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Frank Cornelissen 2021 MunJebel Bianco

$59.00

Out of stock

Vintage: 2021
Region: Sicily, Italy
Viticulture: Organic and Biodynamic
Grape varieties: Carricante, Grecanico Dorato, Coda di Volpe

Frank Cornelissen 2021 MunJebel Bianco is one of the most sought-after white wines of Sicily. A blend of local grape varieties to Etna, all fruit was hand-harvested and macerated for 4 days. Textured and exotic with dried tropical and citrus skin. Noticeable tannins, saltiness, and high acid on the finish. Bottled unfined and with a light filtration. Very low SO² addition.

Song: This Must be Illegal by Uniile

Additional information

NATTINESS

Natty

FRUIT

Citrus, Dried Fruit, Tropical

BODY

Medium-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

11-12%

OAK

No Oak

TANNIN

Light

SWEETNESS

Dry

SERVING TEMP

Cool Whites and Orange (53°–57°)

SULFUR

Very Low Sulfur (less than 20mg/L)

VEGAN

Vegan

IMPORTER

Zev Rovine Selections

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Frank Cornelissen 2021 MunJebel Bianco

Frank Cornelissen 2021 MunJebel Bianco is one of the most sought-after white wines of Sicily. A blend of local grape varieties to Etna, all fruit was hand-harvested and macerated for 4 days. Textured and exotic with dried tropical and citrus skin. Noticeable tannins, saltiness, and high acid on the finish. Bottled unfined and with a light filtration. Very low SO² addition.

About Frank Cornelissen

From the Winery:

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 possibly avoiding all treatments on the land we cultivate, whether homeopathic, organic, or biodynamic. Accepting and following nature is our guideline as 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 estate was established in 2001 when Etna as a wine region was still undiscovered. Our vineyards are located in the Northern valley of the active volcano Etna, in the oriental part of Sicily. The northern valley is today Etna’s top area for single-vineyard (Contrada) red wines like the “Côtes-de-Nuits” in Burgundy or Piemonte’s “Barolo” area. The surface area of our estate is approximately 24 hectares, of which 13ha are old vines in the classic free-standing alberello training system (Gobelet or bush-vine), 9ha of old vines transformed into modern rows with various widths, approximately 2ha 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 a selection of our original, ungrafted 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 avoid soil-tilling as much as possible, 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 vintages where treatments with copper sulfate and sulfur are necessary to avoid vines from dying like in 2013 and 2015.

In order to obtain profound, territorial wines, our grape yields are low, around 300 to 600g per vine for the top vineyards and wines, achieved by pruning very short in the dormant season. On 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 of perfect phenolic ripeness, starting mid-October to early November, effected in multiple passages, to obtain dense and profound wines. 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 flavors. The wines destined for early bottling go into larger epoxy decanting tanks whereas the wines destined for long aging due to higher tannin levels and/or structure age in smaller epoxy tanks of max 2.500 liters, or epoxy coated terracotta vessels buried up to the neck in the cellar in ground volcanic rock.

Making such products without compromise in quality and profoundly authentic to the territory, with low yield, high attention to detail, and continuous investing in quality with respect for nature adds up to a certain cost. Our Grand Vin Magma® and our MunJebel® single-vineyard crus are wines with an inevitably high price tag and therefore we take pride in producing and offering at a great value for money our classic MunJebel® Bianco and Rosso estate wines and especially our entry-level red Susucaru® Rosso and Susucaru® Rosato. These wines are of great value, produced from local red and white old-vine varietals from different contradas. Although less defined than our MunJebel® crus or Magma®, these wines express the same estate philosophy in the glass.