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Location and Importance of Italian Vineyards
Situated in the heart of the Mediterranean, between 35° and 47° north latitude, Italy stretches like a boot between the Alps to the north and the Adriatic, Tyrrhenian, and Ionian Seas to the south. With approximately 702,000 hectares of vineyards (2021), Italy is one of the largest wine producers in the world, often topping the rankings alongside France and Spain. Every region, from the mountains of Piedmont to the sunny plains of Sicily, cultivates vines, making wine a cornerstone of Italian cultural and economic identity.
A Millennial Heritage: The Viticultural History of Italy The First Steps: The Etruscans and the Romans Italian viticulture has its roots in antiquity, with the Etruscans cultivating vines in Tuscany and beyond as early as the 9th century BC. Their expertise was enhanced by the Greeks, who colonized the south of the peninsula and Sicily, establishing a true viticultural culture. Under Roman rule (3rd century BC – 5th century AD), wine became a pillar of society. The Romans developed advanced viticultural techniques and spread viticulture throughout the Empire. Wine, often spiced or mixed with water at the time, was a daily beverage consumed by both elites and common people.
Middle Ages: Retreat and Resilience
After the fall of Rome, politically fragmented Italy saw its viticulture retract into local productions. Merchant cities like Venice and Genoa prospered from the trade of sweet Greek wines, but this barely benefited Italian vineyards. However, in some regions like Tuscany, viticulture remained vibrant, sustained by influential families and the Catholic Church.
Renaissance: Local Renewal
In the 15th and 16th centuries, Italy sought to compensate for the loss of Greek wines by developing its own vineyards. Venice invested in regions like Valpolicella and Soave, while Tuscany produced wines like Chianti. This revival, however, remained limited, with internal conflicts and the absence of a central power hindering true modernization.
Modern and Contemporary Era: From Crisis to Renaissance
The 19th century marked a turning point with the unification of Italy in 1861. Figures like Baron Ricasoli modernized production in key regions such as Chianti. But the phylloxera crisis and world wars slowed this progress. In the 20th century, Italy, the world's leading exporter of entry-level wines, experienced a qualitative revolution thanks to the implementation of DOC (1963) and IGT (1992) classifications, enhancing diversity and innovation.
Climate and Soils: The Secrets of Italian Wines Climate: A Favorable Diversity
The Italian climate varies from the alpine north, with its cold winters and hot summers, to the southern regions, bathed in sunshine and influenced by the Mediterranean. These climatic differences allow for the cultivation of an incredible variety of grape varieties, from the tannic reds of Piedmont to the fresh whites of Veneto, and the warm wines of Sicily.
Soils: A Palette of Terroirs
Italian geology offers a rich diversity of soils: volcanic around Etna, calcareous in Tuscany, alluvial in the Po plains, and schist in areas like Cinque Terre. Each terroir brings its singularity, producing emblematic wines such as Barolo, Amarone, or Brunello di Montalcino.
Exploring Grape Varieties: A Journey into the Heart of the Vine
The wine world abounds with unique grape varieties, each reflecting the terroirs where it thrives. While Italy is home to many varieties, some of them have diverse origins. Here is an overview of these grape varieties, whether local or adopted, and the flavors they bring to our glasses.
White Grape Varieties
White grape varieties reveal fresh and aromatic wines, perfect for those who appreciate lightness. In Campania, Falanghina stands out for its minerality and flavors of yellow fruits and delicate flowers, ideal for Mediterranean dishes. In Sicily, Insolia (or Ansonica) captivates with its nutty aromas and low acidity, perfectly accompanying shellfish and risottos.
Trebbiano, known as Ugni Blanc in France, is one of the most cultivated grapes in the world. It yields dry, crisp white wines with lemon and mineral notes. Carricante, typical of Etna's volcanic soils, offers aromas of citrus and white flowers, while Minnella, a rare Sicilian grape, charms with its notes of citrus and white fruits.
Procanico, mainly cultivated in Umbria, is considered a nobler variant of Trebbiano Toscano. Its fine and elegant wines reveal a subtle freshness, ideal for accompanying light dishes.
More aromatic varieties like Zibibbo, from the Muscat family, produce seductive white wines with aromas of spices, herbs, and tropical fruits. Finally, Grechetto, a legacy of ancient Greeks, is prized for its rich white wines, perfect with sauced dishes or cheeses.
Light and Fruity Red Grape Varieties
Light and gourmet reds offer accessible and fresh wines. Ciliegiolo, very common in Tuscany, charms with its simple and fruity aromas, ideal for aperitifs. Grignolino, originally from Piedmont, offers lively and light red wines, perfect for casual occasions.
