Our Current Offerings from Cornelissen - Solicchiata, Etna - Sicilia, Italy
MunJebel Bianco “4” (from harvest 06/07)
Site: Different contrade from the north slope of Mt. Etna; grown from Alberello (bush trained vines) at between 600 and
1200 meters. From un-grafted, very old vines. Grapes: A field blend of indigenous white varietals; Carricante, Grecanico
Dorato, and Coda di Volpe. Vinification: Fermented and aged according to the ancient traditions in terra-cotta giarre of 400
liters, buried up to their necks in ground volcanic rock. Elevage: Maceration on the skins in giarre from 7 months to 14
months. After basket pressing maturation continues in giarre until several full cosmic cycles have passed. Up to 18 months
before the wine is ready for a gentle, slow, hand bottling. Without the addition of anything! No added SO2. Other: MunJebel is
dialect for “Beautiful Mountain”. These wines have to be tasted to be believed. Many give lip-service to truly natural,
biodynamic wine making practices but few ever actually deliver. Few are committed enough to carryout the painstaking task
of this reality. A complex, singular white wine full of minerality, rich texture and ripe fruit.
MunJebel Rosso “4” (from harvest 2007)
Site: Different contrade from the north slope of Mt. Etna; grown from Alberello (bush trained vines) at between 500 and 600
meters. All ungrafted. Grapes: Made from 100% bush trained (Alberello) Nerello Mascalese. Vinification: Fermented and
aged according to the ancient traditions in terra-cotta giarre of 400 liters, buried up to their necks in ground volcanic rock.
Elevage: Maceration on the skins in giarre from 7 months to 14 months. After basket pressing maturation continues in
giarre until several full cosmic cycles have passed. Up to 18 months before the wine is ready for a gentle, slow, hand bottling.
Without the addition of anything! No added SO2. Other: MunJebel is dialect for “Beautiful Mountain”. These wines have to be
tasted to be believed. Many give lip-service to truly natural, biodynamic wine making practices but few ever actually deliver.
Few are committed enough to carryout the painstaking task of this reality. Munjebel is a pure expression of the once reputed
Etna Rosso DOC. Full of minerality, ripe fruit and the complexity that only a natural wine can exhibit.
Magma “R” (from harvest 2007)
Site: From the pre-phyloxera vineyard at 1,010 meters altitude. Grapes: Made from 100% pre-phylloxera (Alberello) Nerello
Mascalese from extremely old, un-grafted vines grown at over 1,000 meters! Vinification: Fermented and aged according to
the ancient traditions in terra-cotta giarre of 400 liters, buried up to their necks in ground volcanic rock. Elevage: Maceration
on the skins in giarre from 7 months to 14 months. After basket pressing maturation continues in giarre until several full
cosmic cycles have passed. Up to 18 months before the wine is ready for a gentle, slow, hand bottling. Without the addition
of anything! No added SO2. Other: These wines have to be tasted to be believed. Many give lip-service to truly natural,
biodynamic wine making practices but few ever actually deliver. Few are committed enough to carryout the painstaking task
of this reality. Magma is the highest expression of Etnean viticulture. Only produced in the best vintages and from single crus
at well over 3,000 ft, Magma is truly one of the most rare wines on the planet.
Contadino Rosso “6” (from harvest 2008)
Site: Different contrade from the north slope of Mt. Etna; grown from Alberello (bush trained vines) at between 500 and 600
meters. All ungrafted. Grapes: A field blend of mostly Nerello Mascalese but also with white varietals; Carricante, Dorato,
Grecanico. Vinification: Fermented and aged according to the ancient traditions in terra-cotta giarre of 400 liters, buried up
to their necks in ground volcanic rock. Elevage: Maceration on the skins in giarre from 7 months to 14 months. After basket
pressing maturation continues in giarre until several full cosmic cycles have passed. Up to 18 months before the wine is
ready for a gentle, slow, hand bottling. Without the addition of anything! No added SO2. Other: These wines have to be tasted
to be believed. Many give lip-service to truly natural, biodynamic wine making practices but few ever actually deliver. Few are
committed enough to carryout the painstaking task of this reality. The wine is an amazing value for a natural wine. It’s
appearance is that of a very dark rose or a very light Pinot Noir. Amazing aromatics of mineral, soil and berry with a hint of
pine sap.
