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78 products
Susucaru Rosato Rosé 2021,
Frank Cornelissen
The color is intense pink, the nose carries citrus and white flowers, and the palate is fruity, dense, fresh, and delicious, with that delicate bitterness and melancholic bite that is the signature of this wine. Many aficionados eagerly await each vintage of this emblematic cuvée from the master of Etna, and some couldn't imagine their aperitif without it. Susucaru rosato delights rosé lovers and lesser fans alike, those familiar with natural wines and beginners alike. Can we really call it a rosé? Technically yes, in terms of taste and color, this little marvel is both a rosé and a thirst-quenching red. 25% Inzolia, 25% Malvasia, 25% Nerello Mascalese, 25% Moscadella, and all the vines grow directly on the slopes of Etna. A cuvée that remains true to itself.
To find out more
A major figure and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, the integrity, and the exquisite fruitiness of his vintages earn him the admiration even of those who are reluctant to accept "natural." These are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna Valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are produced in addition to the generic wines (rosé, basic red, and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante, etc.
Susucaru Rosato Rosé 2022
Frank Cornelissen
The Susucaru Rosato blend is a tribute to Sicily and Mount Etna: 25% Insolia, 25% Malvasia, 25% Nerello Mascalese, 25% Moscadella, and all the vines grow directly on the slopes of Mount Etna. The color is intense pink, the nose carries citrus and white flowers, and the palate is fruity, dense, fresh, and delicious, with that delicate bitterness and melancholic bite that is the signature of this wine. Many aficionados are impatiently waiting for each vintage of this emblematic cuvée from the master of Etna, and some couldn't imagine their aperitif without it. Susucaru rosato delights rosé lovers and lesser fans alike, those initiated into natural wine as well as beginners. Can we really call it a rosé? Technically yes, in terms of taste and color, this little marvel is both a rosé and a thirst-quenching red. A cuvée that remains true to itself. "Our rosé," explains Frank Cornelissen, "is produced with the same philosophy and winemaking techniques as all our other wines: skin-contact maceration for texture and territorial identity, fully completed malolactic fermentation for density, fluidity, and stability. It's not just a refreshing summer wine; it's also a "rosé" that can also be considered a light red, like a "Jura" wine, which pairs well with a wide variety of dishes." »
To find out more
A major figure and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to accept "natural." They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over numerous locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are produced in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Cappuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…
Munjebel White 2019,
A key figure in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, integrity, and exquisite fruitiness of his vintages earn him the admiration even of those reluctant to accept "natural." They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna Valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante...
Produced on mid-altitude plots from Grecanico Dorato and Carricante in equal parts, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very ripe. It combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and light filtration before bottling. This wine pairs well with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Munjebel White 2020,
The white version of the Munjebel cuvée combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, and dried apricot. Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, in the Calderara, Borriglione, Crasà, and Picciolo plots, this white wine is extremely mature. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and lightly filtered before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
To find out more
A great must-have and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to go "natural". They are good initiation wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…
Munjebel White 2018,
Originally, this was an orange skin-macerated wine, but since the 2015 vintage, Frank Cornelissen has sought the precision and finesse of classic Loire Valley white wines and has adapted the winemaking technique accordingly: a shorter maceration period, extended aging in the coolest part of the cellar. Elegance, purity, and density characterize this fresh and straightforward dry white wine, which will prove suitable for all occasions. Munjebel Blanc is produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots. Remarkable for its great maturity, it combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Find out more
A must-have in natural wine, a universally respected figure in this category of wines, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be enhanced by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to "natural". They are good introductory wines.
His Sicilian azienda is located in Passopisciaro, in the north of the Etna valley. It is, he says, the "côte de Nuits" of Etna for the great diversity of its wines spread over many localities (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean mixed crop: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The vines range in age from forty to over one hundred years. The nineteen plots, covering twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. Generally, seven or eight vintages are made in addition to the generic wines (rosé, basic red, and white). The soils are made of different types of basalt, between powder and rock, with perfect drainage that allows for concentrated and refined wines. Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growth cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…
Crucella Red 2020,
La Vinicola di Antonio Gismondi
Crucella is known for its undergrowth, mineral, and earthy nose, a lively and acidic attack on the palate, red fruits, cherry on the retro-olfaction, and tannins less present than the deep color would suggest. Certainly a good wine for laying down that will blossom with time. The only red from the estate, it is a beautiful blend of Merlot (33%), Sangiovese (34%), and the ancient local grape variety Freisa (33%), which imparts a slight hint of musky red fruit, but the overall wine is well balanced. The harvest macerates for five or six days in stainless steel vats, then the wine is aged for seven to ten months in the same type of vat.
