“Magma” without sulfur

Frank Cornelissen (Frank Cornelissen), a Belgian, who founded the winery on the slopes of mount Etna in Sicily.
His wine – interesting example of ideological winemaking.

And the idea here is the following.

Having spent some time in trade, Frank decided to produce wine in the “extremely natural” style: without any interference in the birth process of wine – either in the vineyard or in the winemaking process or at the stage of bottling.

According to Cornelissen, the Northern slopes of mount Etna – the place where this idea could be implemented.

2.5 hectares of his farm are reserved for ungrafted vines grown in the classic free-standing manner on a so-called system alberello (it. alberello, “Bank”) or gable (FR. gobelet, i.e. “glass”). The remaining 2.5 hectares are given under the olive and fruit trees and various shrubs.

“I try not to bring it all to the monoculture to avoid the usual for such cases,” he says, “therefore, mixed planting vines with trees and other vegetation”.

Top wine farms called “Magma”.

It is made from nerello Mascalese grapes (Nerello Mascalese). Age of the vines – 50-80 years, and they are located on the top portion of the vineyard.

In addition to this wine, produced more white Magma base wine (white MunJebel Bianco and red MunJebel Rosso), and one sparkling red Campagne by the method similar to traditional “old-fashioned method of” the French commune of Limoux.

Nowhere in the production of wines of Azienda Agricola does not use sulfur dioxide, and this is a really outstanding feature (and may be controversial from the point of view of quality management, but definitely outstanding.

• Cm. the article “Harmful if wine with sulfur dioxide?”.

All wine farms are born strictly on your own: no interference. Fermentation and aging – according to ancient traditions in terracotta amphoras, dug into the ground in the cellar (by analogy with the method of Kakheti in Georgia).

Frank seeks to avoid any special techniques peculiar to modern winemaking. But, for example, if in 2001 it is quite possible, then in 2002 was not without a small amount of Bordeaux mixture (widely used traditional fungicide mixture of copper sulfate and lime).

Maceration is long, the pulp is removed before the end of malolactic fermentation.

The use of clay amphorae too striking element of the production. Amfora gives the wine to breathe but does not bring him wood tannins and does not change the color of the wine.

“Angels ‘ share” (evaporation losses), 400-litre amphora is about the same as the loss of 2000-3000 litre tank and 100 litre amphora is comparable in this sense with the traditional barrique (oak barrel of 225 liters).

Prices:

• Magma Rosso Ms. price in the store 7000r. (0,75)
• Munjebel Rosso Ms. price in the store 1800r. (0,75)

“It might surprise you the pricing of my wine and a huge difference between the wine “Magma” and the underlying red “Mongibello” (Munjebel). Allow me to explain. When I figured out the Magma, the price was really high because of the huge costs of its production: the selection and re-enumeration of grapes and berries, selection wort, etc. I realized that after the selection of grapes is always something remains, and I decided to “collect” not so expensive wine, but with the same philosophy – Rosso del Mongibello.

Magma is an expensive top wine, available only to wealthy buyers. But my second Rosso too expensive. And I didn’t want to make wine only for the financially rich people, so raised the price of the wine Magma and lowered her to Rosso, to equalize the balance and pay the costs. In the end I have high quality wine that reflects the character of the territory is available to almost every fan of a wine that is “sponsored” by admirers of Magma. Social pricing if you want.”

Frank Cornelissen

What the taste of wine by Frank Cornelissen?

Jamie Goode (Jamie Goode, the famous Explorer of wine) describes them as “Fantastic. Unusual, but exciting”.

“I think the wine world needs more winemakers like Frank Cornelissen, – pushing the boundaries of representations of the possible. I don’t expect many winemakers will abandon SO2 and other practices of modern winemaking, no. But what Cornelissen demonstrates his Magma will help many people to think about their wines and their capabilities. And this is a definite plus.” /Jamie Goode

It should say that Fazenda Agricola Frank Cornelissen is not the only of its kind. Such approaches are practiced in France and in other countries.

If you are into wine without sulphur dioxide, can study the list of manufacturers compiled, like this organization.