FRANK CORNELISSEN Susucaru Rosato

"Susucaru Rosato" from Frank Cornelissen is a striking and soulful natural wine that defies conventional categories, hovering between a rosé and a light red with a raw, volcanic energy reflective of its Mount Etna origins. Produced by the visionary Sicilian winemaker Frank Cornelissen, this wine is a field blend of indigenous varieties—primarily Malvasia, Moscadella, Insolia, and Nerello Mascalese—harvested from old, ungrafted vines rooted in the mineral-rich, volcanic soils of Etna’s northern slopes. Cornelissen’s hands-off philosophy drives the process: the grapes ferment spontaneously with native yeasts and spend about 10 days on their skins, extracting color, texture, and a profound sense of place. Aged in neutral fiberglass tanks, the wine remains unfined and lightly filtered, with minimal sulfur added only when deemed essential. The result is a slightly hazy, coral-hued beauty with an aromatic bouquet of wild strawberries, blood orange, and dried flowers, laced with hints of white pepper and smoky minerality. On the palate, it’s both refreshing and substantial—bright acidity and a subtle tannic bite frame its juicy fruit core, while a saline, earthy finish nods to its volcanic birthplace. Best enjoyed lightly chilled, "Susucaru Rosato" is a versatile companion to everything from grilled fish to spicy dishes, embodying Cornelissen’s pursuit of authenticity over artifice.