# Magma Rosso Contrada Barbabecchi (2021)

- **Producer:** Azienda Agricola Frank Cornelissen
- **Colour:** red
- **Type:** still
- **Grapes:** Nerello Mascalese
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 15.0%
- **Average price:** €485
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, strawberry, orange, rose, violet, black pepper, liquorice, smoke, tar, dried cranberry

## About this wine

Frank Cornelissen founded his estate on Mount Etna's northern slopes in 2001, championing minimal intervention and high-altitude viticulture. Magma is the estate's flagship Grand Vin, sourced entirely from the Contrada Barbabecchi vineyard situated at 910 meters elevation. The site features century-old ungrafted Nerello Mascalese vines planted around 1910. Magma is produced exclusively in exceptional vintage years where the grapes achieve complete phenolic ripeness. The label features hand-rendered Japanese calligraphy by Aki Cornelissen, symbolizing absolute commitment to purity and uncompromising authenticity.

## Interesting facts

- Grapes are sourced from 100+ year old ungrafted bush vines planted at 910 meters elevation on Mount Etna.
- Magma is only produced in exceptional years; in lesser vintages, the vineyard output is completely declassified.
- Aged entirely in neutral epoxy and fiberglass tanks to ensure zero oak influence on the volcanic terroir expression.
- The front label features hand-rendered Japanese calligraphy created by Frank Cornelissen's wife, Aki.

## Food pairing

The combination of high alcohol, crisp acidity, rich fine-grained tannins, and intense volcanic mineral complexity demands full-flavored, fatty, or savory dishes. Rich red meats and game pair exceptionally well, as the food's proteins soften the tannins while the wine's natural acidity cuts through rich textures.

## Wine making process

Grapes are manually harvested in early October, destemmed, and gently crushed. Fermentation is spontaneous using indigenous yeasts initiated via a pied-de-cuve, followed by a prolonged skin maceration of approximately 50 days in neutral vats. To avoid wood tannins or oak influence, the wine ages for 18 months in neutral epoxy resin and fiberglass tanks, followed by an additional 18 months of bottle maturation prior to release. The wine is bottled unfined and lightly filtered with minimal added sulfur.