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1088 products
Borgonon Granate Red 2006,
Borgoñón Granate is an organic and natural red wine from Andalusia made from Pinot Noir. Classified as Vino de Mesa (table wine), it is vinified by Cortijo Barranco Oscuro. As its name suggests, it draws inspiration from Burgundy. This 2006, which has had time to reflect, is one of the best vintages of this cuvée.
Vinification
This wine comes from Pinot Noir vines planted at an altitude of 1,280 meters on schist soils. The wine is aged for one year in old barrels.
Tasting
Borgoñón Granate is a beautifully atypical wine that displays remarkable density while being relatively clear and not very concentrated (a reference to Burgundy). Intense red fruits, cherries, melted and velvety tannins, and a long and seductive smoky finish. It ages well. Great balance, melted tannins, pair it with a beautiful grilled prime rib or Spanish canned fish. A pata negra ham? Certainly, it's a compatriot.
Learn more about Cortijo Barranco Oscuro
Manuel Valenzuela cultivates the highest vines in the world (1,368 meters), in Andalusia, on the Sierra Contraviesa. Barranco oscuro means "dark valley," a reminder of the original site of the property, which was moved at the end of the 19th century after the phylloxera crisis. In 1979, the estate was taken over by Manuel, who decided to use natural methods in preference to those of modern oenology.
A drop of 1,400 meters
At first, he bought grapes, but his goal was to replant vines. Currently, the twelve hectares of Cortijo Barranco Oscuro extend over a drop of almost 1,400 meters. On a poor, dry, schistose terroir, two localities concentrate the plots: Cerro Las Monjas at the very top and Hoyo y Cerro de Las Gayumbas lower down, near the winery buildings.
High-altitude wines
Strong thermal contrasts explain the freshness of the wines, produced without the addition of exogenous yeasts and without inputs in the vineyard or cellar. Although the estate is not certified organic due to the disillusionment that fraud in this area has brought Manuel, his estate is a member of the Spanish Association of Natural Wine Producers. His wines are straightforward and clean, without compromise: they give joy through the seriousness of the work that was necessary to produce them.
La Barbacana Red 2018,
La Senda
La Barbacane is an organic and natural red wine from Castile and León (Spain) produced by Diego Losada of the La Senda estate in El Bierzo. It is made entirely from the Alicante Bouschet grape variety. The vines, aged between seventy and ninety years old, are located at an altitude of 680 metres in the southwest of Bierzo, on clay-limestone soil mixed with numerous minerals: iron, quartz, slate, etc.
Vinification
The grapes macerate on the skins for three to four days in old open chestnut barrels, then the wine is aged for eleven months in chestnut barrels. No filtration, no added sulfites.
Tasting
This is a fruity and juicy red, very representative of its grape variety, which can be paired with grilled sardines, fresh or smoked tuna or mackerel, and mixed dishes such as couscous, paella or risotto.
Learn more about La Senda
Bodega La Senda is the creation of Diego Losada, a child of Bierzo, a region in the northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Viticulture dates back to Roman times, but most of the vines were replanted in the mid-20th century.
From heavy metal to the Bierzo vineyards
Born in Ponferrada, in the northern Bierzo, Diego devoted himself to wine after a period devoted to heavy metal. Scientific rigidity and conventional methods did not satisfy him. Attracted to viticulture close to the earth, Diego recovered a few plots to showcase the Bierzo terroir as naturally as possible. In 2012, he created the La Senda estate. His wines are like him: honest, frank, natural, and expressive.
Fontana Blanc 2022,
La Vinicola di Antonio Gismondi
Fontana is a rare, organic, biodynamic, and natural white wine made by Antonio Gismondi in his Benevento terroir (Campania, Southern Italy). Classified as Vino da Tavola (the equivalent of our Vin de France), it is made entirely from the local falanghina grape variety. It is, in short, a falanghina beneventano, or a falanghina wine from Benevento. Falanghina is a very old variety that, in ancient times, formed the basis of the famous Falerna cru (falernum).
In the vineyard and in the cellar
The thirty-year-old falanghina vines grow on stony (limestone) and clayey soil at an altitude of around 350 meters, facing southwest. The harvest is directly pressed and all vinification is done in stainless steel vats. No sulfites are added, no filtration.
