描述
This is our 'Grand Vin' from the vineyard in contrada Barbabecchi at 910m above sea level, planted around 1910 with north-north-east exposure, which receives the first, cool rays of the morning sun. This pure Nerello Mascalese from old, free-range vineyards produces a deep, rich and elegant wine with character, personality and great finesse. Produced only in the best vintages when it reaches full phenolic ripeness.
奖项
搭配
Meat
Cheese
Matured cheese
Pork
生产者
Frank Cornelissen
来自这个酒庄
- 创办年份: 2001
- 公顷: 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. 阅读更多
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. 阅读更多
| 名称 | Frank Cornelissen Magma Rosso Contrada Barbabecchi 2021 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Sicilia DOC |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 15.0% 按体积 |
| 葡萄品种 | 100% Nerello Mascalese |
| 国家 | Italy |
| 产地 | Sicily |
| 供应商 | Frank Cornelissen |
| 产地 | Frazione Solicchiata, municipality of Castiglione di Sicilia |
| 气候 | Altitude: 870-910 m. a.s.l. Exposure: North, North East. |
| 酿酒工艺 | Destemming and light crushing of the grapes. Fermentation: Start with a pied-de-cuve of only indigenous yeasts and contact on the skins for about 50 days. |
| 陈酿 | In neutral fibreglass vats from 1,200 to 2,500 litres for 18 months, and a further 18 months in bottle. Clarification: No. |