Find out more
Antonio Gismondi's azienda is located in Cerreto Sanita, in the Benevento region of Campania. A microclimate gives this area an almost continental feel: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine mountain range, causing condensation in the air and lowering temperatures, which are significantly cooler and more humid than on the coast. If we add a temperature inversion phenomenon between day and night, which is common in the Apennine climate, the freshness of the wines from the Antonio Gismondi estate is nothing mysterious in this southern Italy, which is nevertheless known for its very hot climate. The estate is family-run: for generations, the Gismondi family has cultivated vines and made wine using the most traditional and natural methods, to which biodynamic techniques are added. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for on-site winemaking for family consumption, with the rest going to the local wine cooperative. It was their meeting with Massimo Marchiori and Antonella of Partida Creus that led Antonio and his wife Anabel to start producing natural wines at home from the entire harvest. The two-hectare vineyard is located between 350 and 380 meters above sea level, on clay and stony soils, with two-thirds facing south. The grape varieties are Merlot, Freisa and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.x
Magnum Munjebel VA Red 2016
Frank Cornelissen
This pure Nerello Mascalese produced under the IGP Terre Siciliane comes from the basalt soils of the three highest plots (Vigne Alte) of the Cornelissen estate, rich in biodiversity: Tartaraci (1,000 m above sea level), Monte Dolce (870 m), and Pettinociarelle (890 m). It perfectly expresses the excellence of the old, ungrafted Nerello Mascalese vines grown on the high terraces of the northern valley of Etna. It is the estate's most Burgundian vintage, with the most pronounced acidity. A balanced, structured, gourmet, and easy-to-drink cuvée, it offers plenty of crisp fruit without ever being too easy. A certain bite and freshness typical of the estate. A perfect table red, it pairs well with roasted farm-raised chicken.
Natural wine with no added sulfites.
Jéroboam Contadino Red 2015
Delivery possible in the Île-de-France region only>
This entry-level red from Azienda Frank Cornelissen is composed of Nerello Mascalese and a few other varieties grown on the estate: Malvasia, Moscadella, and Catarratto. The grapes are destemmed, lightly crushed, and undergo approximately sixty days of skin maceration. It is the aromatic expression of Etna, a vintage produced and blended traditionally, mixing plots and grape varieties. The result is a wine with a rich and voluptuous nose, elegant and fluid, endowed with structure and a strong personality. Aging potential: ten years. Serving temperature: 14-15°C. Open twenty minutes before serving. Pairings: all summer dishes, from marinated red peppers to grilled lamb and appetizers.
• Grape variety: nerello mascalese 85%, nerello capuccio, minella nera, allicante bouschet, minella bianco
• Region: Etna Rosso DOP, northern Etna valley (Sicily)
• Vinification: destemmed and lightly crushed grapes, skin maceration for around 60 days
• Average age of the vines: 50 years
• Vintage: 2015
• Aging potential: 10 years
• Ideal serving temperature: 14 / 15°
• Open 20 minutes before tasting
• Pairings: peppers in sauce, marinated vegetables
Natural wine with no added sulfites.
Vino Rosso Cereza Red 2017
A light red wine made from the Italian Ciliegiolo grape variety. Unfiltered. Ideal serving temperature: 16/18°C.
Natural wine with no added sulfites.
Magma Red 2016
Frank Cornelissen's grand cru is, as expected, a wine for aging. It reveals the remarkable depth of the Nerello Mascalese grape variety, grown on the Barbabecchi plot, planted with ungrafted, pre-phylloxera vines, over a hundred years old, at an altitude of 910 meters on the slopes of Mount Etna. Skin maceration takes place for sixty days on destemmed and lightly crushed grapes. No fining, no sulfites, and light filtration before bottling. With a very dense texture, this red is more mineral than fruity (the fruit notes are candied: blackberry, prune, all roundness and melted tannins). Its depth and power are balanced by great freshness. Possibility of traces of volatile acidity, quickly vanished with decanting.
Natural wine with no added sulfites.
Pairs with an exceptional product, the black pork ham of Bigorre
Crucella Red 2019
La Vinicola di Antonio Gismondi
The estate's only red, Crucella is a beautiful blend of Merlot, Sangiovese, and the ancient local Freisa grape variety, which imparts a slight hint of musky red fruit, but the Sangiovese dominates. The harvest macerates for five or six days in stainless steel vats, then the wine is aged for seven to ten months in the same type of vat. Crucella is characterized by a nose of undergrowth, mineral and earthy, a lively and acidic attack on the palate, red fruit, cherry on the retro-olfaction, and tannins that are less present than the deep color would suggest. Definitely a good wine for laying down that will blossom over time.
