Located in Sicily, Domaine Frank Cornelissen was founded in 2001 and spans around 24 hectares of land between 650 and 980m of altitude, including 2 hectares for growing olive trees (for making olive oil) and buckwheat. The main grape varieties grown here are Nerello Mascalese, Allicante-Bouschet, Minella Nera, Uva Francese, Nerello Capuccio, Minella Bianca and Inzolia for the reds, and Carricante, Grecanico Dorato and Coda di Volpe for the whites. Ideally situated, this domain is very natural in its methods. The use of additives is avoided apart from sulphur in the more complicated vintages. Yields are limited and harvesting takes place quite late in order to obtain optimal maturity in the grapes. Work in the winery is careful, with maturation taking place in terracotta pots. These wines express their terroir and strong personality wonderfully.

This rosé is a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, and it is made using the same vinification techniques as the other wines. The grapes are destemmed then fermented using only indigenous yeasts. Contact with the grape skins accentuates the terroir’s identity, and the malolactic fermentation is carried out in the search of density and fluidity. The wine is matured in epoxy vats of between 2,500 and 7,000 litres, containers chosen for their neutrality. The wines are lightly filtered. No additives are used during vinification apart from the occasional small dose of sulphur when the wine needs to be stabilised. When this is the case, around 5-30 mg of sulphur per litre is added (so we’re talking about a natural wine here). This rosé has a deep and intense colour, giving off tart notes of red fruit, citrus and white flowers. On the palate, it has density, richness and power. It finishes on a salty note that’s long, fresh and mouthwatering. Somewhere between a rosé and a light red, this refreshing wine is particularly enjoyable in the summer alongside seasonal dishes.