PERPETUUM

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. The first edition will be a blend of 2015, 2016, 2017 and 2019. We will be bottling 25% of this first edition in 2021 and adding the selected wine of the 2020 vintage to fill up the tank again. Perpetuum is born!

Frank Cornelissen

Frank Cornelissen is the owner of 19 hectares of vines rather high up on Mount Etna. Uniquely, he has been involved in wine his entire life. As the son of a wine broker in Belgium, he had the opportunity to be immersed in wine on a professional level from a very young age. Frank went on to produce his first wine in 2001 when he started with only 0.40 hectares of vines.

Frank is obsessive over details in an effort to make wines that truly express terroir with perspective. He is a meticulous vineyard worker and keeps an extremely clean and organized cellar. The evolution in his wines is intriguing as well. Earlier vintages were linear, angular, precise, and full of minerality. He has often said that in the early days his goal was to create liquid stone. His wines have softened with time now striking balance between fruit and dynamic minerality.
While there are many important details in his winemaking method, the key is in the vineyards. Frank is not Sicilian, so choosing Mount Etna was deliberate. The main reason to choose the North Valley of Etna was for it’s incredible and unique diversity of volcanic soils that have an immutable voice. This in tandem with Etna’s primary varietal Nerello Mascalese, he believed he could make wines of great complexity and distinction. He has described Nerello Mascalese to be somewhere between Pinot Noir and Nebbiolo. Frank’s best wines have the dry and sharp tannins you find in great Nebbiolo, but with the lusher fruits of Pinot Noir.

Frank works without the use of herbicides, pesticides, or any other chemicals. He occasionally uses biodynamic treatments, but not in the ways outlined by biodynamic calendars as he feels his vineyards have their own unique schedule!

A few words by Frank himself…

“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. Consequently, this has taken us to avoid all possible interventions on the land we cultivate, including any treatments, whether chemical, organic, or biodynamic, as these are all a mere reflection of the inability of man to accept nature as she is and will be. The divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.”

In the winery, his work follows the same philosophy of using what nature provides him. There are no industrial yeasts, sulfites, or anything else added to the wines. All of the wines are fermented in small, neutral tanks and no wood is used in the cellar in order for all the wines to express their specific territory to the full extent. Frank uses neutral epoxy tanks and amphoras because he likes the round shape which allows the wines to be nourished with the fine lees moving freely during the aging process.

- Zev Rovine Selections