Natural wine with no added sulfites.
Vino Rosso Delle Grotte Red 2015
Corvagialla
Sangiovese on volcanic soil.
First vintage from Béatrice Artweiller and supervised by Gianmarco Antonuzzi of Le Coste. 100% Sangiovese grape from Lazzio. Aged 6 months in oak barrels and 6 months in bottle. A light and floral red.
Natural wine with no added sulfites.
Munjebel MC Rouge 2016, Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, a very steep, terraced plot with magnificent sun and wind exposure, just opposite Mount Etna. The soil is sandy clay. The vines, planted in 1946, produce a rich, powerful, and elegant wine. It's a bit like Etna's hermitage. The harvest is destemmed and lightly crushed, then macerated for sixty days. No fining, filtration before bottling.
Natural wine with no added sulfites.
Munjebel Red 2022,
The traditional essence of Etna in an iconic cuvée
The Munjebel 2022, a pure Nerello Mascalese, is a true ode to the unique terroirs of the northern Etna valley. Made with grapes from the estate's best plots (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Sottana, Porcaria) and from vineyards selected for this cuvée (Rampante Sottana, Piano Daini, and Crasà), this wine reflects Frank Cornelissen's vision of a balanced, traditional, and rich wine. Vinified in destemmed maceration for one month and aged briefly in vats, it combines freshness and maturity.
A rich and spicy Nerello Mascalese
The Munjebel 2022 seduces with its bright and deep ruby color. On the nose, it reveals captivating aromas of spices, ripe red fruits and a minerality typical of basalt soils. On the palate, it impresses with its elegant structure and fine tannins, perfectly balanced by a fruity sweetness and vibrant freshness. The finish, long and harmonious, leaves a spicy and slightly saline imprint, characteristic of the great wines of Etna. Best enjoyed between 14 and 16°C, after decanting to express all its richness.
A gastronomic wine par excellence
This generous and balanced red is the ideal companion to grilled or sauced red meats, Mediterranean-flavored stews and mature cheeses. It fits perfectly into a gourmet meal, enhancing each bite with its aromatic complexity.
With extended aging potential, the Munjebel 2022 stands out as a classic and masterful interpretation of Nerello Mascalese, rooted in tradition and enhanced by Cornelissen's expertise.
Magma Red 2020
Magma is Frank Cornelissen's classic red grand cru. Produced organically (Eurofeuille label) and biodynamically, and classified as DOP (AOP) Sicilia-IGP Terre Siciliane Nerello Mascalese, it is a wine for laying down, produced only in great vintages, when phenolic maturity is reached. It comes from old, ungrafted Nerello Mascalese vines, planted in 1910 on the Barbabecchi contrada, at an altitude of 910 m, renowned for capturing the first rays of the sun in the cool of the morning.
Vinification
This natural, organic, and biodynamic wine is obtained by sixty days of skin maceration of destemmed and lightly crushed grapes. No fining, no addition of sulfites. Light filtration before bottling.
Tasting
Magma restores the remarkable depth of Nerello Mascalese. Rich and elegant, with a dense texture, it has character, personality, and great finesse. More mineral than fruity, it offers notes of secondary fruits (blackberry, prune) and melted tannins. This great wine requires great dishes: we recommend stewed beef or coq au vin. So think about a can of Isabelle Leydier Delavallade or Fermiers du Bord de Sèvre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
Magnum Munjebel White 2020,
The white version of the Munjebel cuvée combines beautiful concentration, freshness, and oriental aromas: orange blossom, jasmine, and dried apricot. Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, in the Calderara, Borriglione, Crasà, and Picciolo plots, this white wine is extremely mature. The vines are over forty years old; the grapes are destemmed, lightly crushed, and macerated for about four days. No fining, no sulfiting, and lightly filtered before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
To find out more
A great must-have and universally respected figure in natural wine, Frank Cornelissen is a classic. This man of constant questioning lives in human and cosmic resonance with his contrasting terroir: he has demonstrated that the powerful minerality of a great volcanic soil can be highlighted by the naturalness of his wines. The brilliance, the directness and the exquisite fruitiness of his vintages earn him the admiration even of those reluctant to go "natural". They are good initiation wines.
His Sicilian azienda is located in Passopisciaro, in the northern Etna valley. It is, he says, the "Night Coast" of Etna for the great diversity of its wines spread over many locations (contrade) at different altitudes. The climate is continental and harsh, even snowy, in winter, but very warm and sunny from June to September. The altitude gives the wines tension and elegance. The vines coexist with a Mediterranean polyculture: olive trees, almond trees, vegetable gardens... (Frank also produces olive oil). The age of the vines ranges from forty years to over one hundred years. The plots, nineteen in number, on twenty-four hectares in total, are all at altitude, between 600 and 900 meters, on several volcanic flows. They are all vinified separately: Frank decides on the blend based on the quality of the wines from each plot. In general, seven or eight vintages are made in addition to the generic wines (rosé, basic red and white). The soils are made up of different types of basalt, between powder and rock, with perfect drainage that allows for the production of concentrated and fine wines.
