Frank Cornelissen
Susucaru Bianco 2024
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 40% Catarratto Extra Lucido, 30% Carricante, 30% Grecanico Dorato |
| Aging | In vasche di vetroresina per circa 10 mesi; chiarifica: nessuna; filtrazione all’imbottigliamento con cartucce in polipropilene da 1 micron. |
- Grape varieties: Composition 40% Catarratto, 30% Carricante, 30% Grecanico Dorato
- Origin: Grapes sourced from Alcamo and the slopes of Etna, vines over 30 years old
- Fermentation: Pied-de-cuve with indigenous yeasts and 3 hours of skin maceration
- Ageing: Around 10 months in fibreglass tanks, unfiltered
- Taste: Light, fresh and savoury white, with character and easy drinkability
Description
What kind of wine is it
Susucaru Bianco by Frank Cornelissen is a still white wine that authentically expresses the character of the Terre Siciliane region. This blend harmonises the Catarratto, Carricante and Grecanico Dorato grape varieties. On the palate, it stands out for its lively style and great character, enhanced by a pronounced savouriness that makes it both smooth and satisfying to drink. The result is a glass that precisely balances freshness and structure.
Where does it come from
The grapes grow in two distinct areas of Sicily, creating a unique expressive synergy. The Catarratto comes from Alcamo, a historic and renowned area for the island’s finest white wines, while the Carricante and Grecanico Dorato are cultivated on the slopes of Etna. This diverse origin enhances the Terre Siciliane designation, combining the character of the hills with the influence of the mountain. The over thirty-year-old vines draw deep nourishment from the soil, producing balanced fruit rich in nuance.
How is it produced
Vinification begins with destemming and gentle pressing of the bunches. Fermentation is started with a pied-de-cuve using only indigenous yeasts, with a brief skin maceration of about three hours to extract aromas and complexity. The wine then matures in fibreglass tanks for around ten months. No fining is carried out and only a gentle filtration at bottling is performed, in order to preserve the wine’s expressive purity.
History and Curiosities
It all began in 2021 with the Patos® project for Sondre Lerche, thanks to our friend and Norwegian importer Jørgen Ljøstadt. The aim was to create a wine with a good quality-price ratio, traditionally produced and based mainly on Catarratto grapes from the renowned Alcamo area.
Tasting notes
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- 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 Bianco 2024 |
|---|---|
| Type | White organic still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 40% Catarratto Extra Lucido, 30% Carricante, 30% Grecanico Dorato |
| Country | Italy |
| Region | Sicily |
| Vendor | Frank Cornelissen |
| Story | History and Curiosities It all began in 2021 with the Patos® project for Sondre Lerche, thanks to our friend and Norwegian importer Jørgen Ljøstadt. The aim was to create a wine with a good quality-price ratio, traditionally produced and based mainly on Catarratto grapes from the renowned Alcamo area. |
| Origin | Alcamo and Etna, Sicily, Italy |
| Production technique | Destemming and gentle pressing; fermentation started with pied-de-cuve using indigenous yeasts with brief maceration on the skins (about 3 hours); maturation in fibreglass tanks; no fining; filtration at bottling with 1-micron polypropylene cartridges |
| Wine making | Destemming and gentle pressing of the grapes; fermentation started with pied-de-cuve using only indigenous yeasts, with skin contact for about 3 hours; maturation in fibreglass tanks for about 10 months; clarification: none; filtration at bottling with 1-micron polypropylene cartridges. |
| Aging | In vasche di vetroresina per circa 10 mesi; chiarifica: nessuna; filtrazione all’imbottigliamento con cartucce in polipropilene da 1 micron. |
| Year production | 15000 bottles |
| Allergens | Contains sulphites |