MunJebel Bianco “4” (from harvest 06/07)
Site: Different contrade from the north slope of Mt. Etna; grown from Alberello (bush trained vines) at between 600 and
1200 meters. From un-grafted, very old vines. Grapes: A field blend of indigenous white varietals; Carricante, Grecanico
Dorato, and Coda di Volpe. Vinification: Fermented and aged according to the ancient traditions in terra-cotta giarre of 400
liters, buried up to their necks in ground volcanic rock. Elevage: Maceration on the skins in giarre from 7 months to 14
months. After basket pressing maturation continues in giarre until several full cosmic cycles have passed. Up to 18 months
before the wine is ready for a gentle, slow, hand bottling. Without the addition of anything! No added SO2. Other: MunJebel is
dialect for “Beautiful Mountain”. These wines have to be tasted to be believed. Many give lip-service to truly natural,
biodynamic wine making practices but few ever actually deliver. Few are committed enough to carryout the painstaking task
of this reality. A complex, singular white wine full of minerality, rich texture and ripe fruit.MunJebel Rosso “4” (from harvest 2007)
Site: Different contrade from the north slope of Mt. Etna; grown from Alberello (bush trained vines) at between 500 and 600
meters. All ungrafted. Grapes: Made from 100% bush trained (Alberello) Nerello Mascalese. Vinification: Fermented and
aged according to the ancient traditions in terra-cotta giarre of 400 liters, buried up to their necks in ground volcanic rock.
Elevage: Maceration on the skins in giarre from 7 months to 14 months. After basket pressing maturation continues in
giarre until several full cosmic cycles have passed. Up to 18 months before the wine is ready for a gentle, slow, hand bottling.
Without the addition of anything! No added SO2. Other: MunJebel is dialect for “Beautiful Mountain”. These wines have to be
tasted to be believed. Many give lip-service to truly natural, biodynamic wine making practices but few ever actually deliver.
Few are committed enough to carryout the painstaking task of this reality. Munjebel is a pure expression of the once reputed
Etna Rosso DOC. Full of minerality, ripe fruit and the complexity that only a natural wine can exhibit.Magma “R” (from harvest 2007)
Site: From the pre-phyloxera vineyard at 1,010 meters altitude. Grapes: Made from 100% pre-phylloxera (Alberello) Nerello
Mascalese from extremely old, un-grafted vines grown at over 1,000 meters! Vinification: Fermented and aged according to
the ancient traditions in terra-cotta giarre of 400 liters, buried up to their necks in ground volcanic rock. Elevage: Maceration
on the skins in giarre from 7 months to 14 months. After basket pressing maturation continues in giarre until several full
cosmic cycles have passed. Up to 18 months before the wine is ready for a gentle, slow, hand bottling. Without the addition
of anything! No added SO2. Other: These wines have to be tasted to be believed. Many give lip-service to truly natural,
biodynamic wine making practices but few ever actually deliver. Few are committed enough to carryout the painstaking task
of this reality. Magma is the highest expression of Etnean viticulture. Only produced in the best vintages and from single crus
at well over 3,000 ft, Magma is truly one of the most rare wines on the planet.Contadino Rosso “6” (from harvest 2008)
Site: Different contrade from the north slope of Mt. Etna; grown from Alberello (bush trained vines) at between 500 and 600
meters. All ungrafted. Grapes: A field blend of mostly Nerello Mascalese but also with white varietals; Carricante, Dorato,
Grecanico. Vinification: Fermented and aged according to the ancient traditions in terra-cotta giarre of 400 liters, buried up
to their necks in ground volcanic rock. Elevage: Maceration on the skins in giarre from 7 months to 14 months. After basket
pressing maturation continues in giarre until several full cosmic cycles have passed. Up to 18 months before the wine is
ready for a gentle, slow, hand bottling. Without the addition of anything! No added SO2. Other: These wines have to be tasted
to be believed. Many give lip-service to truly natural, biodynamic wine making practices but few ever actually deliver. Few are
committed enough to carryout the painstaking task of this reality. The wine is an amazing value for a natural wine. It’s
appearance is that of a very dark rose or a very light Pinot Noir. Amazing aromatics of mineral, soil and berry with a hint of
pine sap.