In 2001, winemaker Frank Cornelissen bought a vineyard in Sicily, nestled high upon the slopes of Mount Etna, an active volcano. The Belgian transplant had previously worked as a wine broker who, after tasting countless vintages, became convinced that wine, as he puts it, “should show its territory more than the hand of its producer.” After tasting locally produced wine during a visit to Italy, Cornelissen decided to try making his own, with grapes grown in Etna’s distinctive soil, a result of constant changes in seasons and the volcano’s regular outbursts. He has since become an influential voice in a small group of winemakers who are proving that Etna, long ignored by the world of fine wines, can be a source of singular drinks.