Frank Cornelissen
Susucaru Rosso 2024
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 85% Nerello Mascalese, Alicante Bouschet, Minnella Bianca, Nerello Cappuccio, Uva Francesa |
| Aging | Maturation in neutral fibreglass tanks from 2,500 to 7,000 litres. |
- Wine and origin: Still organic red IGT Terre Siciliane from the northern slopes of Etna
- Grape composition: 85% Nerello Mascalese with Alicante Bouschet, Minnella Bianca and other varieties
- Vinification: Pied-de-cuve and indigenous yeasts; maceration on the skins for about 30 days
- Ageing: In neutral fibreglass tanks to preserve the volcanic character and typicality
- Recommended pairings: Pairs well with flavourful meats, pork and cheese selections
Description
What kind of wine is it
Susucaru Rosso is a organic Sicilian red wine crafted by Frank Cornelissen, representing the Terre Siciliane. It is created from a balanced blend of Nerello Mascalese, Alicante Bouschet, Minnella Bianca, Nerello Cappuccio and Uva Francesa. The glass reveals a fragrant and elegant profile, the result of a sustainable agricultural approach. The exclusive use of indigenous yeasts and skin maceration give the sip a solid structure, offering an authentic narrative of the region.
Where does it come from
The vineyards are located in the northern valley of Etna, an area of eastern Sicily characterised by extraordinary soil and climate conditions. Frank Cornelissen cultivates these lands respecting the natural rhythms of the vine. The active volcanic terroir imparts a clear mineral imprint to the wine, ensuring a taut and vibrant drink. This deep connection with its origin shapes a structured texture, ideal for pairing with flavourful meat dishes, pork-based preparations and refined cheese selections.
How is it produced
Production involves destemming, gentle crushing and constant manual punch-downs. Fermentation starts spontaneously via pied-de-cuve, followed by a skin maceration of about thirty days to extract the material progressively. Ageing takes place in neutral fibreglass vats, containers chosen to preserve the original nuances of the fruit without any external interference. This rigorous low-intervention methodology protects the varietal character with extreme technical precision.
History and Curiosities
Susucaru Rosso 2024 embodies the vision of Frank Cornelissen, a pioneer since 2001 on Mount Etna, an active volcano. Sourced from old vineyards on the northern slope, this organic wine expresses a deep respect for nature through a minimal intervention approach. The winemaking process involves the use of a pied-de-cuve with indigenous yeasts and a skin maceration of around thirty days. The result is an elegant expression of the Sicilian terroir, offering the glass an authentic structure and a vibrant, fragrant personality.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °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 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% 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 Curiosities Susucaru Rosso 2024 embodies the vision of Frank Cornelissen, a pioneer since 2001 on Mount Etna, an active volcano. Sourced from old vineyards on the northern slope, this organic wine expresses a deep respect for nature through a minimal intervention approach. The winemaking process involves the use of a pied-de-cuve with indigenous yeasts and a skin maceration of around thirty days. The result is an elegant expression of the Sicilian terroir, offering the glass an authentic structure and a vibrant, fragrant personality. |
| Origin | Northern valley of Mount Etna (eastern Sicily): Picciolo, Malpasso, Campo Re, Crasà, Piano Daini, Feudo di Mezzo |
| Fermentation | Circa 30 giorni |
| Production technique | Destemming and light crushing, manual punch-downs and soft pressing; fermentation with a "pied-de-cuve" of only indigenous yeasts with maceration on the skins for about 30 days; ageing in neutral fibreglass tanks |
| Wine making | Destemming and gentle crushing, manual punch-downs and soft pressing. Fermentation started with a "pied-de-cuve" of only indigenous yeasts with the skins for about 30 days. Ageing in neutral fibreglass tanks. |
| Aging | Maturation in neutral fibreglass tanks from 2,500 to 7,000 litres. |
| Allergens | Contains sulphites |