Price HK$490.00

Stock Status:(SOLD OUT)

Code: I16AA0073BAJ2016

A rich and fragrant wine of pure Nerello Mascalese from different vineyards, partly from our best parcels(Chiusa Spagnolo, Monte Colla, Porcaria, Barbabecchi) as well as designated vineyards for this specific wine(Rampante, Piano Daini and Crasà). A classic, traditional Nerello Mascalese with tannins and sweetness of ripe fruit. This wine embodies traditional, balanced and rich Northern Valley Etna wine.


Cornelissen's MunJebel Rosso is 100% Nerello Mascalese from several of his Cru's including Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, Crasà, and Piano dei Daini. The average vine age is 60 years. The wine itself has a very aromatic nose with pretty aromas of wild cherry, ripe plum, dark berries, crushed rock dust, hibiscus, followed by smoke, earth and leather. Very flavorful with lots of red fruits, this has soft elegant texture backed by firm tannins that lead into the long finish. I like this wine today, but it ideally it will benefit from a year or 2 of bottle age, and can be enjoyed over the next decade. (International Wine Report)

Frank Cornelissen is considered as one of the most extreme natural wine producer. The winery is located on the slope of Mt.Etna in Sicily, Italy and he began to produce wines since 2001. The wine is like a mass of energy, rocks, raw and premitive.


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. Consequently this has taken us to avoiding all possible interventions on the land we cultivate, including any treatments, whether chemical, organic, or biodynamic, as these are all a mere reflection of the inability of man to accept nature as she is and will be.

The divine ability to understand the 'Whole' was obviously not given to man as we are only a part of this complex and not God himself. Our products are the result of this philosophy and our hands and team. Wines and olive oils which reflect ultimate territorial identity and mineral depth carry the name Magma and MunJebel.


The surface area of our estate is approximately 15 hectares, of which 12ha are vines in the classic free standing alberello training system (Gobelet or bush-vine), approximately 1ha of olive growth and the remainder are fruit trees, vegetables and bush. Although Etna has a tradition in high density plantation of vines, we search to reduce monoculture and have interplanted various local fruit varieties and keep bees to regain a complex ecosystem. The new vineyards are planted without grafts, using the cuttings of a selection of our pre-phylloxera vines. The training system used is the alberello. Buckwheat is used for rebalancing soils low on organic material without recourse to industrial compost, especially important when preparing land for a new vineyard plantation. We try avoiding soil-tilling although this depends on the vintage and the quantity of water over the winter (recovering of the vines after the production cycle). Our goal is to avoid all treatments whatsoever in the vineyard, orchard and surroundings, in which we succeeded even in difficult vintages such as 2004 and 2005. Unfortunately there will always be the exceptional vintages where treatments with copper sulphate and sulphur are necessary to avoid vines from dying.

In order to obtain profound, territorial wines, our grape yields are low, around 300 to 500g per vine, achieved by pruning very short in the dormant season. On our MunJebel single vineyard cru's and our Grand Vin Magma, every grape cluster is tailored, with tails cut away and unripe or damaged berries delicately hand picked out. We harvest relatively late, in search for perfect ripeness, starting mid October to mid November, effected in multiple passes, to obtain dense and profound wines.


We refuse to add any product in every aspect of our winemaking and bottling, thus also avoiding the use of sulphur dioxide, which enables our wines to express themselves to their full extent. The grapes are transformed in a delicate way, fermented with the skins in small neutral tubs to avoid high temperatures during fermentation, which lasts at least until alcoholic fermentation is finished, depending on the quality of the skins, enabling the fermentation to finish perfectly. After this stage, the wines are gently pressed and stored in neutral vessels in order not to absorb any external taste. The wines destined for early bottling go into bigger HDPE decanting tanks whereas the wines with higher tannin levels are aged in epoxy-treated terracotta vessels of 400 litres, buried up to the neck in the cellar in ground volcanic rock. (from Frank Cornelissen website)

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