Freisa, also from Piedmont, produces young red wines, sometimes sparkling, characterized by firm tannins and beautiful expressiveness. In blends, it brings structure and character, but can also be vinified for aging.
Bonarda, versatile and fruity, is appreciated for its aromas of red berries and its brilliant ruby color. Ideal served slightly chilled in summer, it adapts to various styles, from light reds to more structured cuvées, and brilliantly accompanies spicy and rich dishes.
Powerful and Complex Red Grape Varieties
More intense red grape varieties present structured and profound wines. Sangiovese, the emblem of Tuscany, yields iconic red wines like Chianti or Brunello di Montalcino, with their flavors of cherry, plum, and dried herbs. Often blended with Canaiolo, it gains in softness and roundness.
Nerello Mascalese, a noble grape variety from Etna, produces elegant and complex red wines, often associated with Nerello Cappuccio, which adds depth and richness. In Abruzzo, Montepulciano stands out for its rich aromas of almond, spices, and jam, and its silky tannins.
Originally from Bordeaux but widely cultivated in Italy, Merlot is appreciated for its supple tannins and its aromas of cherry, blackcurrant, plum, and chocolate, whether vinified alone or in a blend.
Barbera, emblematic of Piedmont, gives vibrant red wines with notes of cherry and refreshing acidity. As for Colorino, it is often used to enhance the color and structure of blends like Chianti.
Finally, Alicante Bouschet, a teinturier grape variety originating from France but cultivated in Italy, stands out for its deep red color and its aromas of wild berries and cocoa, offering a unique visual and gustatory power.
Aromatic and Sweet Grape Varieties
Aromatic grape varieties enchant with their expressive aromas. Moscato Bianco, famous for its notes of peach, sage, and musk, shines in sweet or sparkling wines like Moscato d'Asti. Malvasia, present in various forms, produces rich wines with aromas of ripe fruit and honey, balanced by a beautiful acidity.
Malvasia di Candia Aromatica, typical of Emilia-Romagna, is renowned for its intense aromas of muscat, tropical fruits, and spices, perfect for dry or sparkling white wines.
Major Italian Wine Regions
In our shop, we are proud to offer an exclusive selection of natural wines from Italy's major wine regions. Each bottle reflects the unique character of its terroir and the expertise of local winemakers. Our Italian wines come from three major regions that we present below: Lazio, Tuscany, and Sicily.
Lazio
With its 38,700 hectares of vineyards, of which 16,700 are classified as DOP, Lazio is a region dominated by white wines. The fertile volcanic soils give rise to grape varieties such as Malvasia and Trebbiano, typical of the Frascati and Marino labels, representing 95% of the region's DOP wines. Discover these authentic wines, prized for their freshness and lightness.
Discover our wines and learn more about the Lazio wine region
Tuscany
World-renowned, Tuscany has 86,000 hectares of vineyards, including 20,000 hectares in DOP. With 80% red wine production, this region is home to prestigious labels such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Grape varieties such as Sangiovese offer rich and elegant wines, perfect for connoisseurs of exceptional vintages.
Discover our wines and learn more about the Tuscany wine region
Sicily
With 140,000 hectares of vineyards, including 23,000 classified as DOP, Sicily offers wines with varied profiles. Although 90% of DOP wines are white, reds such as those made from Nerello Mascalese or Nero d'Avola captivate with their depth and intensity. The island's volcanic soils, particularly on the slopes of Etna, yield wines of exceptional minerality.
Discover our wines and learn more about the Sicilian region
All About the Hierarchy of Italian Wine Appellations
Italian wines are governed by a complex system of appellations guaranteeing their origin, quality, and authenticity. If you see mentions like DOP, DOC, DOCG, IGP, IGT, or simply Vino d'Italia on a bottle, here is a detailed guide to understand their meanings and differences.
1. DOP – Denominazione di Origine Protetta
DOP, equivalent to AOP (Appellation d'Origine Protégée) in France, guarantees that all stages of production – cultivation, processing, and elaboration – take place in a specific geographical area. Introduced in 2010, it includes the DOC and DOCG labels. DOP production rules are strict, imposing precise criteria on grape varieties, viticultural techniques, and final quality.
2. DOC – Denominazione di Origine Controllata
Created in 1963, DOC is a label for wines from well-defined regions, adhering to precise rules. These rules concern authorized grape varieties, yields per hectare, winemaking techniques, and aging duration. Italy currently has over 330 DOC appellations. These wines reflect the identity of their terroir and are often considered regional ambassadors.
