描述
A rich and fragrant wine of pure Nerello Mascalese from different vineyards, partly from our best parcels where we produce our crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-sottana and Porcaria) as well as designated vineyards for this specific wine (Rampante sottana, Piano Daini and Crasà). A classic, traditional Nerello Mascalese with tannins and sweetness of ripe fruit. My vision of a traditional, balanced and rich Northern Valley Etna wine.
奖项
搭配
Meat
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 Munjebel Rosso 2022 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Terre Siciliane IGT |
| 年份 | 2022 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 葡萄品种 | 100% Nerello Mascalese |
| 国家 | Italy |
| 产地 | Sicily |
| 供应商 | Frank Cornelissen |
| 产地 | Comune of Castiglione di Sicilia |
| 气候 | Exposure: North, North-East. |
| 酿酒工艺 | Destemming and light crushing of the grapes. Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 50 days. |
| 陈酿 | In neutral epoxy tanks from 2500 liters to 7000 liters for about 12 months. Fining: No. |

