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.
|Production Method||Natural, Organic|
|Wine Type||Dry White Wine|
|Wine Style||Medium bodied|
|Total Sulphur||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|