Nerello Mascalese dominates the estate's grape varieties. This great traditional red grape variety from the northern valley of Etna is the only grape variety used in the great vintages. Its growing cycle is long, which allows the vine to work the soil and capture its minerality in the fruit. Other grape varieties include: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Cattaratto, Moscadella, Grecanico Dorato, Carricante…
Magnum Munjebel Blanc 2016, Frank Cornelissen
Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very mature. It combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Natural wine with no added sulfites.
Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very mature. It combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Natural wine with no added sulfites.
Susucaru Rosso Rouge 2024
Frank Cornelissen
Le Susucaru Rosso de Frank Cornelissen, cuvée désormais culte, nous emmène au cœur des terres noires de l’Etna pour une expression unique du vin rouge naturel sicilien. Produit en IGP Terre Siciliane, ce millésime 2024 est un assemblage de Nerello Mascalese, Nerello Capuccio, Minnella, Alicante Bouschet et Uva Francesa, cultivés en agriculture biologique sur des sols volcaniques à haute altitude.
Un vin nature, précis et profond
Les raisins sont égrappés puis macèrent durant un mois, avant fermentation en levures indigènes sans ajout d’intrants œnologiques. L’élevage s’étend sur un an en cuve époxy, matériau neutre permettant de préserver l’intégrité du fruit et la finesse du terroir. Ici, tout est mis en œuvre pour traduire la minéralité et la tension des pentes de l’Etna, tout en conservant une buvabilité remarquable.
Entre finesse et structure
Le nez est intensément floral et fruité, mêlant violette, fruits noirs, épices douces et une touche légèrement fumée. En bouche, la trame est tannique mais fluide, avec une attaque vive, un cœur généreux et une finale poivrée, saline, pleine d’énergie. Le style est à la fois rustique et moderne, élégant mais sans maquillage.
À carafer et à partager
Servez caraffé 30 minutes, entre 16 et 18 °C. Susucaru Rosso est à l’aise sur des plats relevés, viandes rouges, grillades, charcuteries, ou tout simplement à l’apéritif pour ceux qui aiment les rouges naturels à forte personnalité. Potentiel de garde : jusqu’à 5 ans.
Plenus White 2015
Azienda Agricola Marina Palusci
Terroir, plot size and grape varieties
The 2015 Plenus was born in the vibrant Abruzzo region, in Montepulciano d'Abruzzo, where the Pecorino grape finds a unique expression. Grown on clay-limestone soils, this indigenous variety unfolds a generous character, carried by the mineral energy of the terroir. It is a wine of place, shaped by the curves of the Italian hills and the discreet hand of the team at Azienda Marina Palusci.
Cultivation methods
Here, the vines grow freely, without chemical fertilizers or synthetic products. Massimiliano D'Addario cultivates them with patience and conviction, with complete respect for life. The harvest, carried out with care, is followed by the most natural winemaking possible: spontaneous fermentation, extended aging of more than twelve months, and no added sulfites at any stage. The wine is bottled with a screw cap, a pragmatic choice to preserve its original brilliance.
Tasting & pairings
In the glass, the 2015 Plenus reveals an aromatic palette as rich as it is nuanced: white peach, fresh thyme, white pepper, candied citrus, quince, toasted almond, and a touch of brioche that hints at its slow and graceful evolution. The palate is ample and vibrant, traversed by a lively acidity and a smoky minerality, like a breath of warm rock. An expressive, elegant, and slightly unruly natural white wine, ideal for lovers of wines with a free spirit. It pairs wonderfully with juicy poultry, aged cheeses, or briny seafood. Best enjoyed between 10 and 12°C, or cellared for a few more years.
Vino Bianco White 2022,
An emblematic white cuvée from Azienda Corva Gialla, Vino Bianco is only produced in the finest vintages. Fresh and fruity, this Vino da Tavola (table wine) offers a golden yellow color with amber highlights and a surprisingly rich nose of exotic fruits. White flowers, Mediterranean herbs, candied fruits... And despite this aromatic opulence, the wine reveals itself on the palate as clean, tangy, mineral, and intense, and stands out for its sapidity due to the volcanic soils. All of this makes it a balanced wine, suitable for all occasions. Vino Bianco is a blend of three grape varieties: Grechetto, Trebbiano, and Procanico. It comes from vines of varying ages planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is hand-picked and destemmed. A small starter is prepared, while the rest of the harvest is pressed directly and added to the starter. The whole thing ferments and rests in fiberglass tanks until bottling in March.
