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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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Le Coste White 2010
A blend of Malvasia and Moscato from the Le Coste estate, a volcanic Eden of natural wines located on the borders of Tuscany and Umbria. An orange color, an aromatic nose that unites herbaceous notes and candied fruit. The same battle is evident on the palate, with added hints of compote.
Natural wine with no added sulfites.
Vino Rosso Red 2015
Corvagialla's red is a Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soil. The grapes are destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.
Vino Rosso Poggio Pastene Red 2014
Corvagialla
The vines for this single-variety Sangiovese are planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.
Susucaru Rosato Rosé 2025
Description
Le Susucaru Rosato est devenu une véritable référence des rosés de gastronomie. À mi-chemin entre un rosé structuré et un rouge très léger, il séduit par son profil original mêlant fraîcheur, texture et énergie volcanique. Les arômes de fraise des bois, de cranberry, de grenade, de zestes d'agrumes et d'herbes méditerranéennes s'accompagnent d'une bouche souple, saline et remarquablement digeste. Un vin aussi à l'aise à l'apéritif qu'à table.
Vinification
Assemblage de Nerello Mascalese, Malvasia, Moscadella et Catarratto provenant de plusieurs contrade de l'Etna. Les raisins sont éraflés puis légèrement foulés avant une macération d'environ 10 jours. La fermentation démarre grâce à un pied de cuve de levures indigènes, suivie d'une fermentation malolactique complète. Élevage en cuves neutres de fibre de verre, sans collage et avec une filtration légère avant la mise en bouteille.
Munjebel VA White 2020 Magnum
Frank Cornelissen
This magnum size of Frank Cornelissen's classic dry white wine, Munjebel VA, is classified under the DOP Sicilia and IGP Terre Siciliane Bianco appellations. Organic (Eurofeuille), biodynamic, and natural, this is a very special white wine, produced from ungrafted vines from the estate's highest plots: Tartaraci (1,000 m above sea level) and Zacchino Pietre (920 m). This is the upper limit of the Etna vineyard.
Vinification
Munjebel VA white is a blend of Grecanico Dorato (60%), Coda di Volpe (30%), and Carricante (10%). After harvesting, destemming, and light crushing, the grapes macerate for 4 days on the skins and ferment with indigenous yeasts. Aging is 18 months in fiberglass vats and 18 months in bottles. No fining, light filtration.
Tasting
This white wine from Frank Cornelissen combines all the characteristics of great wines: depth, density, high acidity, minerality, and texture. A supremely elegant white wine, to be paired with the finest seafood. We offer you from the outset a sauté of abalone from France Haliotis with parsley or smoked scallops from Maison Mathieu or from Saumon de France.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, 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 "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 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 PA Red 2021,
Power and Refinement of Nerello Mascalese
The Munjebel PA 2021, crafted by the visionary Frank Cornelissen, is a masterful expression of the Nerello Mascalese grape variety, sourced from the prestigious Alberello Porcaria vineyard. Nestled at an altitude of 750 meters in the Contrada Feudo di Mezzo, this demanding terroir requires perfect conditions to achieve optimal ripeness. This 2021 vintage, marked by exceptional balance, reveals a wine that is both powerful and of rare elegance, illustrating the estate's expertise and natural philosophy.
A complete and harmonious red
The Munjebel PA 2021 opens with an intense ruby color, bursting with vitality. The nose releases deep and complex aromas of spices, ripe red fruits, and subtle volcanic notes. On the palate, it reveals a generous structure and silky tannins, balanced by vibrant acidity. The finish is long and persistent, offering spicy nuances and a mineral freshness, typical of basalt soils. Served between 14 and 16°C after decanting, it reveals all its aromatic breadth and finesse.
A perfect match for refined dishes
With its controlled power and natural elegance, this wine pairs perfectly with grilled red meats, rich sauce dishes, or complex Mediterranean recipes. Ideal to accompany a gourmet meal, it will enhance each mouthful with its depth and balance.
With remarkable aging potential, the Munjebel PA 2021 is a complete wine that will seduce lovers of great natural and authentic reds. A jewel of Etna not to be missed.
Munjebel MC Red 2021,
The essence of Nerello Mascalese and the volcanic terroir
The Munjebel MC 2021, by Frank Cornelissen, embodies the authenticity of Etna's basalt soils. This 100% Nerello Mascalese, grown organically and vinified with a natural approach, is a tribute to the old vines rooted in this unique terroir. With a one-month maceration and a one-year aging in vats, this cuvée expresses the power and finesse of a wine deeply rooted in its environment.
