Frank Cornelissen is a renowned winemaker who has gained international acclaim for his distinctive approach to natural wine production on the slopes of Mount Etna in Sicily, Italy. Originally from Belgium, Cornelissen transitioned from a successful career in wine trading to hands-on winemaking, drawn by the volcanic soils and unique terroir of Etna.
Since founding his estate in 2001, Cornelissen has become known for his minimal intervention philosophy. He eschews the use of chemicals in the vineyard, instead working organically and biodynamically with native grape varieties, predominantly Nerello Mascalese. His vines, many of which are ungrafted and more than a century old, are cultivated at high elevations, benefiting from the volcanic landscape’s mineral-rich soils and dramatic climate shifts.
Cornelissen’s winemaking is characterised by a profound respect for nature and the expression of terroir, but also by a notable adaptability as a winemaker. For many years, he was highly committed to a strict no-additive approach, refusing to use sulphur in his wines. However, as he gained experience and observed issues with stability and bottle variation, Cornelissen reconsidered his stance. He came to accept that using minimal amounts of sulphur at bottling could help preserve the integrity and consistency of his wines, particularly for those shipped internationally. This pragmatic shift highlights Cornelissen’s willingness to evolve his philosophy for the sake of quality, while still maintaining his dedication to minimal intervention. The result is wines of remarkable purity, complexity, and individuality—bottlings like Munjebel and Magma have developed a cult following among enthusiasts of natural wine.
Frank Cornelissen’s work on Etna has helped redefine perceptions of Sicilian wine and set new standards for authenticity, transparency, and environmental stewardship in viticulture.