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.

Like all of Frank Cornelissen’s single vineyard cuvées, PA is named after the plot of land where the grapes are grown, which in this instance is Porcaria, located at an altitude of 640 metres on Etna’s northern valley. Here, the more than 60-year-old Nerello Mascalese are pruned in the alberello shape, a traditional goblet shape used for Etna’s vines which allows them to benefit from the northern exposure. Harvested by hand, the grapes are destemmed and slightly pressed then left to macerate for a about fifty days. Fermentation is started by natural yeast, following which, the wine is aged for eighteen months in resin vats before it continues to mature for eighteen months in the bottle. The Nerello Mascalese develops floral tones with a charming nose full of lilacs and violets which are accompanied by cherry and blackberry aromas with a touch of spice. On the palate, this powerful wine is perfectly balanced by its acidic undertones, which bring a freshness to it, and is structured by very fine tannins. A very pretty wine.