Description
A special white wine, from our highest vineyards, located between 900 and 1.000 m. asl from ungrafted vines. At the upper limit of where vineyards were planted on Etna, this white wine combines the characteristics of great wines: profoundness, density, high acidity with minerality and texture.
Details
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years

Pairings
Fish
Shellfish
Cheese
Matured cheese
White fish
Producer
Frank Cornelissen
From this winery
- Start up year: 2001
- Hectares: 24
Our estate was established in 2001, when Etna as a wine region was still undiscovered. Our vineyards are located on the Northern valley of the active volcano Etna, in the oriental part of Sicily. The northern valley is considered today Etna’s top area for single-vineyard (contrada) red wines like the "Côtes-de-Nuits" in Burgundy or Piemonte’s "Barolo" area.
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
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 Bianco VA Vigne Alte 2021 |
---|---|
Type | White green still |
Denomination | Terre Siciliane IGT |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 60% Grecanico Dorato, 30% Coda di Volpe, 10% Carricante |
Country | Italy |
Region | Sicily |
Vendor | Frank Cornelissen |
Origin | Tartaraci (1000m. asl) and Zacchino Pietre (920m. asl) |
Wine making | Destemming and light crushing of the grapes. Fermentation: skin maceration with only indigenous yeasts for approximately 4 days. |
Aging | In neutral epoxy tanks from 1500 liters to 2500 liters for 18 months and another 18 months in bottle. Fining: No. |
Allergens | Contains sulphites |