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Azienda Corva Gialla (“yellow crow”) is a winery in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delineating deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these lands that have been neglected throughout history. Founded in 2017, the estate covers four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi, from the Le Coste estate. The crumbly volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.
Localisation et Importance du Vignoble Italien
Située au cœur de la Méditerranée, entre les 35° et 47° parallèles nord, l’Italie s’étire comme une botte entre les Alpes au nord et les mers Adriatique, Tyrrhénienne et Ionienne au sud. Avec environ 702 000 hectares de vignes (2021), l’Italie est l’un des plus grands producteurs de vin au monde, souvent en tête du classement, aux côtés de la France et de l’Espagne . Chaque région, des montagnes du Piémont aux plaines ensoleillées de la Sicile, cultive la vigne, faisant du vin une pierre angulaire de l’identité culturelle et économique italienne.
Un Héritage Millénaire : L'Histoire Viticole de l’Italie Les Premiers Pas : Les Étrusques et les Romains La viticulture italienne plonge ses racines dans l’Antiquité, avec les Étrusques qui, dès le IXᵉ siècle av. J.-C., cultivaient la vigne en Toscane et au-delà. Leur expertise sera enrichie par les Grecs, qui colonisèrent le sud de la péninsule et la Sicile, établissant une véritable culture de la viticulture. Sous la domination romaine (IIIᵉ siècle av. J.-C. – Ve siècle ap. J.-C.), le vin devient un pilier de la société. Les Romains développent des techniques de viticulture avancées et diffusent la viticulture dans tout l’Empire. Le vin, alors souvent épicé ou mélangé à de l’eau, est une boisson quotidienne, consommée aussi bien par les élites que par le peuple.
Moyen ge : Le Repli et la Résilience
Après la chute de Rome, l’Italie , fragmentée politiquement, voit sa viticulture se replier sur des productions locales. Les villes marchandes comme Venise et Gênes prospèrent grâce au commerce des vins doux grecs , mais cela ne profite guère aux vignobles italiens. Pourtant, dans certaines régions comme la Toscane, la viticulture reste vivace, portée par des familles influentes et l’Église catholique.
Renaissance : Le Renouveau Local
Aux XVe et XVIe siècles, l’Italie cherche à compenser la perte des vins grecs en développant ses propres vignobles. Venise investit dans des régions comme la Valpolicella et le Soave, tandis que la Toscane produit des vins comme le Chianti. Ce renouveau reste néanmoins limité, les conflits internes et l’absence d’un pouvoir central entravant une véritable modernisation.
Époque Moderne et Contemporaine : De la Crise à la Renaissance
Le XIXᵉ siècle marque un tournant avec l’unification de l’Italie en 1861. Des figures comme le baron Ricasoli modernisent la production dans des régions clés comme le Chianti. Mais les crises du phylloxéra et les guerres mondiales ralentissent ces progrès. Au XXᵉ siècle, l’Italie , premier exportateur mondial de vins d’entrée de gamme, connaît une révolution qualitative grâce à la mise en place des classifications DOC (1963) et IGT (1992), valorisant la diversité et l’innovation.
Climat et Sols : Les Secrets des Vins Italiens Climat : Une Diversité Propice
Le climat italien varie du nord alpin, avec ses hivers froids et ses étés chauds, aux régions méridionales, baignées de soleil et influencées par la Méditerranée. Ces différences climatiques permettent la culture d’une incroyable variété de cépages, des rouges tanniques du Piémont aux blancs frais de la Vénétie, en passant par les vins chaleureux de Sicile .
Sols : Une Palette de Terroirs
La géologie italienne offre une riche diversité de sols : volcaniques autour de l’Etna, calcaires en Toscane, alluviaux dans les plaines du Pô, et schisteux dans des zones comme le Cinque Terre. Chaque terroir apporte sa singularité, produisant des vins emblématiques comme le Barolo, l’Amarone ou le Brunello di Montalcino.
À la Découverte des Cépages : Un Voyage au Cœur de la Vigne
Le monde viticole regorge de cépages uniques, chacun reflétant les terroirs où il s'épanouit. Si l’Italie est une terre d’accueil pour de nombreuses variétés, certaines d’entre elles ont des origines diverses. Voici un panorama de ces cépages, qu’ils soient locaux ou adoptés, et des saveurs qu’ils apportent à nos verres.
