描述
A rich and fragrant wine of pure Nerello Mascalese from different vineyards, partly from the best ones where we produce our Cru (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, Pontale Palino) partly from those designated for this specific wine (Rampante, Piano Daini and Crasà). A classic, traditional Nerello Mascalese, with tannins and sweetness of ripe fruit. This represents my vision of a rich, generous, elegant and traditional wine from Etna's northern valley.
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 | Municipality of Castiglione di Sicilia |
| 气候 | Exposure: North, Northeast. |
| 酿酒工艺 | Destemming and light crushing, manual punching-down and soft pressing. Fermentation: starts with a pied-de-cuve of only indigenous yeasts with the skins for about 50 days. |
| 陈酿 | In neutral fibreglass tanks of 2500 to 7000 litres for about 12 months. Clarification: No. |

