Frank Cornelissen makes some of the most talked-about wines on Mount Etna: Nerello Mascalese and Carricante from high, volcanic vineyards on the north side of the mountain, made with as little intervention as he can manage. Here you'll find his MunJebel contrada reds and whites, the flagship Magma and the easygoing Susucaru.
Frank Cornelissen: a Belgian who bet on Etna's north slope
Cornelissen was born in Belgium and worked in the wine trade before moving to Sicily, and his first vintage on Etna was 2001. He settled in Solicchiata, in the comune of Castiglione di Sicilia, when the north slope was still largely overlooked. The estate now works around 24 hectares, olive groves and fruit trees included, in small parcels between roughly 600 and 1,000 metres, many of them old bush-trained alberello vines in black volcanic sand.
His idea from the start was that the mountain should speak louder than the cellar. There's no wood at all: the wines ferment and age in neutral tubs, epoxy-lined tanks and terracotta vessels buried in the ground. In the early years that meant no added sulphur. He now uses small doses where he judges a wine needs it.
MunJebel: single contrada Nerello Mascalese from Etna
MunJebel is the heart of the range. The name echoes Mongibello, the old local name for Etna, which joins the Latin and Arabic words for mountain. The reds are pure Nerello Mascalese, bottled by contrada, the historic vineyard districts of Etna, so you can taste one site against another.
The letters on the label tell you where the grapes grew. CR is Contrada Campo Re, MC is Monte Colla and FM is Feudo di Mezzo, while CS and PA are further single sites. VA, for Vigne Alte, brings together the highest vineyards. All share pale ruby colour, red cherry and wild strawberry, a smoky, ashy edge and fine but firm tannins. Some sites give more perfume and lift, others more depth and grip, which makes a side-by-side tasting a pleasure.
MunJebel Bianco is the white counterpart, built mainly on Carricante with Grecanico Dorato and, in the Vigne Alte version, a little Catarratto. Expect citrus, salty minerality and tense acidity.
Magma and Susucaru: the top and the start of the Cornelissen range
Magma is the flagship and one of the rarest bottles from Etna. It comes from a single plot of very old Nerello Mascalese vines in Contrada Barbabecchi, and only a tiny quantity is made each year. It's denser and more layered than MunJebel, with dark cherry, iron, herbs and a long mineral finish.
Susucaru sits at the other end: a field blend led by Nerello Mascalese with other local red and white grapes, picked and fermented together. The result is a light, juicy red you can serve slightly cool, and the easiest way into the Cornelissen style.
How to serve and store Frank Cornelissen wines
Serve the reds at 14 to 16°C and give MunJebel and Magma some air, ideally an hour in a decanter. With little or no added sulphur, the bottles want a cool, dark place at a steady temperature. They suit mushrooms, lamb, tuna and aged cheese. Explore more on our Sicilian wine page, try the island's other great red grape in our Nero d'Avola collection, or browse Italian wine and our full red wine range.
FAQ about Frank Cornelissen
Is Frank Cornelissen a natural wine producer?
Yes, he's one of the best-known names in natural wine. He uses no wood in the cellar and keeps additions to a minimum, with only small doses of sulphur where a wine needs it.
What grape is used in MunJebel Rosso and Magma?
Both are 100% Nerello Mascalese, Etna's signature red grape. Susucaru is a blend, and MunJebel Bianco is based on Carricante.
Where on Etna are the vineyards?
On the north slope around Solicchiata, between roughly 600 and 1,000 metres, in contrade such as Barbabecchi, Campo Re, Monte Colla and Feudo di Mezzo.
How long can Frank Cornelissen wines age?
Susucaru is made for drinking young. MunJebel reds develop nicely over five to ten years and Magma can go longer.