In his own words, this is Frank's "vision of a traditional, balanced and rich Northern Valley Etna wine." A pure take on perhaps Etna's most famous and widely exported red variety, Nerello Mascalese.

Frank Cornelissen's famous 19-hectare Etna estate sits along the Northern Valley of the volcano.

Vinification: 100% Nerello Mascalese from a combination of vineyard sites (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, Pontale Palino, Rampante, Piano Daini and Crasà). The grapes are hand-harvested from 60+ year-old vines that are grown in the highly-sought after volcanic soils of Etna amidst a maritime climate. They are destemmed and lightly crushed before spontaneous fermentation is kickstarted by native yeasts and pied de cuve, continuing for 60 days in contact with the skins inside of epoxy tanks. The wine is then shortly aged in neutral epoxy tanks and bottled unfined and unfiltered with a 5 micron cartridge addition of SO2 (mg/L range from 5-30).