Tasting
On the nose, white flowers, exotic fruits, Mediterranean plants, garrigue, maquis: Fontana is a fragrant, sapid and generous white wine. The retro-olfaction is very fruity. Opulent and powerful, round, slightly acidic, very aromatic: the quintessence of Campania white wines, through the talent of Antonio Gismondi. With a very smooth and opulent finish, Fontana offers good aging qualities. It can be drunk now, but it will also age well. Pair it with fish, seafood, and oysters. It will also pair well with Asian and lightly spiced dishes, as well as canned fish, as well as sardines in oil and smoked fish. In fact, anything goes when it comes to pairings.
Learn more about La Vinicola di Antonio Gismondi
Antonio and Anabel Gismondi's winery is located in Campania, in Cerreto Sanita, in the Benevento region. A microclimate cools the land in this area: humid winds from the Tyrrhenian Sea collide with the first ramparts of the Apennine mountain range, causing condensation in the air. Add to this a thermal inversion phenomenon between day and night, and the freshness of the Antonio Gismondi wines is easily explained.
A family estate
For generations, the Gismondi family has cultivated vines here and made wine using the most traditional and natural methods, to which are added those of biodynamics. For a long time, of the fifteen tons of grapes produced each year, one ton was reserved for on-site winemaking for family consumption, the rest going to the local wine cooperative. It was the meeting with Massimo Marchiori and Antonella de Partida Creus that decided Antonio and his wife Anabel to start producing natural wines on site for the entire harvest.
Clay, pebbles and local grape varieties
The vineyard, two hectares, is located between 350 and 380 meters above sea level, on clay, loam and pebbly soils, with two-thirds facing due south, planted with vines around six years old. The rest faces southwest and corresponds to the Pietre and Cerreto cuvées, with vines thirty years old. The grape varieties are Merlot, Freisa and Sangiovese for the reds, and Falanghina and Malvasia di Candia for the whites.
Argilla Ramato Rosé 2021
Terre Pianca
Argilla Ramato 2021 from Terre Pianca is a captivating wine that showcases Pinot Gris in an unusual expression, with a ramato (coppery) hue achieved through skin maceration. This process, typical of Friuli, reveals all the aromatic richness and structure of this iconic grape variety, while giving it a delicately tinted color, ranging from light red to deep orange.
Produced from clay soils, this natural wine expresses a subtle minerality and beautiful freshness. On the nose, it unfolds a delicate and floral bouquet, punctuated by notes of fresh and bitter almond, which give it a truly Italian elegance. On the palate, the texture is soft and enveloping, with remarkable persistence on aromas of nuts and a slight spicy touch. The long, lingering finish combines freshness and complexity, making each sip as surprising as it is enjoyable.
Served between 16 and 18°C, Argilla Ramato 2021 will pair wonderfully with delicate, lightly spiced dishes, grilled fish, white meats, and mature cheeses. With an aging potential of 5 to 10 years, it will evolve into even deeper and more subtle aromas.
A unique wine, at the crossroads between white and red, perfect for those seeking an extraordinary taste experience.
Find out more
On the border between Veneto and Friuli-Venezia Giulia, but located in the latter province, dependent on the town of Pordenone, Sacile is a small town crossed by the Livenza River, which continues its path towards the Adriatic. This is where the owners of the Terrepianca estate cultivate several indigenous Friuli grape varieties on twelve hectares of clayey soil: refosco (the transalpine equivalent of mondeuse), refosco dal peduncolo rosso (refosco with a red stalk), pinot grigio (pinot gris) and friulano (large-grained sauvignon in France). They produce light and fragrant natural wines, often sparkling (frizzante), using organic and biodynamic farming methods without adding any inputs to the vineyard or cellar. Fermentation is carried out using indigenous yeasts; no filtration is carried out. So far, Terrepianca produces two still wines, red and white (Argilla) and two sparkling wines, rosé and white (Argine).
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 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 PA Red 2020 Magnum
Frank 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! The elegance and roundness of this wine are further accentuated by the magnum format.
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 MC Red 2020 Magnum
Frank Cornelissen
Munjebel MC, an organic (Eurofeuille), biodynamic, and natural red wine from Sicily, is produced by Frank Cornelissen. It is classified DOP (AOP) 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. The Nerello Mascalese vines, planted in 1946, grow on sandy clay soil. The magnum format accentuates the power and richness of this wine.
Vinification
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 bottles. No fining, light filtration.
