In the glass
Aroma: black cherry, volcanic smoke, incense, dried rose
Palate: dark cherry, graphite, volcanic stone, truffle
Magma is a small-allocation natural wine: pure Nerello Mascalese from ungrafted pre-phylloxera vines above 1,000 metres, no sulphur added, aged in amphora. Production runs around 2,000 bottles per vintage.
What it pairs with
-
Served alone as meditation wine
The extraordinary complexity and length of Magma rewards contemplative solo drinking. -
White truffle pasta
The wine's volcanic earthiness and incense complexity create a transcendent dialogue with truffle. -
Aged Comté at 36 months
The wine's mineral depth and long finish need the crystalline complexity of extreme aged cheese.
How to serve Frank Cornelissen Magma
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Served alone as meditation wine, White truffle pasta, Aged Comté at 36 months. Match the wine's structure to the dish's fat and salt.
History
Belgian wine merchant Frank Cornelissen came to Etna in 2001 to make natural wine from high-altitude Etna terroir. Magma, from ungrafted Nerello Mascalese vines above 1,000 metres in the Solicchiata zone, is fermented without sulphur in amphora. Production is around 2,000 bottles per vintage.
- 2001 — Frank Cornelissen arrives on Etna and plants the philosophy for Magma
- 2006 — Magma achieves cult status in natural wine circles; demand far exceeds supply
Facts
- Producer
- Frank Cornelissen
- Grapes
- Nerello Mascalese
- Classification
- IGP Terre Siciliane
- Oak
- No oak; aged in amphora and large neutral vessels
- ABV
- 14.0%
- Price
- €200-400 at retail
- Drinking window
- 10-30 from vintage
- First vintage
- 2001
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
Frequently asked about Frank Cornelissen Magma
What does Frank Cornelissen Magma taste like?
On the nose, black cherry, volcanic smoke, incense, dried rose. On the palate, dark cherry, graphite, volcanic stone, truffle. Structurally medium-bodied, firm tannins, high acidity with a extraordinary length, mineral finish. Magma is one of Italy's most sought-after cult wines: pure Nerello Mascalese from ungrafted pre-phylloxera vines above 1,000 metres, no sulphur added, aged in amphora. The wine embodies volcanic terroir at its most extreme and unfiltered.
When should I drink Frank Cornelissen Magma?
Drink 10-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Frank Cornelissen Magma?
Served alone as meditation wine is the canonical pairing. Other strong matches include White truffle pasta and Aged Comté at 36 months. The extraordinary complexity and length of Magma rewards contemplative solo drinking.
What grapes are in Frank Cornelissen Magma?
The blend is Nerello Mascalese. The wine is classified as IGP Terre Siciliane.