Cépages Blancs
Les cépages blancs dévoilent des vins frais et aromatiques, parfaits pour les amateurs de légèreté. En Campanie, l a Falanghina se distingue par sa minéralité et ses saveurs de fruits jaunes et de fleurs délicates, idéale pour les plats méditerranéens. En Sicile , l’ Insolia (ou Ansonica ) séduit par ses arômes de noix et sa faible acidité, accompagnant à merveille crustacés et risottos.
Le Trebbiano , connu sous le nom d’ Ugni Blanc en France, est l’un des raisins les plus cultivés au monde. Il donne des vins blancs secs , croquants, aux notes citronnées et minérales. Le Carricante , typique des sols volcaniques de l’Etna, donne des arômes d’agrumes et de fleurs blanches, tandis que le Minnella , rare cépage sicilien, charme avec ses notes d’agrumes et de fruits blancs.
Le Procanico , principalement cultivé en Ombrie, est considéré comme une variante plus noble du Trebbiano Toscano. Ses vins, fins et élégants, révèlent une fraîcheur subtile, idéale pour accompagner des plats légers.
Les cépages plus aromatiques comme le Zibibbo , de la famille du Muscat, produisent des vins blancs séduisants aux arômes d’épices, d’herbes et de fruits tropicaux. Enfin, le Grechetto , héritage des Grecs anciens, est prisé pour ses vins blancs riches, parfaits avec des plats en sauce ou des fromages.
Cépages Rouges Légers et Fruités
Les rouges légers et gourmands proposent des vins accessibles et frais. Le Ciliegiolo , très présent en Toscane, séduit par ses arômes simples et fruités, idéaux pour l’apéritif. Le Grignolino , originaire du Piémont, propose des vins rouges vivaces et légers, parfaits pour des occasions décontractées.
Le Freisa , également du Piémont, produit des vins rouges jeunes, parfois pétillants , marqués par des tanins fermes et une belle expressivité. En assemblage, il apporte structure et caractère, mais peut aussi être vinifié pour le vieillissement.
Le Bonarda , polyvalent et fruité, est apprécié pour ses arômes de baies rouges et sa robe rubis éclatante. Idéal légèrement frais en été, il s’adapte à des styles variés, des rouges légers aux cuvées plus structurées, et accompagne avec brio les plats épicés et riches.
Cépages Rouges Puissants et Complexes
Les cépages rouges plus intenses présentent des vins structurés et profonds. Le Sangiovese , emblème de la Toscane, donne des vins rouges iconiques comme le Chianti ou le Brunello di Montalcino, avec leurs saveurs de cerise, prune et herbes séchées. Souvent assemblé avec le Canaiolo , il gagne en douceur et en rondeur.
Le Nerello Mascalese , noble cépage de l’Etna, produit des vins rouges élégants et complexes, souvent associés au Nerello Cappuccio , qui ajoute profondeur et richesse. Dans les Abruzzes, le Montepulciano se distingue par ses arômes riches d’amande, d’épices et de confiture, et ses tanins soyeux.
Originaire de B ordeaux mais largement cultivé en Italie , le Merlot est apprécié pour ses tanins souples et ses arômes de cerise, cassis, prune et chocolat, qu’il soit vinifié seul ou en assemblage.
Le Barbera , emblématique du Piémont, donne des vins rouges vibrants avec des notes de cerise et une acidité rafraîchissante. Quant au Colorino , il est souvent utilisé pour renforcer la couleur et la structure des assemblages comme le Chianti.
Enfin, l’ Alicante Bouschet , cépage teinturier originaire de France mais cultivé en Italie , se distingue par sa robe rouge profond et ses arômes de fruits des bois et cacao, offrant une puissance visuelle et gustative unique.
Cépages Aromatiques et Doux
Les cépages aromatiques enchantent par leurs arômes expressifs. Le Moscato Bianco , célèbre pour ses notes de pêche, sauge et musc, brille dans des vins doux ou pétillants comme le Moscato d’Asti. La Malvoisie , présente sous différentes formes, produit des vins riches avec des arômes de fruits mûrs et de miel, équilibrés par une belle acidité.
La Malvoisie de Candia Aromatisa , typique d’Émilie-Romagne, est réputée pour ses arômes intenses de muscat, fruits tropicaux et épices, parfaite pour des vins blancs secs ou pétillants.
Les Grandes Régions Viticoles Italiennes
Dans notre boutique, nous sommes fiers de proposer une sélection exclusive de vins naturels issus des grandes régions viticoles italiennes. Chaque bouteille reflète le caractère unique de son terroir et le savoir-faire des vignerons locaux. Nos vins italiens proviennent de quatre régions majeures que nous vous présentons ci-dessous : le Latium , la Toscane et la Sicile .
