Cornelissen's first white wine started out as an orange wine, fermented with the skins for an extended period. It had a great tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. The technique was updated in 2015 to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging for an extended period in the coldest part of the cellar before bottling.
The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.
