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The first bottlings of our Munjebel rosso classico were blends of 2 vintages which I have always liked as it gives a good idea of a larger area instead of a vintage wine. When I stopped blending vintages as of the 2012 vintage to search for more precision, I kind of missed the evolved “old-school” style of the first wines I produced and so I decided in 2016 to produce a similar style wine again, applying the “perpetual” method of great solera wines. 

Region: Etna, Northern valley
Vineyard(s): northern valley
Elevation: 600m.-800m. asl
Varietal: Nerello Mascalese 100%
Average age of vines: 60+ years
Vinification: Destemming and light crushing of the grapes
Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 50 days
Aging: One neutral epoxy tank of 7.000 liters for several years depending on the edition and an additional 6 months in bottle
Fining: No
Filtering: Before bottling with PP cartridges of 5 micron
Sulphur: values can vary from 25 to 50 mg/l., added or not, depending on the quality of grapes and stability of the wine.
Annual production: approx. 2.500 bottles
Denomination: Vino Rosso

-Frank Cornelissen

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