Le Latium (Lazio en français)
Avec ses 38 700 hectares de domaines viticoles , dont 16 700 classés en DOP , la Lazio en français est une région où dominent les vins blancs. Les sols volcaniques fertiles donnent naissance à des cépages comme la Malvoisie et le Trebbiano , typiques des labels Frascati et Marino , représentant 95 % des vins DOP de la région. Découvrez ces vins authentiques, prisés pour leur fraîcheur et leur légèreté.
Découvrez nos vins et apprenez-en plus sur la région viticole du Latium
La Toscane
Réputée mondialement, la Toscane compte 86 000 hectares de domaines viticoles , dont 20 000 hectares en DOP . Avec 80 % de production de vins rouges , cette région abrite des labels prestigieux comme le Chianti , le Brunello di Montalcino et le Vino Nobile di Montepulciano . Les cépages tels que le Sangiovese offrent des vins riches et élégants, parfaits pour les amateurs de crus d’exception.
Découvrez nos vins et apprenez-en plus sur la région viticole de Toscane
La Sicile
Avec 140 000 hectares de domaines viticoles , dont 23 000 classés en DOP , la Sicile offre des vins aux profils variés. Bien que 90 % des vins DOP soient blancs , les rouges comme ceux issus du Nerello Mascalese ou du Nero d’Avola séduisent par leur profondeur et leur intensité. Les sols volcaniques de l’île, notamment sur les pentes de l’Etna, donnent des vins d’une minéralité exceptionnelle.
Découvrez nos vins et apprenez-en plus sur la région Sicilienne
Tout Savoir sur la Hiérarchie des Appellations des Vins Italiens
Les vins italiens sont encadrés par un système complexe d’appellations garantissant leur origine, leur qualité et leur authenticité. Si vous voyez des mentions comme DOP , DOC , DOCG , IGP , IGT ou simplement Vino d’Italia sur une bouteille, voici un guide détaillé pour en comprendre les significations et les différences.
1. DOP – Denominazione di Origine Protetta
La DOP, équivalente à l’AOP (Appellation d’Origine Protégée) en France, garantit que toutes les étapes de production – culture, transformation et élaboration – ont lieu dans une zone géographique précise. Introduite en 2010, elle regroupe les labels DOC et DOCG . Les règles de production DOP sont strictes, imposant des critères précis sur les cépages, les techniques viticoles et la qualité finale.
2. DOC – Denominazione di Origine Controllata
Créée en 1963, la DOC est un label destinée aux vins issus de régions bien définies, respectant des règles précises. Ces règles concernent les cépages autorisés, les rendements par hectare, les techniques de vinification et la durée d’élevage. L’Italie compte aujourd’hui plus de 330 appellations DOC . Ces vins reflètent l'identité de leur terroir et sont souvent considérés comme des ambassadeurs régionaux.
3. DOCG – Denominazione di Origine Controllata e Garantita
La DOCG représente l’excellence des vins italiens. Introduite en 1980, cette classification va au-delà de la DOC en imposant des contrôles encore plus rigoureux, notamment :
Une dégustation obligatoire par des experts avant la commercialisation. Une limitation stricte des rendements pour garantir une concentration accrue. L’apposition d’un sceau numéroté sur chaque bouteille pour assurer sa traçabilité.
Seuls les vins DOC reconnus pendant au moins 5 ans peuvent prétendre à la DOCG. L’Italie compte actuellement 77 appellations DOCG , parmi lesquelles des icônes comme le Barolo , le Chianti Classico , le Brunello di Montalcino , et le Moscato d’Asti .
4. IGP – Indicazione Geografica Protetta
L’IGP est une appellation européenne qui assure un lien avec une zone géographique spécifique. Introduite en 1992, elle offre une plus grande souplesse aux vignerons, permettant une certaine créativité dans l’utilisation des cépages et des techniques de vinification. Ces vins conservent une forte identité régionale, mais sans les contraintes rigides des DOP.
5. IGT – Indicazione Geografica Tipica
L’IGT, introduite en 1992, est une catégorie italienne équivalente à l’IGP mais spécifiquement adaptée aux vins du pays. Elle permet aux vignerons de produire des vins de qualité tout en s’affranchissant des restrictions des DOC ou DOCG. C’est notamment grâce à cette appellation que les célèbres Super Toscans ont vu le jour, combinant cépages autochtones et internationaux avec des techniques modernes. Les IGT sont parfaits pour découvrir des cuvées innovantes et atypiques.
