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Cornelissen Frank Rosso del Contadino 2007

Winemaker's Notes:

At Slurp we are always keen to push the boundaries in our range, especially when it comes to naturally made, exciting and unusual products. But we have to warn you, these wines are intensely volatile, living affairs - nothing is taken out. Frank Cornelissen has always had a passion for wine since he tasted DRC! One day, whilst travelling in Sicily, he tasted a red wine from the Etna, loved it, and decided to buy an old ungrafted vineyard in 2001, which led to the creation of Magma. Cornelissen‘s estate consists of 5.5 hectares on the north slopes of Mount Etna. Of this, 2.5 hectares are ungrafted vines grown in the classic free-standing alberello system. The rest is given over to olive trees, fruit trees and bush. He eschews monocultural practices in order to avoid the classic vine diseases and promotes biodiversity. His latest vineyard was newly replanted with original branches of the pre-phylloxera vines, thus without the grafted genetically engineered rootstock. Rosso del Contadino, a very drinkable red, is made entirely without SO2, partly with stems and partly destemmed, crushed partly with the feet, a field blend of white and red varieties (Carricante, white table grapes, Inzolia, Catarratto, Nerello Mascalese, Alicante, Nerello Cappuccio,...) The fermentation is done in containers of 700-1000 litres, in contact with the integral mass for as long as the alcoholic fermentation (approx. 40 days). Then the wine is pressed before being transferred into terracotta amphorae for approx. 10 months. The Rosso del Contadino is bottled after the "noble lees" are stirred and thus is completely cloudy. The lees are the nutrition of the wine and since this is not a high precision, terroir wine, it needs a bit more of a help to evolve in the bottle. The wine is unfiltered, unfined and bottled without SO2. As a result it is quite volatile, but also fresh, carrying the alcohol surprisingly well.

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3.16 5 0.5
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Member Reviews for Cornelissen Frank Rosso del Contadino

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Snooth User: winescribbler
71518882
3.50 5
06/20/2009

A blend of white and red varieties Carricante, Inzolia, Catarratto, Nerello Mascalese, Alicante,... 100% natural, no added sulphites; non-filtered. With the aroma evolving with every sip it was clear the wine is different (and doesn't hold up well after a day being open). The volcanic soils that give the grape a foothold on the mountainside also supply individuality - a combination of freshness and a Pinot Noir-like lightness that gives sweet rose-hips and darker, mixed fruit jam, gives way to darker, blacker fruit flavours and a tannic structure


Snooth User: WEINWISSER
21221515
4.00 5
07/09/2009

Sorry for this tasting note is in german language. Weisse Flasche. Normacork. Dunkler in der Frucht, auch kühler als Contadino 4, dazu kommen anfangs gewöhnungsbedürftige reduktive Noten, die an altes Pflanzenwasser erinnern, mit zunehmendem Luftkontakt aber zurückgehen, um dunklen Waldbeeren das Bouquet zu überlassen. Dekantieren! Im Gaumen seidig, dicht, feines Tannin, elegant und ausgewogen, anhaltende Fruchtkonzentration, burgundischer Cru-Charakter mit Strahlkraft. Wirkt im Verhältnis zum grossen 2006er Contadino 4 eleganter, elaborierter und weniger extrem. Like powerful 06 better.


Snooth User: drsint
1424482,804
3.00 5
03/04/2010

Three glasses



At Slurp we are always keen to push the boundaries in our range, especially when it comes to naturally made, exciting and unusual products. But we have to warn you, these wines are intensely volatile, living affairs - nothing is taken out. Frank Cornelissen has always had a passion for wine since he tasted DRC! One day, whilst travelling in Sicily, he tasted a red wine from the Etna, loved it, and decided to buy an old ungrafted vineyard in 2001, which led to the creation of Magma. Cornelissen‘s estate consists of 5.5 hectares on the north slopes of Mount Etna. Of this, 2.5 hectares are ungrafted vines grown in the classic free-standing alberello system. The rest is given over to olive trees, fruit trees and bush. He eschews monocultural practices in order to avoid the classic vine diseases and promotes biodiversity. His latest vineyard was newly replanted with original branches of the pre-phylloxera vines, thus without the grafted genetically engineered rootstock. Rosso del Contadino, a very drinkable red, is made entirely without SO2, partly with stems and partly destemmed, crushed partly with the feet, a field blend of white and red varieties (Carricante, white table grapes, Inzolia, Catarratto, Nerello Mascalese, Alicante, Nerello Cappuccio,...) The fermentation is done in containers of 700-1000 litres, in contact with the integral mass for as long as the alcoholic fermentation (approx. 40 days). Then the wine is pressed before being transferred into terracotta amphorae for approx. 10 months. The Rosso del Contadino is bottled after the "noble lees" are stirred and thus is completely cloudy. The lees are the nutrition of the wine and since this is not a high precision, terroir wine, it needs a bit more of a help to evolve in the bottle. The wine is unfiltered, unfined and bottled without SO2. As a result it is quite volatile, but also fresh, carrying the alcohol surprisingly well.

Dietary Information: Organic


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