COLOUR
Rosé
TYPE
Still
VINTAGE
2018
GRAPE
Nerello Mascalese, Nerello Capuccio, Allicante Boushet, Minella Nera, Uva Francesa, Minella Bianco, Malvasia, Moscadella, Inzolia
PRODUCER
Azienda Agricola Frank Cornelissen
REGION
Sicilia
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Susucaru Rosso is a distinctive wine from Frank Cornelissen, a Belgian winemaker renowned for his uncompromising natural wine philosophy. Produced in the northern valley of Mount Etna, Sicily, this wine embodies a minimalist approach, allowing the unique volcanic terroir to express itself fully. The 2018 vintage gained significant fame after being featured by Action Bronson, catapulting it into high demand and making it a sought-after bottle among natural wine enthusiasts. Cornelissen's dedication to hands-off viticulture and winemaking, even considering biodynamics too interventionist, defines the character of this vibrant, terroir-driven wine.
ALCOHOL
12.0%
AVG. PRICE
€33
STYLE
Natural
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
The wine's name 'Susucaru' is a local Sicilian dialect term, meaning 'they stole it' or 'they took it away'.
Fact 02
It became globally famous after being featured on Action Bronson's TV show 'F*ck That's Delicious'.
Fact 03
The 2018 vintage marks the first time this wine was filtered, a significant step for a natural wine producer.
Fact 04
Frank Cornelissen is known for his extreme minimalist approach, even finding biodynamics too interventionist.
FOOD PAIRING
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WINE MAKING PROCESS
The grapes for Susucaru Rosso are sourced from approximately 50-year-old vines across several vineyards in Etna's northern valley, including Picciolo and Feudo di Mezzo, all rooted in volcanic soil. Viticulture adheres strictly to organic and biodynamic principles, with vines left untrained to grow naturally. After de-stemming, the grapes undergo a gentle press. Fermentation is spontaneous, driven by indigenous yeasts, and takes place in epoxy tanks over 60 days. The wine is then aged in the same epoxy tanks. A notable change for the 2018 vintage is the introduction of filtration using 3-micron cartridges, and crucially, no sulfur dioxide is added at any stage of the winemaking process.