3. DOCG – Denominazione di Origine Controllata e Garantita
DOCG represents the excellence of Italian wines. Introduced in 1980, this classification goes beyond DOC by imposing even more rigorous controls, including:
Mandatory tasting by experts before commercialization. Strict limitation of yields to ensure increased concentration. The affixing of a numbered seal on each bottle to ensure traceability.
Only DOC wines recognized for at least 5 years can aspire to DOCG status. Italy currently has 77 DOCG appellations, including icons like Barolo, Chianti Classico, Brunello di Montalcino, and Moscato d'Asti.
4. IGP – Indicazione Geografica Protetta
IGP is a European appellation that ensures a link with a specific geographical area. Introduced in 1992, it offers greater flexibility to winemakers, allowing a certain creativity in the use of grape varieties and winemaking techniques. These wines retain a strong regional identity, but without the rigid constraints of DOPs.
5. IGT – Indicazione Geografica Tipica
IGT, introduced in 1992, is an Italian category equivalent to IGP but specifically adapted for wines from the country. It allows winemakers to produce quality wines while freeing themselves from the restrictions of DOC or DOCG. It is thanks to this appellation that the famous Super Tuscans came into being, combining indigenous and international grape varieties with modern techniques. IGT wines are perfect for discovering innovative and unusual cuvées.
6. Vino d’Italia
This appellation includes wines without specific geographical indication or appellation. The rules are very flexible, dictating only the basic criteria for production. Although this category is often associated with simple and accessible wines, it also includes high-end cuvées produced by winemakers wishing to free themselves from regulatory constraints. These wines can surprise with their quality and originality.
Focus on Our Italian Winemakers: Emblematic and Committed Figures
Italy, a land of rich and varied vineyards, abounds with exceptional wineries and passionate winemakers. Here is an overview of the artisans who craft great Italian wines, available on our website.
Abbazia San Giorgio: The Soul of Pantelleria
Battista Belvisi, an emblematic winemaker from Pantelleria, embodies the essence of this volcanic island. In 2015, he founded Abbazia San Giorgio with Beppe Fontana, an artisanal operation committed to organic and biodynamic viticulture. Located near Khamma, the estate cultivates 3.5 hectares of old alberello vines (classified as UNESCO heritage), mainly Zibibbo. The wines are produced in limited quantities, without chemicals or sulfites, and enjoy international recognition.
Discover the wines of Abbazia San Giorgio and let yourself be seduced by the authenticity of the Sicilian lands.
Corvagialla: Regenerative Agriculture
Founded in 2007 by Béatrice Arweiler in Lazio, Corvagialla combines organic farming and vineyards. The estate practices certified regenerative and organic agriculture, with "zero-zero" spontaneous fermentations (no additives or sulfites). Since 2021, Niccolo, Béatrice's son, has overseen production, adhering to a sustainable philosophy adapted to the challenges of climate change.
Explore the wines of Corvagialla and dive into a world where tradition and innovation harmonize perfectly.
Franck Cornelissen: The Crus of Etna
Franck Cornelissen, established on the northern slope of Etna, follows a minimalist agriculture respecting natural cycles. The vineyard spans 24 hectares, integrating vines, olive trees, and fruit trees to recreate a balanced ecosystem. The wines, like Magma® Rosso, express the mineral depth of volcanic soils. Yields are low, and winemaking follows natural principles, without additions or filtration.
Discover the grand crus of Franck Cornelissen, true jewels for lovers of unique and profound wines.
Vinicola Gismondi: Heritage and Authenticity
Since 2019, Anabel and Antonio Gismondi have brought new life to the hills of Cerreto Sannita, in the mountains of Benevento, southern Italy. On 2 hectares of organic vines, they promote local varieties such as Malvasia di Candia, Falanghina, and Sangiovese. Their wines capture the essence of their unique terroir, combining mountain freshness and aromatic richness.
Explore the wines of Vinicola di Antonio Gismondi, natural and authentic creations, where each bottle reflects family tradition and the singular character of the Cerreto Sannita hills.
Le Coste: Ecology and Diversity
Le Coste di Gradoli, founded in 2005 in Lazio by Gianmarco Antonuzzi and Clémentine Bouveron, applies biodynamic and ecological practices. The 14-hectare estate promotes local grape varieties grown on volcanic soils. The wines, vinified in a historic cellar, reflect freshness and complexity while respecting the terroir.
Explore the wines of Domaine Le Coste and discover creations where nature is at the heart of each bottle.
