Frank Cornelissen is an ethereal name within the natural wine world, having produced some of the highest quality wines on Mt. Etna. His vineyards are located in the northern valley of an active volcano where they are farmed very hands off with no added practices other than to just let the grapes grow. This co-ferment rosato is made up of a blend of Moscadello, Nerello Mascalese, Malvasia, and Cattaratto harvested late to make sure all the grapes are perfectly ripe before being hand picked and sorted. Once picked, the grapes are gently pressed into epoxy tanks where they see 10 days of skin contact and ferment using only indigenous yeasts before fully undergoing secondary malolactic fermentation to add texture, body, and complexity. This results in a light-medium bodied wine with  pale ruby hue with wild aromas of red berry and sea air that open to flavors of cranberry, strawberry, rose, smoke, and saline minerality with bright, refreshing acidity. Pairs deliciously with blue cheese stuffed morels or honey-garlic glazed pork tenderloin.