A powerful and spicy red
This 2021 vintage offers a bright and clear ruby color. On the nose, intense aromas of spices, ripe red fruits and a typical volcanic minerality harmoniously intertwine. On the palate, the wine reveals a silky structure and well-integrated tannins, supported by a balancing freshness and remarkable depth. The long and persistent finish is marked by spicy notes and a saline touch, signature of the Etna terroirs. This wine is best served between 14 and 16°C, after decanting, to release its full aromatic potential.
A companion for characterful dishes
The Munjebel MC 2021 is ideal for accompanying robust dishes such as grilled red meats, stews or even Mediterranean preparations rich in flavor. Its power and finesse also make it a wise choice for gourmet dinners where it will enhance bold pairings.
With an aging potential of several years, this wine represents a masterful interpretation of Nerello Mascalese, combining elegance and character. A must-have cuvée for lovers of natural and volcanic wines.
Magma Red 2021,
The ultimate expression of Etna
The Magma 2021, by Frank Cornelissen, is an exceptional wine, born from the old, ungrafted vines of the Barbabecchi vineyard, perched at an altitude of 950 meters on the north-northeast slopes of Etna. This pure Nerello Mascalese, cultivated organically and with absolute respect for the terroir, is produced only in years when perfect phenolic maturity is reached. With this vintage, Cornelissen offers a rich, elegant and characterful "Grand Vin", a unique reflection of the basalt soils and the cool morning exposure.
A captivating tasting
Behind its deep ruby color, the Magma 2021 displays a complex and captivating nose, blending intense spices, notes of black cherry and vibrant minerality. On the palate, it reveals impressive depth, with a velvety texture, fine tannins and a remarkable freshness that perfectly balances its power. The finish is strikingly long, marked by spicy aromas and a saline imprint, the inimitable signature of the volcanic terroirs of Etna. Serve between 14 and 16°C, after careful decanting to express all its aromatic richness.
A wine for special occasions
The Magma 2021 is an ideal companion for elaborate Mediterranean dishes, such as herb-roasted lamb, stews or fragrant grilled vegetables. Its structure and finesse also make it a partner of choice for red meats and bold gastronomic creations.
With exceptional aging potential, this wine transcends the boundaries of the Etna DOP appellation to establish itself as an icon of Nerello Mascalese and a true ode to the genius of Frank Cornelissen.
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 FM Red 2020
Munjebel FM, one of Frank Cornelissen's single-plot cuvées, is an organic (Eurofeuille), biodynamic, and natural red wine with DOP Etna Rosso and IGP Terre Siciliane Nerello Mascalese appellations. It comes from the vast Feudo di Mezzo contrada, specifically its upper part, known as Sottana. Its soil is deep, and the wines it produces are of an unusual elegance, but typical of this region. The site is ventilated, but ideal ripeness is difficult to achieve in humid vintages.
Vinification
The Nerello Mascalese harvest is destemmed, lightly crushed, and then macerated for 50 days on the skins. Fermentation is carried out using indigenous yeasts. The wine is aged for 18 months in fiberglass vats and 18 months in bottles. It is not clarified but lightly filtered.
Tasting
An almost Burgundian elegance and roundness characterize this wine, even in warm vintages. A special vintage of great finesse, which adapts to the most varied dishes. Try it with all the cuisines of the South: Italian, Greek, Provençal… We would recommend a delicious cassoulet from Sillon to accompany it. Or simply a good black pig ham from Bigorre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic, and biodynamic wine, Belgian Frank Cornelissen, a winemaker captivated 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 enhanced 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 plots (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 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 CR Red 2020
Cornelissen
Munjebel CR is a single-plot red cuvée, certified organic (Eurofeuille), biodynamic, and natural. It is made from pure Nerello Mascalese grapes by Frank Cornelissen in the PDO (Personal Designation of Origin) Etna Rosso/PGI Terre Siciliane Nerello Mascalese. Munjebel CR comes from the Campo Re plot, which is partially ungrafted and approximately 70 years old, located in the far west of the valley at an altitude of 735 meters. The soil is deep, and ripeness is difficult to achieve in wet years. This gives a particular character to the wines from this plot, closer to Nebbiolo (a typical Tuscan grape variety) than the other reds from Azienda Frank Cornelissen.
Vinification
Grown biodynamically, the Nerello Mascalese grapes of Munjebel CR are destemmed and lightly crushed. Fermentation, starting from a starter culture and using indigenous yeasts, is accompanied by a 50-day skin maceration. No fining, light filtration before bottling.
Tasting
Munjebel CR is a deep, elegant and tannic wine. It may take a while to express itself. With its great freshness, it needs to be paired with meats with character. A roast rack of black pork from Bigorre, or a rib of beef from Wagyu or Angus from the Maison Aitana, that's the perfect match.
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 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 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.
Find out more
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.
Odyssea Ansonica White 2017,
Macchion Dei Lupi
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.
