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Munjebel Rosso CR

69,00 inc. VAT

0,75L
This is a pure Nerello Mascalese coming from a partly ungrafted vineyard; Campo Re. The average age of the vines is 70+ years old and the vineyard altitude is 735 meter. Furthermore, it is characterized by deep soil, which in humid vintages creates major difficulties to obtain ripe fruit. Campo Re produces wines that are profound and tannic, comparable to a Nebbiolo next to Cornelissen’s other crus.

Grapes are de-stemmed, crushed lightly, and started with a pied-de-cuve of indigenous yeasts. Fermented with the skins for 60 days, and later aged in neutral epoxy tanks ranging from 1500 to 2500 litres in volume. The wine is filtered before bottling.

The 2016 vintage of CR shows dark red fruit, rose petal, wet soil, black pepper and with hints of tar. The tannins are firm and the structure is bold.

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About the producer

The estate was established in 2001 in the Northern Valley of the Etna, an active volcano in the oriental part of Sicily. He arrived early to what is now seen as the Etna’s top area for single vineyard red wines, which he personally compares to Burgundy’s ‘Côtes-de-Nuits’ and Piemonte’s ‘Barolo’ area.

Cornelissen’s farming philosophy is based on the acceptance of man’s inability to comprehend nature’s full complexity and interactions. He chooses to concentrate on the observation of the earth’s movements and energies, opting to take cues from nature on how to manage his vineyard instead of imposing a type of extractive rigidity based in monoculture. He avoids any and all types of treatment, whether they be homeopathic, biodynamic or organic, wholly accepting the will of the earth. His estate is approximately 24 hectares, of which 13ha are old vines in a free standing alberello training system, 9 hectares in modern rows and approximately 2 hectares of olive growth, fruit trees, vegetables and bush.

Harvesting is done relatively late in order to obtain a perfect phenolic ripeness. It is done in multiple passages, and the resulting wines become dense and profound. The fermentation is done with the skins, in small, neutral tubs in order to avoid high temperatures. The wine is gently pressed and stored in neutral vessels once more in order to avoid the influence of external flavours. Wines destined for ageing are once again transferred to smaller epoxy tanks, or epoxy coated terracotta vessels buried up to the neck by volcanic rock.