Frank Cornelissen - Munjebel BB "M" (2018)

Frank Cornelissen - Munjebel BB "M" (2018)

There are vintages where we do not reach the required quality and perfection of the grapes for our Grand Vin Magma®, like 2005, 2010 and 2018. In these cases we have the option of declassifying and using the grapes in other wines like our MunJebel® classico, our Susucaru® or keeping the grapes for a single vineyard MunJebel® to show the quality and personality of this grand cru even though unfortunately not reaching the level for our Grand Vin, Magma®. This is what we did in 2010 with our MunJebel® 10th Anniversary and again we will bring out this wine in 2018 as MunJebel® BB which are the initials of the vineyard Barbabecchi.

Region: Etna, Northern valley
Location: frazione Solicchiata, comune of Castiglione di Sicilia
Vineyard: contrada Barbabecchi
Exposure: North, North-East
Elevation: 870m.-910m. asl
Varietal: Nerello Mascalese 100% (ungrafted)
Average age of vines: 100+ years
Vinification: Destemming and light crushing of the grapes
Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 50 days
Aging: In neutral epoxy tanks from 1500 liters to 2500 liters for 18 months and another 18 months in bottle
Fining: No
Filtering: Before bottling with PP cartridges of 5 micron
Sulphur: values can vary from 15 to 50 mg/l., added or not, depending on the quality of grapes and stability of the wine.
Annual production: approx. 1.500 bottles
Vintage produced: 2010 and 2018
Denomination: DOP Sicilia or IGP Terre Siciliane Nerello Mascalese
Bottle type: Dark burgundy bottle
Recommended stemware: Zalto Burgundy

“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.”

In the winery his work follows the same philosophy of using what nature provides him. There are no industrial yeasts, sulfites, or anything else added to the wines. All of the wines are fermented in small, neutral tanks and no wood is used in the cellar in order for all the wines to express their specific territory to the full extent. Frank uses neutral epoxy tanks and anforas because he likes the round shape which allows the wines to be nourished with the fine lees moving freely during the aging process.

Red Fruit, Cherry, Minerals, Smoke, Plum

Short Rib Pasta, Braised Lamb Shank, Chorizo,

About the Winemaker

“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.”

In the winery his work follows the same philosophy of using what nature provides him. There are no industrial yeasts, sulfites, or anything else added to the wines. All of the wines are fermented in small, neutral tanks and no wood is used in the cellar in order for all the wines to express their specific territory to the full extent. Frank uses neutral epoxy tanks and anforas because he likes the round shape which allows the wines to be nourished with the fine lees moving freely during the aging process.

Tasting Notes

Red Fruit, Cherry, Minerals, Smoke, Plum

Pairings 

Short Rib Pasta, Braised Lamb Shank, Chorizo,