Munjebel Rosso CR by Frank Cornelissen: Etna’s Nebbiolo Vibes
Cornelissen’s brooding, contemplative cuvée from the Campo Re vineyard, a wild and windswept site tucked into the western edge of Mount Etna’s valley floor, just outside Randazzo. At 735 meters above sea level, this place is no joke—deep volcanic soils and a moody microclimate make ripening a challenge, but oh, the reward.
Crafted from 100% Nerello Mascalese vines that are over 70 years old, many of them ungrafted, this wine is the dark, sultry sibling in the Munjebel family. Think tannic, structured, and powerful, with a Nebbiolo-like intensity—more about quiet depth than flashy fruit.
Fermented with wild yeasts using a “pied-de-cuve” and left on skins for nearly 50 days, this is a wine that takes its time. Then, it chills for 18 months in neutral epoxy tanks, followed by another 18 months in bottle—no fining, no fluff, just pure, raw mountain character.
🍷 Expect: Earthy power, serious tannins, smoky cherry, volcanic spice
🌋 Feels like: A hike through Etna’s shadows, with leather boots and a flask of something epic
🕯️ Best for: Slow dinners, introspective nights, aging gracefully
Munjebel CR isn’t just a wine—it’s a moody love letter to Etna’s rugged edge.
