2019 | Azienda Agricola Frank Cornelissen | Munjebel Bianco

The juice is fermented with the skins using indigenous yeasts and is bottled unfined with minimal sulphur and filtration. Driven by aromas and flavours of pithy citrus and crushed minerals, this is a textural and beautifully complex white wine to enjoy alongside fresh seafood platters.

Producer Information

Azienda Agricola Frank Cornelissen is a Sicilian wine producer in the Etna region. It is widely known for its strict adherence to minimal-intervention winemaking practices. The estate makes wines from local varieties, chiefly Nerello Mascalese, but does not produce under the Etna DOC. Instead it prefers to use the Terre Siciliane IGT designation. Winemaker and founder Frank Cornelissen is a Belgian native. He moved to Sicily in 2000 and established the estate the following year, experimenting with natural winemaking from the beginning.13 hectares are planted with free-standing bush vines (known here as alberello); 9 hectares are planted in rows in the modern style. Old vines are planted on their own roots, and new vines are cuttings from thse which again are ungrafted. There are also some olive groves and orchards; fruit trees are planted among the vines to mitigate monoculture and support bees. Cornelissen is most notable for not adding any sulphur dioxide (SO2) to its wines whatsoever. While small amounts naturally occur during fermentation, most commercial wines have extra SO2 added to preserve them from premature oxidation or refermentation. Many natural wine producers will add a small amount, but Cornelissen has never had a practice of adding SO2, and as such, early vintages had a reputation for instability.

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