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Frank is one of the maddest men of the natural wine movement, growing grapes on the slopes of Sicily's Mt. Etna and making wine with as little intervention as possible. What does that mean? Well, it starts with indigenous yeasts, open fermentation in neutral vessels and a refusal to introduce sulfur, let alone chemicals, enzymes, or any kind of additive. What it means in the bottle is a wine with truly unique personality, vibrant fruit and a range of flavors that will remind you that wine is a product of nature.