Frank Cornelissen
Susucaru Rosso 2025
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 85% Nerello Mascalese, Alicante Bouschet, Minnella Bianca, Nerello Cappuccio, Uva Francesa |
| Aging | Ageing in neutral fibreglass tanks from 2,500 to 7,000 litres. |
- Type: Organic red wine IGT Terre Siciliane from Northern Etna
- Grapes: 85% Nerello Mascalese, Nerello Cappuccio, Minnella, Alicante and Uva Francese
- Vinification: Spontaneous fermentation with indigenous yeasts and 30 days of maceration
- Maturation: Ageing in fibreglass to preserve fruity notes and minerality
- Taste and Pairings: Fragrant and vibrant profile; ideal with meats, pork and cheeses
Description
Type of wine
Susucaru Rosso Frank Cornelissen is an organic red wine that expresses the authentic soul of the Terre Siciliane. This blend combines Nerello Mascalese, Nerello Cappuccio, Minnella, Alicante Bouschet and Uva Francesa. Spontaneous fermentation with indigenous yeasts provides a fragrant sip. Skin maceration gives it vibrant tension and minerality, making it ideal for red meats, pork and savoury cheeses.
Origin
The vineyards are located on the northern slope of Mount Etna, between the districts of Picciolo, Malpasso, Campo Re, Crasà, Piano Daini and Feudo di Mezzo. The volcanic soil gives this red energy and a sharp minerality. Agricultural management follows principles of environmental sustainability to protect the landscape. This link with the territory ensures a taut drinking experience, with fruit at the fore and a clear taste structure.
Production process
In the cellar, destemming and a light pressing are carried out, with manual punch-downs. Spontaneous fermentation takes place via a pied-de-cuve of indigenous yeasts, with skin maceration for thirty days. Ageing in neutral fibreglass tanks preserves the purity of the grape varieties without imparting external flavours. Before bottling, the wine undergoes careful filtration, ensuring a technical and territorial profile.
History and trivia
Susucaru® Rosso, formerly known as Contadino, embodies the vision of Frank Cornelissen, a pioneer on Mount Etna since 2001. First produced in 2003, this wine reflects a profound respect for the nature of an active volcano, maintaining an artisanal approach over time that enhances a unique bond with the Sicilian territory.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2001
- Hectares: 24
Our farming philosophy is based on our acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. We therefore choose to concentrate on observing and learning the movements of Mother Earth in her various energetic and cosmic passages and prefer to follow her indications as to what to do, instead of deciding and imposing ourselves. Read more
| Name | Frank Cornelissen Susucaru Rosso 2025 |
|---|---|
| Type | Red organic still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 85% Nerello Mascalese, Alicante Bouschet, Minnella Bianca, Nerello Cappuccio, Uva Francesa |
| Country | Italy |
| Region | Sicily |
| Vendor | Frank Cornelissen |
| Story | History and trivia Susucaru® Rosso, formerly known as Contadino, embodies the vision of Frank Cornelissen, a pioneer on Mount Etna since 2001. First produced in 2003, this wine reflects a profound respect for the nature of an active volcano, maintaining an artisanal approach over time that enhances a unique bond with the Sicilian territory. |
| Origin | Northern valley of Mount Etna, eastern Sicily (Picciolo, Malpasso, Campo Re, Crasà, Piano Daini, Feudo di Mezzo) |
| Soil composition | Volcanic soils |
| Fermentation | Approximately 30 days |
| Production technique | Destemming and light crushing, manual punching down and soft pressing; spontaneous fermentation started with a pied-de-cuve using only indigenous yeasts, with maceration on the skins for approximately 30 days; ageing in neutral fibreglass tanks. |
| Wine making | Destemming and light crushing, with manual punch-downs and gentle pressing; spontaneous fermentation initiated with a pied-de-cuve of indigenous yeasts only, with skin maceration for approximately 30 days; ageing in neutral fibreglass tanks. |
| Aging | Ageing in neutral fibreglass tanks from 2,500 to 7,000 litres. |
| Year production | 35000 bottles |
| Allergens | Contains sulphites |