Frank Cornelissen
Frank Cornelissen Munjebel Bianco 2023
其他年份：
2022| Denomination | Terre Siciliane IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% 按体积 |
| Area | Sicily (Italy) |
| Grape varieties | 50% Carricante, 50% Grecanico Dorato |
| Aging | In neutral epoxy tanks from 1500 liters to 4500 liters for about 16 months. |
| 其他年份： | 2022 |
描述
Our first white wine started out as an orange wine, fermented with the skins for an extended period. I liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. With the vintage 2015 I changed our technique to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging our white wines for an extended period in the coldest part of our cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.
奖项
-
2023
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
详情
服务于：
08 - 10 °C.
长寿：
05 - 10 years
搭配
- 创办年份: 2001
- 公顷: 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. 阅读更多
| Name | Frank Cornelissen Munjebel Bianco 2023 |
|---|---|
| Type | White green still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% 按体积 |
| Grape varieties | 50% Carricante, 50% Grecanico Dorato |
| Country | Italy |
| Region | Sicily |
| Vendor | Frank Cornelissen |
| Origin | Calderara, Crasà and Picciolo |
| Climate | Exposure: North. |
| Wine making | Destemming and light crushing of the grapes. Fermentation: skin maceration with only indigenous yeasts for approximately 3 days. |
| Aging | In neutral epoxy tanks from 1500 liters to 4500 liters for about 16 months. |
| Allergens | Contains sulphites |