Machina Dei Lupi: The Spirit of Maremma
Located in Tuscany, Machina Dei Lupi combines passion and respect for the terroir in biodynamic viticulture. Without chemicals, the estate practices long macerations and spontaneous fermentations.
Explore Machina Dei Lupi wines and let yourself be captivated by the excellence of this legendary terroir.
Silvio Morando: Tradition and Innovation in Piedmont
Located in Vignale Monferrato, the family-owned Morando estate cultivates 15 hectares of organic vineyards, primarily Grignolino, Barbera, and Bonarda. The grapes are hand-harvested and vinified naturally. Silvio and Tiziana perpetuate this tradition while innovating their methods.
Step into the world of Silvio Morando's wines and feel all the passion of Piedmont.
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Munjebel CD Red 2020
Cornelissen
Munjebel CD is a single-plot red cuvée, certified organic (Eurofeuille) and biodynamic. Made from 100% Nerello Mascalese, it is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from a single plot in the Calderara Sottana contrada, at an altitude of 610 m, facing north. This high-quality contrada is appreciated in cold and difficult vintages: its gravelly soil absorbs heat and re-radiates it during the coldest hours of the night.
Vinification
100% Nerello Mascalese, Munjebel CD comes from 40-year-old vines cultivated biodynamically. The grapes are destemmed and lightly crushed. Fermentation starts from a vat foot and is accompanied by a 50-day skin maceration. Aged for 18 months in epoxy vats, then 18 months in bottles. No fining, light filtration.
Tasting
This highly regarded contrada produces quite feminine wines, combining elegance and depth, especially in the best years. You can pair them with red meats, charcuterie, and great Italian, Iberian, or Gascon hams. For example, ham from black pork from Bigorre or a cecina (beef ham) from maison Aitana.
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…
Bianco White 2012
A delicate amber color for a wine with an elegant and lively nose that lingers on the palate with notes of yellow fruits, enhanced here in the magnum format. This pleasant Italian macerated white, simply called "white" (bianco), is made from a blend of Procanico and Malvasia grapes grown on the volcanic soils of Lazio, on the borders of Tuscany and Umbria. After a late harvest, entirely by hand, the grapes are lightly crushed by foot and then macerated for two weeks in truncated French oak barrels. After pressing, the must is decanted for a few days before slowly completing its fermentation in tuns for about a year. The wine is then aged for seven months in barrels at the bottom of the cellar, in a natural cave, before being bottled. “This wine may not change the course of winemaking history,” writes one Italian commentator, “but it managed to give me a very good time, and that’s what matters. Believe me: we desperately need wines like this… In the glass, a beautiful yellow tending towards amber, opaque and rich. On the nose, a crackle of yellow fruits and volcanic sparks, and a beautiful acidity. After a few minutes, Bianco becomes sensorially capricious on the palate, like a chameleon, its beautiful acidity supporting the structure and highlighting its complexity. Almond, peach, hazelnut, yellow flowers, Annurca apple… Every moment in the glass reveals something new. »
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The Le Coste azienda is located in Italy, in Gradoli, in the province of Viterbo, in the northeast of Lazio. The estate was created in 2004 by Clémentine Bouveron and Gian Marco Antonuzzi. Clémentine is an oenologist and has already worked at Domaine Hauvette and Trévallon, in the Alpilles, as well as in Sauternes, at Château de Rayne-Vigneau. When Clémentine and Gian Marco took over the estate, it covered three hectares at an altitude of 450 meters and appeared as an abandoned garden of vines and olive trees. They recreated it in a traditional polycultural way with agroforestry, livestock farming, and viticulture to produce wines without additives and without deviation. The surface area has since grown to approximately fourteen hectares. The terroir overlooks Lake Bolsena. Its volcanic nature explains the lightness of its recently formed soils: lapilli tuffs, volcanic ash in varied layers, rich in minerals. This soil, very poor in organic matter, must be amended, and natural caves enlarged by older generations serve as cellars. Shared between vines, olive trees, elms, century-old oaks and wild chestnut trees, the site is a marvel of plant diversity. The biodynamic methods used at the estate include manure compost, horn silica and herbal teas that strengthen the defenses of the vines, which are trained in the traditional way, in low goblet training with a stake. The grape varieties are numerous, indigenous and ancient, reproduced by mass selection in the old vines still present on the estate. The wines express the local terroir and a strong Italian identity, with very varied profiles.
