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One of Sicily's most prized cuvées. More info
Located in the north of the Etna valley, the vines used to make this cuvée grow at 800 metres of altitude in volcanic, basalt soil that allows for ideal drainage. In the spirit of polyculture, a method we find quite often in Italy, the vines are grown alongside olive and almond trees. The domain’s 24 hectares are mainly used to grow the local Nerello Macalese variety that makes up this cuvée. These 100-year-old vines are ungrafted and grown organically – no mean feat! The yields are very low and the manual harvest is carried out quite late in the season to ensure optimal maturity. The pied de cuve method is used for fermentation, allowing for the use of indigenous yeasts while retaining some control over the process. The wine is matured in neutral, steel containers so as not to alter its aromas. This cuvée has a very clear appearance that gives off an air of finesse found immediately on the nose, fresh and persistent. It has notes of red fruits and spices. It is striking on the palate with supple tannins that blend perfectly with the freshness of the wine. An exceptional wine of which there are unfortunately just 15,000. In terms of ageing, you can easily expect over ten years.
Terre Siciliane IGT Magma Frank Cornelissen serve at a temperature of 16°C. It will pair perfectly with the following dishes: Blancs de poulet marinés au citron, Carré d'agneau rôti, Confit de canard accompagné de sa poêlée de cèpes.
Located in the north of the Etna valley, the vines used to make this cuvée grow at 800 metres of altitude in volcanic, basalt soil that allows for ideal drainage. In the spirit of polyculture, a method we find quite often in Italy, the vines are grown alongside olive and almond trees. The domain’s 24 hectares are mainly used to grow the local Nerello Macalese variety that makes up this cuvée. These 100-year-old vines are ungrafted and grown organically – no mean feat! The yields are very low and the manual harvest is carried out quite late in the season to ensure optimal maturity. The pied de cuve method is used for fermentation, allowing for the use of indigenous yeasts while retaining some control over the process. The wine is matured in neutral, steel containers so as not to alter its aromas. This cuvée has a very clear appearance that gives off an air of finesse found immediately on the nose, fresh and persistent. It has notes of red fruits and spices. It is striking on the palate with supple tannins that blend perfectly with the freshness of the wine. An exceptional wine of which there are unfortunately just 15,000. In terms of ageing, you can easily expect over ten years.
Located in Sicily, Domaine Frank Cornelissen was founded in 2001 and spans around 24 hectares of land between 650 and 980m of altitude, including 2 hectares for growing olive trees (for making olive oil) and buckwheat. The main grape varieties grown here are Nerello Mascalese, Allicante-Bouschet, Minella Nera, Uva Francese, Nerello Capuccio, Minella Bianca and Inzolia for the reds, and Carricante, Grecanico Dorato and Coda di Volpe for the whites. Ideally situated, this domain is very natural in its methods. The use of additives is avoided apart from sulphur in the more complicated vintages. Yields are limited and harvesting takes place quite late in order to obtain optimal maturity in the grapes. Work in the winery is careful, with maturation taking place in terracotta pots. These wines express their terroir and strong personality wonderfully.
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