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

Rispondi

Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:

Logo WordPress.com

Stai commentando usando il tuo account WordPress.com. Chiudi sessione / Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione / Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione / Modifica )

Google+ photo

Stai commentando usando il tuo account Google+. Chiudi sessione / Modifica )

Connessione a %s...