Vino Rosso Red 2017
Corva Gialla
Red fruits, mineral and earthy notes, tertiary aromas, spices, and tobacco: this sums up the profile of Vino Rosso, the emblematic red of Azienda Corva Gialla, with beautiful notes of evolution and a pronounced but not excessive full-bodiedness. The richness, due to a high natural sugar content during fermentation, and the polyphenolic maturity are remarkable, as well as the balance between velvety and tannicity, lightness and body, roundness and acidity. On the nose, notes of spices such as cinnamon, black pepper, and fennel; On the palate, the wine is full-bodied and dominated by red fruits: ripe cherry, raspberry and strawberry. Black fruits and plum are not left out, and delicious aromas of dried fruits (prune, fig) combine with spices on the finish. Vino Rosso is a 100% Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest is destemmed and macerated for about three weeks in fiberglass vats, with daily pumping over or punching down as needed. Vino Rosso is aged for twelve months in chestnut barrels and at least two years in bottles before being marketed.
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The azienda Corva Gialla ("yellow crow") is a wine estate 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, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents devoted to nature who are promoting these lands deprived throughout history. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable 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.
Vino Rosso Poggio Pastene Red 2016,
Corva Gialla
Poggio Pastene is a superior red from the Corva Gialla range; it is produced only in the finest vintages and comes from the finest plot on the estate. It is dense and full-bodied, with a supple texture and well-integrated tannins, and superb accents of leather and tobacco. The nose is intense and persistent—notes of red fruits, rose, and violet. On the palate, the olfactory sensations are confirmed, supported by a beautiful structure. Poggio Pastene is dry and straightforward, well-balanced between roundness and acidity. This is a single-variety Sangiovese whose vines are planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest, done by hand, is destemmed and macerated for about three weeks on the skins in fiberglass vats, with daily pumping over or punching down as needed. Aging is twenty-four months in old oak barrels. Poggio Pastene is kept in bottle for two years before being marketed.
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The Azienda Corva Gialla (“yellow crow”) is a wine estate 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, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature, who are reclaiming these historically neglected lands. Founded in 2017, the estate comprises 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 converted the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable 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 made primarily for enjoyment. They are straight, deep and easy to drink, expressing the strong minerality of their soils.
Magnum Munjebel Red 2014
Frank Cornelissen's Munjebel 2014 is a pure and intense immersion in the volcanic terroir of Etna. Made exclusively from Nerello Mascalese, this red wine aptly expresses the identity of northern Sicily. It comes from several exceptional plots, notably those used for the estate's vintages, such as Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, and Pontale Palino, as well as from vines specifically dedicated to this cuvée (Rampante Sottana, Piano Daini, and Crasà).
In the glass, its translucent ruby color evokes the refinement and finesse of a great Pinot Noir, while preserving the energy and intensity characteristic of Etna wines. The nose is a true olfactory journey, revealing aromas of wild red fruits, black cherry, and raspberry, accompanied by subtle spicy and mineral notes, indicative of the basaltic influence of the soil. On the palate, it is both structured and vibrant: its tannins are present yet silky, and the ripeness of the fruit is balanced with a beautiful acidity. A slight salty touch prolongs the finish and recalls the volcanic origins of the terroir.
A natural wine with no added sulfites, the Munjebel 2014 reflects Frank Cornelissen's non-interventionist philosophy. This rich and expressive wine is ideal for aging (5 to 10 years), but is already splendid today after aeration in a carafe. Served between 16 and 18°C, it will pair wonderfully with grilled meats, Mediterranean dishes, or a porcini mushroom risotto.
Unatantum Liquoreux Red Still 2009
This sweet red is 100% aleatico, grown on the volcanic soils of the Azienda Le Coste estate. The grapes are air-dried for a month, hung in whole bunches from wires, and the wine is slowly fermented for three years. This produces a wine that is sweet without being syrupy, and wonderfully complex.
Natural wine with no added sulfites.
Le Vigne Piu Vecchie White 2010
A great deal of wisdom goes into this 100% Procanico Italian white wine, produced from vines around sixty years old. A precious plot, located on the volcanic soils of the Le Coste estate, to which it owes its name: the vigne più vecchie, literally "the oldest vines." After direct pressing and a short maceration, this cuvée is aged for many months in 500-liter oak barrels before being bottled, where it will wait another thirty-six months. Despite its venerable age, one cannot help but be charmed by the beautiful minerality that it manages to retain in the mouth, and by its formidable balance.
Natural wine without added sulfites.
