Estate: Pioneering Belgian winemaker Frank Cornelissen is renowned for his strict adherence to extremely minimal intervention, natural winemaking methods. The 24 hectare estate is located on the north slope of Mount Etna in Sicily. The 13 hectares of old vine vineyards have an elevation range from 1900 to 3200 feet above sea level. Cornelissen’s goal for the land “is to evolve towards a self-sustainable agricultural reality based on the trilogy of Mediterranean farming (cereals, olive oil and wine) without exploiting Mother Earth, to produce whilst also returning, evolving towards equilibrium of the land, which will take time”.
Philosophy: “Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We therefore choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves.”
Winemaking: Fermentation begins with a pied-de-cuve* using only indigenous yeasts and skin contact for about 10 days, aged in 2500 liters to 7000 liter neutral epoxy tanks. Frank states: “skincontact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red”.
Tasting Notes: Ruby coral in colour, with aromas of mandarin orange, red apple, strawberry, cinnamon, clove, smoky earth and a trace of licorice. Red currant, pomegranate, wild raspberry, red apple, hibiscus along with a shake of black pepper and a wisp of smoke are glossed by bright acidity. Tangy red fruit and vein of tarry earth linger between each sip. Agile and lively, lighter and more delicate than previous vintages.
Blend of Malvasia, Moscadella, Cattaratto, Nerello Mascalese
Terre Siciliane Rosato IGP
Produced & Bottled by Azienda Agricola Frank Cornelissen
*A small amount of grapes are collected a few days before harvest, these grapes are pressed and fermentation begins. This is then added to the main harvest grapes. This ancient winemaking technique is a sort of control or stabilization for natural yeast fermentation, preventing undesirable strains of yeast ensuring purity of aroma and flavour, without the addition of any chemicals.