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Frank Cornelissen Susucaru Rosso

$39.00

Out of stock

Vintage: 2022
Region: Etna, Sicily, Italy
Viticulture: Organic and Biodynamic
Grape variety: Nerello Mascalese and other varietals

Frank Cornelissen Susucaru Rosso is a field blend of local varietals from all of Frank’s vineyards on Mt. Etna. It is 85% Nerello Mascalese with the remainder split between Nerello Capuccio, Alicante Boushet, Minella, and Uva Francesca. The resulting wine is full of personality – vibrant aromas of brambly berries, herbs, and ash, with crunchy pomegranate and cranberry flavors. Smokey minerality lingers behind the fruit.

Song: Life By The Drop by Stevie Ray Vaughn

Additional information

NATTINESS

Super Natty

FRUIT

Cranberry, Pomegranate, Red Berries

BODY

Medium-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

13-14%

OAK

No Oak

TANNIN

Medium

SWEETNESS

Dry

SERVING TEMP

Cool Red and Orange (58°–62°)

SULFUR

Zero Sulfur Added

VEGAN

Vegan

IMPORTER

Zev Rovine Selections

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Frank Cornelissen Susucaru Rosso

Frank Cornelissen Susucaru Rosso is a field blend of local varietals from all of Frank’s vineyards on Mt. Etna. It is 85% Nerello Mascalese with the remainder split between Nerello Capuccio, Alicante Boushet, Minella, and Uva Francesca. After destemming and light crushing of the grapes, the juice is fermented with indigenous yeasts and remains in contact with the skins for 60 days. The aging takes place in neutral tanks made of epoxy. Depending on the vintage quality, very little to no sulfur is added. The resulting wine is full of personality – vibrant aromas of brambly berries, herbs, and ash, with crunchy flavors of pomegranate and cranberry. Smokey minerality lingers behind the fruit. Cleansing acidity and fine-grained tannins guide the wine across the palate, making it incredibly versatile at the table. With a slight chill, this wine takes off.

About Frank Cornelissen

Frank Cornelissen is the owner of 19 hectares of vines rather high up on Mount Etna. Uniquely, he has been involved in wine his entire life. As the son of a wine broker in Belgium, he had the opportunity to be immersed in wine on a professional level from a very young age. Frank went on to produce his first wine in 2001 when he started with only 0.40 hectares of vines.

Frank is obsessive over details in an effort to make wines that truly express terroir with perspective. He is a meticulous vineyard worker and keeps an extremely clean and organized cellar. The evolution in his wines is intriguing as well. Earlier vintages were linear, angular, precise, and full of minerality. He has often said that in the early days his goal was to create liquid stone. His wines have softened with time now striking balance between fruit and dynamic minerality.
While there are many important details in his winemaking method, the key is in the vineyards. Frank is not Sicilian, so choosing Mount Etna was deliberate. The main reason to choose the North Valley of Etna was for its incredible and unique diversity of volcanic soils that have an immutable voice. This in tandem with Etna’s primary varietal Nerello Mascalese, he believed he could make wines of great complexity and distinction. He has described Nerello Mascalese to be somewhere between Pinot Noir and Nebbiolo. Frank’s best wines have the dry and sharp tannins you find in great Nebbiolo, but with the lusher fruits of Pinot Noir.

Frank works without the use of herbicides, pesticides, or any other chemicals. He occasionally uses biodynamic treatments, but not in the ways outlined by biodynamic calendars as he feels his vineyards have their own unique schedule!