Magnum Munjebel CS Red 2015
This pure Nerello Mascalese comes from an ungrafted vine in the Zottorinoto contrada, growing on the Chiusa Spagnola plot, surrounded by lava rocks, somewhat hidden in an amphitheater-like landscape and at an altitude of 620 meters. This plot was planted in 1925 and produces a deep, tannic wine, somewhat reminiscent of Nebbiolo, with a slightly less intense color than the estate's other reds.
A natural wine with no added sulfites.
A free and surprising white vintage, where freshness and originality are fully expressed. Zizibobo 2024 embodies Frédéric Cossard's creativity.
Learn more
With Zizibobo, Frédéric Cossard explores unusual blends and approaches, always with a natural philosophy.
The color is clear and bright. The nose reveals notes of citrus, white fruits, and a floral touch.
On the palate, the wine is lively, light, with a beautiful freshness. The finish is refreshing and aromatic.
A wine of curiosity, ideal as an aperitif or with light cuisine.
Munjebel VA Red 2020 Magnum
Frank Cornelissen
Made from pure Sicilian Nerello Mascalese (PDO/DOP Etna Rosso and PGI Terre Siciliane Nerello Mascalese appellations), Munjebel VA is an organic (Eurofeuille), biodynamic, and natural red wine produced by Frank Cornelissen. It is a blend of the estate's three highest vineyards (Vigne Alte), rich in biodiversity: Tartaraci (1,000 m above sea level), Rampante Soprana (870 m), and Barbabecchi (910 m). The soils are basaltic and the vines, ungrafted, are on average 90 years old.
Vinification
The Nerello Mascalese grapes are destemmed and lightly crushed before a 50-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.
Tasting
Munjebel VA is the estate's most Burgundian vintage, with the most pronounced acidity. Balanced, structured, gastronomic, and easy to drink, it offers plenty of crisp fruit, without ever falling into facile taste. This wine magnificently expresses the excellence and precision of the old, ungrafted Nerello Mascalese vines located on the high terraces of Etna's northern valley. The magnum format further accentuates its characteristics and makes it more polished and rounder. At the table, it goes with everything, and especially with a good roast poultry, to be chosen from the Ferme du Vidalies or the Collectif de la Noire d’Astarac-Bigorre.
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…
Munjebel CS Red 2021,
An immersion in an exceptional volcanic terroir
The Munjebel CS 2021 is a captivating interpretation of Nerello Mascalese, from an ungrafted vineyard located in the Zottorinoto contrada, more precisely in the single plot of Chiusa Spagnolo. Nestled in a natural lava amphitheater and planted in 1925 at an altitude of 620 meters, this exceptional vineyard produces a wine that is both deep and tannic, offering a distinct personality, reminiscent of the nobility of Nebbiolo wines.
A powerful and racy red
The dark ruby color of the Munjebel CS 2021 already announces its depth. The nose opens with intense spicy aromas, mixed with notes of ripe red fruits and a saline minerality specific to basalt soils. On the palate, this wine reveals an imposing structure with firm but elegant tannins, a beautiful liveliness and a complexity marked by a long finish on spicy and mineral nuances. Serve between 14 and 16°C after decanting to appreciate all its richness.
A companion for fine dining
Perfect for enhancing grilled or stewed red meat dishes, this wine also brilliantly accompanies Mediterranean dishes rich in flavor. Its depth and character make it an ideal choice for gourmet meals, where it will reveal all its finesse and power.
With extended aging potential, the Munjebel CS 2021 embodies the excellence of Etna wines, uniting tradition, terroir and mastery in a masterful cuvée that will seduce lovers of natural and expressive wines.
Munjebel FM Red 2021,
A rare elegance from the volcanic terroirs of Etna
The Munjebel FM 2021, 100% Nerello Mascalese, is a great natural wine from Etna, born from the contrada Feudo di Mezzo, one of the most fascinating terroirs in the region. Produced from vines grown at an altitude of 580 meters on deep basalt soils, this wine is distinguished by its rare elegance and remarkable finesse. Frank Cornelissen chose to separate the lower plots (sottana) from the upper plots (Porcaria), revealing unique characteristics for each micro-terroir.
Finesse and freshness at the rendezvous
The bright ruby color of the Munjebel FM 2021 invites discovery. The nose expresses itself delicately, revealing fresh aromas of crisp red fruits, subtle floral notes and a minerality characteristic of volcanic soils. On the palate, this wine seduces with its exceptional balance: vibrant freshness, supple tannins and a silky texture reminiscent of great Burgundy wines. The finish is persistent, carried by elegant nuances and a hint of salinity. Served between 14 and 16°C after decanting, it reveals all its complexity and refinement.
