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Zero Added Sulphite[ Vegan
Munjebel Bianco Frank Cornelissen - Buon Vino Biodynamic Wine
Please note: The image may not show the actual vintages supplied. Please check the product details for the current vintages.

Munjebel Bianco Frank Cornelissen 2018 (Skin Contact Wine)

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Availability: 5 In stock

£44.00

Additional Information

One Line Description Munjebel Bianco Frank Cornelissen, Natural Wine, Low sulphur, Skin Contact White. Elegant minerality backed up by zesty ginger, subtle orange peel, soft spices and touch of smoke.
Production Method Natural, Organic
Country Italy Italian
Region Sicily, Italy
Producer Frank Cornelissen
Vintage 2018
Wine Type Dry White Wine
Wine Style Medium bodied
Grape Blend Grecanico Dorato 50%, Carricante 50%
Alcohol 12.5%
Terroir Volcanic Soils
Total Sulphur Level Values can vary from 5 to 30 mg/l, added or not, depending on the quality of grapes and stability of the wine.
Maturation In neutral epoxy tanks from 2500 liters to 5000 litersus yeasts for approximately 4 days
Annual Production 0 - 5,000 bottles
Ageing Potential Drink young but will develop nicely over 2-3 years
Production Detail Destemming and light crushing of the grapes, skin maceration with only indigenous yeasts for approximately 4 days
Natural Features Low Sulphite (Sulphur), Zero Added Sulphites (Sulphur), Vegan, Skin Contact White Wine, Unfined, Funky Aromas
Description

Details

Munjebel Bianco Frank Cornelissen, Natural Wine, Low sulphur, Skin Contact White. Elegant minerality backed up by zesty ginger, subtle orange peel, soft spices and touch of smoke. The short 4 day maceration helps to settle the palate and balance the larger flavours, bringing everything together in a elegant and chiseled way. This would be very interesting in a few years time.

After his first vintage in 2001, Frank Cornelissen quickly established himself as one of the top producers in the world. Under the complete understanding that man will never know the true power of nature, he thinks of himself more as an observer than a winemaker. He believes that he is learning all the time from mother nature and that she is making him and his wines better each vintage. Using multiple plots on the northern valley of Etna, low grape yields & late harvesting help him produce his iconic territorial wines from local varieties. He has become something of icon himself within the natural wine movement and his vintages are highly sort after and sell quickly. They are truly representative of the unique wine making soils and climatic conditions to be found on Europe's highest volcano.

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