Frank Cornelissen is a winemaker of Belgian origin who lives and works on the north slope of mount Etna where his vineyards are located at altitudes between 550 and 930 meters above sea level.
All Frank Cornelissen’s wines are produced with only their raw material, without any other products added. It is his goal is to produce territorial products of the highest and most precise expression, through concentrated grapes or olives achieved through low yields and without any other products added.
Over the years Frank Cornelissen has become a very well-known figure in the international wine world and his wines can be found in most of the leading restaurants around the world.
COMPOSITION OF THE SOIL
Nerello Mascalese, Carricante, Grecanico, Coda di Volpe, Malvasia, Moscato Nero, Insolia
METHOD AND FILOSOFY APPLIED IN THE VINEYARD
Frank’s farming philosophy is based on the acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. Therefore Frank has chosen to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and to follow her indications as to what to do, instead of deciding and imposing oneself on nature. Consequently this has taken Frank to avoid all possible interventions on the land he cultivates, including any treatments, whether chemical, organic, or biodynamic, as these are all perceived as a mere reflection of the inability of man to accept nature as she is and will be.
METHOD AND FILOSOFY APPLIED DURING THE WINE MAKING PROCESS
Frank avoids the use of any type of additive during the wine-making process or during the bottling. This includes the complete absence of use of SO2. Frank’s wine-making method aims to transform the grapes into wine exclusively following a delicate natural process, with the use of terracotta containers for fermentation. The grape juice is exposed to long maceration which can take up to 7 months depending on the wine and the specifics of the harvest of a particular year.