A red for fine dining
Perfect to accompany delicate red meats, such as beef fillet or duck breast, this wine will also enhance Mediterranean dishes or sophisticated recipes with complex flavors.
With extended aging potential, the Munjebel FM 2021 represents a masterful expression of Nerello Mascalese, combining finesse, freshness, and depth. A must-have cuvée for lovers of great natural reds.
Munjebel VA Red 2021,
The Volcanic Elegance of Etna
Frank Cornelissen's Munjebel VA 2021 is an immersion into the soul of Sicilian volcanic terroirs. This 100% Nerello Mascalese comes from old, ungrafted vines rooted in unique basalt soils at an altitude of 640 meters on the Contrada Porcaria. This blend of Etna's highest vineyards – Tartaraci, Rampante Soprana, and Barbabecchi – produces a wine of remarkable precision, often described as the most Burgundian of the estate's vintages.
A wine of exceptional depth
To the eye, this red displays a clear, brilliant ruby color, announcing its finesse. The nose reveals complex aromas of sweet spices, undergrowth, and intense volcanic minerality. On the palate, it impresses with its silky structure, vibrant freshness, and elegant tannins, perfectly balanced by beautiful acidity. The length on the palate is remarkable, marked by spicy notes and a touch of salinity, a signature of Etna's volcanic soils. Serve between 14 and 16°C, after decanting to reveal all its aromatic richness.
A gastronomic companion of choice
Perfect for refined meals, the Munjebel VA 2021 pairs ideally with roasted red meats, game in sauce or even Mediterranean dishes rich in flavor. This great wine from Etna also offers a unique experience when paired with mature cheeses of character.
With an aging potential of several years, this 2021 vintage embodies the excellence and unique character of Frank Cornelissen's wines, combining power and elegance in an authentic expression of Nerello Mascalese.
Munjebel CR Red 2021,
A jewel of Etna from Campo Re
The Munjebel CR 2021, pure Nerello Mascalese, is an exceptional cuvée that expresses all the uniqueness of the Campo Re vineyard. Located at the entrance to Randazzo, at an altitude of 735 meters, this partially ungrafted plot is one of the most westerly in the Etna Valley. The deep volcanic soils, demanding in wet vintages, give rise to a complex, structured wine full of character.
A refined and authentic tasting
This 2021 vintage has a dark and vibrant ruby color. The nose reveals delicate aromas of fresh strawberry, enhanced by spicy nuances and a minerality typical of basalt soils. On the palate, Munjebel CR offers an imposing structure with powerful yet harmonious tannins. The natural freshness of Nerello Mascalese perfectly balances this depth, leading to a long and persistent finish marked by fruity and mineral notes. Serve between 14 and 16°C, after decanting to reveal its full breadth.
A wine for fine dining
This red from Etna pairs perfectly with grilled or sauced red meats, stews, or even hearty Mediterranean recipes. Its power and finesse make it ideal for gourmet meals, where it will brilliantly accompany dishes with character.
With extended aging potential, Munjebel CR 2021 is a majestic expression of Nerello Mascalese, combining depth, freshness, and complexity. An essential vintage for lovers of great volcanic reds.
Munjebel CD Red 2021,
A volcanic grand cru from Calderara Sottana
The Munjebel CD 2021, produced by Frank Cornelissen, is an intense and refined expression of Nerello Mascalese, the emblematic grape variety of Etna. Sourced from a single plot located at an altitude of 600 meters in the contrada Calderara Sottana, this wine reflects all the richness and complexity of the basalt soils. Vinified in destemmed maceration for one month and aged for one year in vats, it embodies a perfect balance between power and elegance.
A spicy and captivating tasting
To the eye, this red reveals a deep ruby color, testifying to its concentration. The nose opens with complex aromas of warm spices, ripe red fruits and subtle mineral notes. On the palate, the Munjebel CD 2021 seduces with its solid structure, supple tannins and balancing freshness. The long and spicy finish leaves a mineral and saline imprint, a signature of the volcanic terroir. Serve between 14 and 16°C, after decanting to reveal all its aromatic richness.
A companion to dishes with character
This great natural red is ideally suited to grilled red meats, stews or Mediterranean dishes rich in flavor. Its depth and complexity also make it a valuable ally for gourmet dinners where it will enhance dishes with character.
With extended aging potential, the Munjebel CD 2021 is a masterful cuvée, combining the strength of the Etna terroir and the expertise of Cornelissen to offer an unforgettable tasting experience.
