Frank Cornelissen works on jewel-like mini plots on the cool northern slope of Mount Etna
The unique terroir at the "Montagna", as the volcano is called by the locals, has become a field of oenological experimentation for Frank Cornelissen for two decades now. Frank's philosophy of agriculture is based on the fact that man will never be able to understand all the complexity and interactions of nature and the cosmos. Because of this, he decided to renounce all treatments such as chemical, organic, traditional or even biodynamic.