
| Story | History and Curiosities Born from the dedication of Frank Cornelissen, a pioneer of Etna viticulture, Munjebel Rosso PA Porcaria expresses the true soul of the volcano. This exceptional organic wine comes from sixty-year-old bush-trained vines grown at an altitude of 640 metres. Following natural rhythms, the pure Nerello Mascalese grapes ferment spontaneously with indigenous yeasts, macerating on the skins for fifty days. The slow ageing process gives rise to an elegant and powerful Terre Siciliane IGT, capable of encapsulating all the captivating strength of the profound volcanic terroir. |
| Origin | Vineyard Porcaria, Feudo di Mezzo district, Passopisciaro hamlet (municipality of Castiglione di Sicilia), northern valley of Etna, eastern Sicily |
| Fermentation | Approximately 50 days |
| Production technique | Destemming and light pressing; fermentation started with a pied de cuve of indigenous yeast; maceration/skin contact for about 50 days; ageing in neutral fibreglass tanks |
| Wine making | Diraspatura e pigiatura leggera delle uve. Fermentazione avviata con un pied de cuve di soli lieviti indigeni e contatto sulle bucce per circa 50 giorni. |
| Aging | In neutral fibreglass vats from 1,200 to 2,500 litres for 18 months, followed by a further 18 months in bottle. |
| Allergens | Contains sulphites |