Munjebel MC Red 2014
Frank Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (PDO) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Contrada Monte Colla, a very steep terraced plot, beautifully exposed to the sun and wind, directly opposite Mount Etna. We are pleased to offer this old vintage that showcases this wine at its peak of maturity and depth.
Vinification
The Nerello Mascalese vines, planted in 1946, grow on sandy-clay soil. The harvest is destemmed and lightly crushed, then macerated for sixty days on the skins. The wine is aged for 18 months in vats and 18 months in bottle. No fining, light filtration.
Tasting
Rich and powerful, yet elegant, Munjebel MC is a bit like the hermitage of Etna, and the depth and density of this wine are enhanced by its age. Intense color of a deep, saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. Pair it with red meats and Mediterranean dishes. Try a black ham from Bigorre or a grilled or roasted wagyu.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, 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 can 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 "Côte de Nuits 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 valley of Etna 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...
Munjebel PA Red 2020
Cornelissen
Munjebel PA, a single-vineyard organic (Eurofeuille), biodynamic, and natural cuvée from Frank Cornelissen, is a Sicilian red wine in the DOP Etna Rosso/IGP Terre Siciliane Nerello Mascalese. It comes from the Feudo di Mezzo contrada, in the Porcaria area, at an altitude of 640 meters. Maturation is not facilitated by the depth of the soil in the case of a wet vintage, but what a reward upon tasting!
Vinification
The Nerello Mascalese harvest is destemmed and lightly crushed, before a sixty-day fermentation-maceration on the skins. The wine is aged for 18 months in vats and 18 months in bottles. No fining, light filtration.
Tasting
Munjebel PA is an accomplished wine, which seems to offer everything one asks of a red. It is powerful, refined, elegant and gives its best in balanced vintages like this 2020. Pair it with charcuterie and cured meats from porc noir de Bigorre or terrines from 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…
Munjebel CS Red 2020
Cornelissen
Munjebel CS is a natural single-plot red cuvée made from 100% Nerello Mascalese, biodynamic and organic (Eurofeuille label). It is produced by Frank Cornelissen in the DOP (AOP) Etna Rosso/IGP Terre Siciliane Nerello Mascalese. The grapes come from the Zottorinoto contrada and the Chiusa Spagnolo plot, towards the bottom of the valley, in a lava rock amphitheater at a relatively low altitude (620 m). This is a unique, ungrafted vineyard, planted around 1925.
Vinification
The Munjebel CS harvest is destemmed and lightly crushed. Fermentation, using a vat base and indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.
Tasting
The Chiusa Spagnolo plot produces a deep and tannic wine, a little behind the other crus of the contrada and reminiscent of the varietal typicity of Nebbiolo. The color is slightly less intense than that of the other reds of the estate and the wine is a little slower to express itself. You will pair it with meats, charcuterie and Mediterranean dishes. Also try it with a roast pigeon from Bresse (Pierre-Eudes Quintart) or from Brittany (Volailles Renault).
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…
Vino Rosso Red 2018,
Corva Gialla
Vino Rosso, simply named, can be considered the emblematic red of Azienda Corva Gialla. Red fruits, freshness, mineral and earthy notes, tertiary aromas, spices, and tobacco: this is how we can summarize the profile of this 100% Sangiovese with the Vino da Tavola (table wine) designation. With a few years of bottle age, this 2018 offers beautiful notes of evolution and a pronounced but not excessive body. The richness, due to a high content of natural sugars during fermentation, and the polyphenolic maturity are remarkable, as well as the balance between velvety and tannicity, lightness and body, roundness and acidity. On the nose, notes of spices such as cinnamon, black pepper and fennel; on the palate, the wine is full-bodied and red fruits dominate: ripe cherry, raspberry and strawberry. Black fruits and plum are not left out, and delicious aromas of dried fruits (prune, fig) combine with spices on the finish. Vino Rosso is a classic Sangiovese from old and newer vines planted at 450 meters above sea level on a west-facing plot with volcanic soils. The harvest is destemmed. A starter culture is made from a small proportion of grapes, while the rest is directly pressed and added directly to the starter culture. The wine rests in fiberglass vats until bottling in March.
Find out more
Azienda Corva Gialla ("yellow crow") is a wine estate 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 rivers and streams. 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 historically neglected lands. Founded in 2017, the estate has four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate for mixed farming and livestock production. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable 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.
Magnum Munjebel MC 2016
Frank Cornelissen
This pure Nerello Mascalese comes from the Contrada Monte Colla, a very steep, terraced plot with magnificent sun and wind exposure, directly 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.
