Frank Cornelissen

Frank Cornelissen, a Belgian-born wine importer, moved to Sicily in 2000 and founded his estate on the northern slopes of Mount Etna in 2001. At the time, Etna was virtually unknown as a fine wine region, and Cornelissen arrived with a singular mission: to produce wines of absolute terroir transparency with no added sulfur dioxide and minimal intervention in both the vineyard and cellar. The estate sits in the northern valley of Etna, considered the premier single-vineyard wine area on the mountain, with vineyards spanning 600 to 1000 meters in elevation across volcanic soils.

• Founded 2001, before Etna's international reputation was established
• Located on Etna's northern slopes, widely regarded as the mountain's top growing zone
• Elevation range of 600 to 1000 meters provides a temperate Mediterranean climate with volcanic influence
• Belgian founder brought an outsider's uncompromising vision to traditional Sicilian viticulture

The estate covers 24 hectares across 18 individual parcels, split between 13 hectares of traditional alberello (bush-trained) vines and 9 hectares planted in a modern row system. All vines are ungrafted and own-rooted, a rarity made possible by the volcanic soils that historically resisted phylloxera. Farming is certified organic with minimal interventions. Yields are deliberately tiny at 300 to 600 grams per vine. Harvest is done entirely by hand, with multiple passes through the vineyard to pick grapes at optimal ripeness. The estate grows an unusually wide range of varieties, including Nerello Mascalese, Nerello Cappuccio, Alicante Bouschet, Minella, Carricante, Catarratto, and several others.

• 13 hectares of traditional alberello bush vines and 9 hectares in modern row planting
• Ungrafted, own-rooted vines on volcanic soils resistant to phylloxera
• Certified organic farming with yields of only 300 to 600 grams per vine
• 12 grape varieties grown across the 18 parcels, including rare indigenous cultivars

Cornelissen's winemaking is defined by absolute non-intervention. No sulfur dioxide is added at any stage, from harvest through bottling, a practice maintained since the estate's founding. Fermentation takes place in neutral epoxy tanks and buried terracotta amphora, both chosen to preserve fruit integrity without imparting flavor. The approach prioritizes volcanic minerality and raw terroir expression above all else, resulting in wines that read as direct translations of their individual vineyard parcels.

• Zero added sulfur dioxide since the estate's founding in 2001
• Fermented in neutral epoxy tanks and buried terracotta amphora
• No additives or fining; wines express volcanic terroir without winemaking intervention
• Each parcel is treated as a distinct terroir unit to maximize site expression

The estate's most celebrated wine is Magma Rosso, sourced from a single plot in Contrada Barbabecchi where vines were first planted in 1910. Production is limited to just 1500 bottles per vintage. The entry-level range, led by Susucaru, is produced as a field blend drawing on the estate's diverse variety of grapes. These wines offer the same volcanic character and zero-sulfur philosophy at a more accessible price point, and have introduced Cornelissen's approach to a much broader international audience.

• Magma Rosso sourced from 1910-planted vines in Contrada Barbabecchi, only 1500 bottles per vintage
• Susucaru is the entry-level field blend, drawing on multiple varieties across the estate
• All wines share the same zero-sulfur, minimal-intervention production philosophy
• Wines are classified as Terre Siciliane IGT

The Cornelissen portfolio is built as three tiers that escalate in site-specificity rather than in oak treatment or extended aging. Susucaru, the entry field blend produced in both red and white, draws on multiple varieties across the estate to deliver volcanic character at an accessible price. The MunJebel range occupies the middle tier with single-contrada Nerello Mascalese reds and a Carricante-led MunJebel Bianco that mirrors the same logic for whites. Magma Rosso sits at the apex, drawn from a single 1910-planted plot in Contrada Barbabecchi and produced in roughly 1500 bottles per vintage. Across all three tiers, the zero-sulfur discipline produces wines that read each growing season distinctly, with vintage variation treated as a feature rather than a flaw.

• Susucaru Rosso and Bianco anchor the entry tier as field blends from across the estate's variety mix
• MunJebel range features single-contrada Nerello Mascalese reds and a Carricante-led MunJebel Bianco
• Magma Rosso flagship: 1910-planted vines in Contrada Barbabecchi, roughly 1500 bottles per vintage
• Vintage variation is integral to the project; the no-intervention discipline preserves seasonal character rather than smoothing it