Tasting
Rich and powerful, all in elegance, Munjebel MC is a bit like the hermitage of Etna. Intense color of a deep and saturated red, notes of red rose and wild red fruits. Body, richness and thickness, aromatic palate supported by a fresh acidity. You will pair it with red meats and Mediterranean dishes. Try aBlack Ham of Bigorre or a grilled or roasted Wagyu from Maison Aitana.
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 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 Rouge 2020 Magnum
Frank Cornelissen
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 contrada Feudo di Mezzo, specifically its upper part, known as Sottana. Its soil is deep, and the wines it produces are of an uncommon elegance typical of this region. The site is well-ventilated, but ideal ripeness is difficult to achieve in wet vintages. The magnum format amplifies the character of this wine and accentuates its roundness.
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 CS Red 2020 Magnum
Frank 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. The magnum format gives even more depth and dimension to this wine.
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 https://culinaries.fr/boutique/produits-de-noel/chapons-et-volailles-produits-de-noel/pigeonneau-2/) or Brittany (Volailles Renault https://culinaries.fr/producteurs/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…
Munjebel CR Red 2020 Magnum
Frank 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 DOP (AOP) Etna Rosso/IGP 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. The magnum format, by allowing this wine to blossom, helps it express itself.
Vinification
Grown biodynamically, the Nerello Mascalese grapes of Munjebel CR are destemmed and lightly crushed. Starting from a vat, fermentation on 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 accompany meats with character. A rack of black pork from Bigorre, or a rib of Wagyu or Angus beef, that's the perfect pairing.
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 "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...
Magma Rouge 2020 Magnum
Frank Cornelissen
Magma is Frank Cornelissen's classic red grand cru. Produced organically (Eurofeuille label) and biodynamically, and classified as DOP (AOP) Sicilia-IGP Terre Siciliane Nerello Mascalese, it is a wine for ageing, produced only in great vintages, when phenolic maturity has been reached. It comes from old, ungrafted Nerello Mascalese vines, planted in 1910 on the Barbabecchi contrada, at an altitude of 910 m, renowned for capturing the first rays of the sun in the cool of the morning. The magnum format enhances its depth and gives it even more breadth.
Vinification
This natural, organic, and biodynamic wine is obtained by sixty days of skin maceration of destemmed and lightly crushed grapes. No fining, no addition of sulfites. Light filtration before bottling.
Tasting
Magma restores the remarkable depth of Nerello Mascalese. Rich and elegant, with a dense texture, it has character, personality, and great finesse. More mineral than fruity, it offers notes of secondary fruits (blackberry, prune) and melted tannins. This great wine requires great dishes: we recommend stewed beef or coq au vin. So think about a can of Isabelle Leydier Delavallade or Fermiers du Bord de Sèvre.
Learn more about Frank Cornelissen
A key and universally respected figure in natural, organic and biodynamic wine, the Belgian Frank Cornelissen, a winemaker conquered by Sicily, is a classic. This man of constant questioning lives in human and cosmic resonance with his terroir: he has demonstrated that the powerful minerality of a great volcanic soil could be highlighted by the naturalness of his wines.
An ideal terroir for plot-by-plot vinification
In Passopisciaro, Sicily, in the north of the Etna valley, the 19 plots cover 24 hectares of basalt soils spread over numerous localities (contrade) between 600 and 900 meters above sea level on the side of the volcano. It is, says Frank Cornelissen, the "Night Coast of Sicily". Frank Cornelissen's contrade are all cultivated biodynamically and vinified separately: he decides on the blends based on the quality of each.
The nobility of Nerello Mascalese
Nerello Mascalese is the dominant variety and alone makes up the greatest vintages. This traditional red grape variety from the northern Etna valley produces hypermineral wines due to its long growing cycle. Other grape varieties in the azienda: Nerello Capuccio, Minella Bianco, Minella Nera, Alicante Bouschet, Malvasia, Catarratto, Moscadella, Grecanico Dorato, Carricante…
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 MC Macabeu Sparkling White 2019
Partida Creus
Warning, this is a rarity, so enjoy it: 2019 is apparently the only vintage of this sparkling wine, presented here in magnum. A veritable explosion of stone fruit (peach, apricot) and floral notes, with a magnificent texture, MC Macabeu is both a curiosity and a delectable and entirely serious wine: it comes from an old plot of Macabeu vines—well-known in Languedoc, Catalonia, and northeastern Spain—returned to a wild state and virtually abandoned before being reclaimed by Massimo and Antonella. The vines grow as vines, at an elevated position, with a limited production of small bunches. It’s a unique, concentrated, and fruity wine that grabs your soul and is a must-try. MC Macabeu, macerated on the skins for ten days, is a wine full of personality; it doesn’t mince its words.
