VOLCANIC GOODNESS

FRANK CORNELISSEN’S MAGMA

Susucaru might be the most wel wellknown of Frank Cornelissen’s wines, but the Belgian-born winemaker’s top cuvee is Magma. It’s made with fruit from century-old Nerollo Mascalese vines grown at an elevation of 910m near Mount Etna, fermented with indigenous yeast and aged 18 months in natural epoxy tanks. Cornelissen only makes this during the good vintages and produces about 1,500 bottles in those years. These are bottles with tremendous ageing potential — and the best examples of wine coming out of Sicily.