The Evolution of a Natural Winemaker (The New York Times)

When a writer comes calling, most winemakers would consider it in their best interest to offer their proudest efforts for sampling. But Frank Cornelissen has never been like most winemakers.

Instead Mr. Cornelissen, who has a reputation as the most unyielding of natural winemakers, thinks it’s more instructive to taste his failures. This explains how we came to drink his 2006 Magma Rosso, made from old nerello mascalese vines grown organically in the foothills of Mount Etna, as we sat in a restaurant in June outside this small town on the north face of Etna.

Source: The Evolution of a Natural Winemaker – The New York Times