Frank Cornelissen
Munjebel Bianco VA Vigne Alte 2021
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 60% Grecanico Dorato, 30% Coda di Volpe, 10% Carricante |
| Aging | Aged in neutral fibreglass vats of 1,500 to 2,500 litres for 18 months, then a further 18 months in bottle. |
- High-altitude vineyard: Tartaraci and Zacchino Pietre plots located between 920 and 1000 metres on Etna
- Grape composition: 60% Grecanico Dorato, 30% Coda di Volpe, 10% Carricante
- Vinification: fermentation with indigenous yeasts and skin maceration for about 4 days
- Ageing: eighteen months in neutral fibreglass tanks followed by eighteen months in bottle
- James Suckling 95/100: mineral wine ideal with shellfish and mature cheeses
Description
What kind of wine it is
Munjebel Bianco VA Vigne Alte by Frank Cornelissen is a white wine from Terre Siciliane, renowned for its pronounced minerality. This blend combines Grecanico Dorato, Coda di Volpe and Carricante grapes in a harmonious and precise profile. On the palate, it reveals a significant and deep structure, balanced by a vibrant freshness. Thanks to its excellent acidity, it pairs ideally with shellfish, lean fish and aged cheeses, enhancing their flavours with great elegance.
Where it comes from
The grapes are grown on the northern slope of Mount Etna, an outstanding area for wine production. The ungrafted vines, sixty years old, are located in the Tartaraci and Zacchino Pietre plots at an altitude approaching one thousand metres. This position marks the extreme limit of Etnean viticulture, giving the wine a distinctive character. The influence of the volcano and the use of organic practices result in a sip of great tension, where the density reflects the vibrant energy of the Sicilian land.
How it is produced
After destemming and gentle crushing, fermentation occurs spontaneously thanks to the action of indigenous yeasts. The must remains in contact with the skins for four days, a maceration that enriches the wine and defines its tactile consistency. To preserve the integrity of the mineral notes, ageing takes place in neutral fibreglass vats for eighteen months, followed by further rest in the bottle. This production approach delivers a wine consistent with the high altitude, appreciated by James Suckling's critics.
History and Curiosities
Produced on the northern slope of Etna under organic farming, Munjebel Bianco VA Vigne Alte 2021 by Frank Cornelissen comes from ungrafted sixty-year-old vines located at an altitude of one thousand metres, at the very edge of Etnean viticulture. The must macertes on the skins with indigenous yeasts for four days, then matures in fibreglass tanks and in the bottle. Awarded 95 points by James Suckling, this structured white stands out for its pronounced minerality, excellent acidity and unparalleled density.
Tasting notes
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- 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 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 |
| Story | History and Curiosities Produced on the northern slope of Etna under organic farming, Munjebel Bianco VA Vigne Alte 2021 by Frank Cornelissen comes from ungrafted sixty-year-old vines located at an altitude of one thousand metres, at the very edge of Etnean viticulture. The must macertes on the skins with indigenous yeasts for four days, then matures in fibreglass tanks and in the bottle. Awarded 95 points by James Suckling, this structured white stands out for its pronounced minerality, excellent acidity and unparalleled density. |
| Origin | Tartaraci and Zacchino Stones (Etna, Eastern Sicily, Italy) |
| Fermentation | About 4 days |
| Production technique | Fermentation with indigenous yeasts and maceration on the skins (about 4 days); ageing in neutral fibreglass tanks |
| Wine making | Destemming and gentle crushing of the grapes. Fermentation: maceration on the skins with only indigenous yeasts for about 4 days. |
| Aging | Aged in neutral fibreglass vats of 1,500 to 2,500 litres for 18 months, then a further 18 months in bottle. |
| Allergens | Contains sulphites |