Frank Cornelissen’s Terre Siciliane Munjebel Rosso is produced on the northern slopes of Mount Etna, in an extreme terroir characterised by lava soils, high altitudes and significant temperature variations. It is made primarily from Nerello Mascalese grapes, with possible small percentages of Nerello Cappuccio and other native Etna varieties, grown using the alberello method on mineral-rich volcanic soils. Viticulture follows a natural, non-interventionist approach, without the use of synthetic chemicals. Harvesting is done by hand and vinification involves spontaneous fermentation, without the addition of selected yeasts, fining or filtration. Ageing takes place in neutral containers such as fibreglass tanks or large vats, to preserve the authentic expression of the grape variety, the soil and the vintage.
Visually, it is a transparent ruby red colour with garnet highlights. On the nose, it is deep, pure and strongly terroir-driven, with aromas of fresh red fruits, cherry and pomegranate, accompanied by floral notes, aromatic herbs, light spices and pronounced hints of lava rock, ash and smoke. On the palate, it is taut and elegant, with fine tannins, vibrant freshness and a distinct savouriness. The finish is long, dry and mineral, displaying great precision and character.
A wine of authentic and unconventional character, ideal for discerning tastings and for enthusiasts seeking wines with a distinct territorial identity. It pairs perfectly with white and red meats that are not overly structured, Mediterranean dishes, light game and medium-aged cheeses.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.