# Frank Cornelissen Susucaru Rosato Terre Siciliane (2025)

- **Producer:** Frank Cornelissen
- **Colour:** rosé
- **Type:** still
- **Grapes:** Nerello Mascalese, Malvasia, Moscadella, Catarratto
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** strawberry, raspberry, peach, grapefruit, herbaceous, smoke

## About this wine

Produced by natural wine pioneer Frank Cornelissen, Susucaru Rosato comes from high-altitude vineyard contradas located in the northern valley of Mount Etna in Sicily. Founded in 2001, the estate works with old vines planted between 600 and 980 meters elevation on mineral-rich volcanic soils. The wine's unique name originates from a local Sicilian phrase meaning 'they stole it!', exclaimed when local workers stole a block of grapes right before harvest during Cornelissen's early years on the mountain. Today, Susucaru Rosato is internationally recognized as a benchmark for skin-contact volcanic wines.

## Interesting facts

- The name 'Susucaru' comes from a Sicilian expression meaning 'They stole it!', uttered when pickers stole grapes right before harvest.
- Belgian winemaker Frank Cornelissen established his iconic low-intervention estate on Mt. Etna in 2001.
- This rosé is co-fermented with 10 days of skin contact from both red and white grape varieties in neutral glass-fiber vats without oak.

## Food pairing

The wine's bright acidity and tactile structure easily slice through rich fish oils and charcuterie, while its savory minerality complements complex earthy dish components like mushrooms and fennel.

## Wine making process

The grapes are harvested from organic and biodynamically farmed vineyards on Mount Etna. The fruit undergoes destemming and gentle crushing, followed by co-fermentation of red and white indigenous grape varieties using a native yeast pied-de-cuve. Fermentation includes approximately 10 days of skin contact, giving the wine structured color and texture. Malolactic fermentation completes fully. Aging takes place entirely in neutral epoxy resin and glass-fiber vats ranging from 2,500 to 8,000 liters, avoiding oak contact. The wine is bottled unfined with minimal filtration.