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Partida Creus is an important estate, both in terms of winemaking and history – we’re talking about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
SP Ancestral Sparkling White 2021
Partida Creus
This 100% Subirat Parent sparkling Catalan wine, classified as Vino de Mesa (table wine), has a pale and elegant color. On the nose, it is fresh and aromatic with notes of ripe white fruits, melon, and wildflowers. Agile and lively on the palate, fresh and straightforward, lemony and slightly saline, it offers a crisp texture that perfectly suits its effervescence. Subirat Parent, one of the oldest Catalan grape varieties and a close relative of Malvasia, remains rare even in its country of origin. The clay-limestone soil enhances its freshness and integrity. This wine is produced by direct pressing followed by alcoholic fermentation between 15 and 18°C in stainless steel vats with indigenous yeasts. This alcoholic fermentation ends in bottles where the wine rests for ten months on its fine lees before being marketed. Produced and vinified without sulfites or any other additives.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and soon they abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they found a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties, which they passionately revived to save these varieties – and their wines – from oblivion. For them, it's not just a matter of heritage rescue, no: it's a matter of taste and nature. Natural wines, which they will continue to make from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, bobal, cartoixà vermell or xarel·lo: it is a true conservatory of native Catalan grape varieties that Partida Creus cares for. Moscatel, Grenache, Merlot, and Cabernet (among others) are also grown here. Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with winemakers striving to best convey the signature of the soil and the grape variety: single-varietal wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the cuvée. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
VY Ancestral Sparkling White 2015
Partida Creus
Finely sparkling, lively and fresh, creamy and full-bodied on the palate, this is a superb natural sparkling wine made from Vinyater (a traditional Catalan grape variety) that should be enjoyed, especially now that this magnum has aged a little and gained depth, having had time to develop the full richness of its fresh notes – white flowers, almonds, white fruits – and its magnificent length. This festive vintage, classified as a Vino de Mesa (table wine), will shine as an aperitif, for any celebration, and at the table with seafood, grilled white meats, sweetbreads, or a beautiful vol-au-vent financier. The vinyater harvest is manual; alcoholic fermentation takes place on the skins and with indigenous yeasts in stainless steel vats. The wine completes its fermentation for ten months in bottles on fine lees.
Find out more
Partida Creus is an important estate, both from a winemaking and historical perspective – we are talking here about the history of the vine in Catalonia. Massimo Marchiori and Antonella Gerosa, originally from Piedmont – and even from the Langhe region, where wine is well-known – first pursued careers as architects in Barcelona. But the wine bug bit them, and they soon abandoned the big city and its sophistication for the vineyards of southern Catalonia, in Bonastre in Baix-Penedés. There they find a quantity of abandoned vineyards planted with a dizzying diversity of traditional Catalan grape varieties that they passionately revive to save these varieties – and their wines – from oblivion. For them, it is not just a matter of heritage rescue, no: it is a matter of taste and nature. Of natural wines, which they will never stop making from now on on these sandy, poor, clay-limestone or clay-gravel soils, poor and poorly irrigated, where the vines suffer to give their best juice. Massimo and Antonella practice organic, biodynamic viticulture, entirely manual and natural in order to give new life to these wines. Vinyater, sumoll, garrut, monastrell, ull de perdiu, ull de llebre, sumoll, queixal de llop, cariñena, trepat, subirat parent, maccabeu, parellada, pansé, vinel·lo, bobal, cartoixà vermell or xarel·lo: Partida Creus is a veritable conservatory of native Catalan grape varieties. It also grows moscatel, grenache, merlot and cabernet (among others). Few wineries can boast growing so many different grape varieties. The wines reflect this diversity, with the winemakers striving to best convey the signature of the soil and the grape variety: single-variety wines are common among them, alongside extensive blends, all in the styles dear to Catalonia: still wine, "ancestral" sparkling wine, and even vermouth. The bottles themselves are works of art: bare glass, simply marked with two large stenciled initials that denote the vintage. The wines, fresh, vibrant, lush but always straightforward and impeccably juicy and fruity, breathe life. The arrival of a Partida Creus at the table always elicits cries of satisfaction.