6. Vino d’Italia
Cette appellation regroupe les vins sans indication géographique ou appellation spécifique. Les règles y sont très flexibles, ne dictant que les critères de base pour la production. Bien que cette catégorie soit souvent associée à des vins simples et accessibles, elle inclut aussi des cuvées haut de gamme produites par des vignerons souhaitant s’affranchir des contraintes réglementaires. Ces vins peuvent surprendre par leur qualité et leur originalité.
Zoom sur nos Vignerons Italiens : Des Figures Emblématiques et Engagées
L’Italie , terre de vignobles riches et variés, regorge d'exploitations viticoles d’exception et de vignerons passionnés. Voici un aperçu des artisans qui façonnent des grands vins italiens , disponibles sur notre site.
Abbazia San Giorgio : L’ me de Pantelleria
Battista Belvisi, vigneron emblématique de Pantelleria, incarne l’essence de cette île volcanique. En 2015, il fonde avec Beppe Fontana l’Abbazia San Giorgio, une exploitation artisanale engagé dans une viticulture biologique et biodynamique. Situé près de Khamma, le domaine cultive 3,5 hectares de vieilles vignes en alberello (classé patrimoine UNESCO), principalement en Zibibbo . Les vins sont produits en quantités limitées, sans produits chimiques ni sulfites, et jouissent d’une reconnaissance internationale.
Découvrez les vins de l’Abbazia San Giorgio et laissez-vous séduire par l’authenticité des terres siciliennes.
Corvagialla : Agriculture Régénérative
Fondé en 2007 par Béatrice Arweiler dans le Lazio, Corvagialla combine ferme biologique et vignoble. Le domaine pratique une agriculture régénérative et biologique certifiée, avec des vinifications spontanées "zéro-zéro" (aucun intrant ni sulfite). Depuis 2021, Niccolo, fils de Béatrice, supervise la production en respectant une philosophie durable, adaptée aux défis du changement climatique.
Explorer les vins de Corvagialla et plongez dans un univers où tradition et innovation s’harmonisent parfaitement.
Franck Cornelissen : Les Crus de l’Etna
Franck Cornelissen , établi sur le versant nord de l’Etna, suit une agriculture minimaliste respectant les cycles naturels. Le vignoble s’étend sur 24 hectares, intégrant vignes, oliviers et arbres fruitiers pour recréer un écosystème équilibré. Les vins, comme le Magma® Rosso, expriment la profondeur minérale des sols volcaniques. Les rendements sont faibles, et la vinification suit des principes naturels, sans ajout ni filtration.
Découvrir les grands crus de Franck Cornelissen , véritables bijoux pour les amateurs de vins uniques et profonds.
Vinicola Gismondi : Héritage et Authenticité
Depuis 2019, Anabel et Antonio Gismondi offrent une nouvelle vie aux coteaux de Cerreto Sannita, dans les montagnes du Bénévent, au sud de l’Italie. Sur 2 hectares de vignes biologiques, ils valorisent les variétés locales telles que la Malvasia di Candia, la Falanghina et le Sangiovese . Leurs vins capturent l’essence de leur terroir unique, alliant fraîcheur montagnarde et richesse aromatique.
Explorez les vins de la Vinicola di Antonio Gismondi , créations naturelles et authentiques, où chaque bouteille reflète la tradition familiale et le caractère singulier des collines de Cerreto Sannita.
Le Coste : Écologie et Diversité
Le Coste di Gradoli, fondé en 2005 dans le Lazio par Gianmarco Antonuzzi et Clémentine Bouveron, applique des pratiques biodynamiques et écologiques. Le domaine de 14 hectares valorise des cépages locaux cultivés sur des sols volcaniques. Les vins, vinifiés dans une cave historique, reflètent fraîcheur et complexité tout en respectant le terroir.
Explorer les vins du domaine Le Coste et découvrez des créations où la nature est au centre de chaque bouteille.
Machina Dei Lupi : L’Esprit de la Maremme
Installé en Toscane, Machina Dei Lupi allie passion et respect du terroir dans une viticulture biodynamique. Sans produits chimiques, le domaine pratique des macérations longues et des vinifications spontanées. Chaque bouteille reflète la minéralité des sols et la salinité du climat côtier, capturant l’essence brute de la nature.
Explorer les vins de Machina Dei Lupi et laissez-vous séduire par l’excellence de ce terroir légendaire.
Silvio Morando : Tradition et Innovation au Piémont
Situé à Vignale Monferrato, la propriété familial Morando exploite 15 hectares de vignes biologiques, principalement en Grignolino, Barbera et Bonarda. Les raisins sont vendangés manuellement et vinifiés naturellement. Silvio et Tiziana perpétuent cette tradition tout en innovant dans leurs méthodes.
Entrez dans l’univers des vins de Silvio Morando et ressentez toute la passion du Piémont.
