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Frank Cornelissen is a Belgian born winemaker who owns and runs a winery in Mount Etna, Sicily. There are a lot of parallels between his work and those of the lambic blenders in Belgium. His wines are spontaneously fermented by leaving placing the pressed grape juice (must) outside in plastic containers or in amphora pots that are buried to their necks in volcanic ash.  These wines are 100% natural, with the vines planted on their own roots, no with no chemicals or sulfur added, and throguh the use of using only wild yeasts. As Mr. Cornelissen puts it, "I'm trying to make wines with nothing added - only grapes." <ref name="Cornelissen1"> The Wines of Frank Cornelissen, Tom Cannavan, http://www.wine-pages.com/organise/frank-cornelissen.htm</ref><ref name="Cornelissen2"> Day 22: 2007 Frank Cornelissen Munjebel Bianco 4, Cory Cartwright, http://saignee.wordpress.com/2009/07/12/day-22-2007-frank-cornelissen-munjebel-bianco-4/</ref><ref name="Cornelissen3"> Revisiting the natural wines of Frank Cornelisson from Sicily's Mount Etna, Jamie Goode, http://www.wineanorak.com/frank_cornelissen.htm</ref>