Frank Cornelissen - Susucaru Rosso (2020)
Region: Etna, Northern valley
Vineyard (s): Picciolo, Malpasso, Campo Re, Crasà, Piano Daini, Feudo di Mezzo
Varietal (s): Nerello Mascalese 85%, Nerello Capuccio, Minella Nera, Allicante Bouschet, Minella Bianco
Average age of vines: 50+ years
Vinification: Destemming and light crushing of the grapes
Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 60 days
Aging: In neutral epoxy tanks from 2500 liters to 7000 liters
Fining: No
Filtering: Before bottling with cartridges of 3 micron
Sulphur: values can vary from 5 to 30 mg/l., added or not, depending on the quality of grapes and stability of the wine.
First vintage: 2003
Denomination: Etna Rosso DOP or IGP Terre Siciliane Nerello Mascalese
Bottle type: Transparent burgundy bottle
Recommended stemware: Zalto Bordeaux
- About the Winemaker
- Tasting Notes
- Pairings
“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. Consequently this has taken us to avoiding all possible interventions on the land we cultivate, including any treatments, whether chemical, organic, or biodynamic, as these are all a mere reflection of the inability of man to accept nature as she is and will be. The divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.”
In the winery his work follows the same philosophy of using what nature provides him. There are no industrial yeasts, sulfites, or anything else added to the wines. All of the wines are fermented in small, neutral tanks and no wood is used in the cellar in order for all the wines to express their specific territory to the full extent. Frank uses neutral epoxy tanks and anforas because he likes the round shape which allows the wines to be nourished with the fine lees moving freely during the aging process.
Cranberry, Cherry, Minerals, Smoke, Pepper
Short Rib Pasta, Braised Lamb Shank, Chorizo,
About the Winemaker
“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. Consequently this has taken us to avoiding all possible interventions on the land we cultivate, including any treatments, whether chemical, organic, or biodynamic, as these are all a mere reflection of the inability of man to accept nature as she is and will be. The divine ability to understand the ‘Whole’ was obviously not given to man as we are only a part of this complex and not God himself.”
In the winery his work follows the same philosophy of using what nature provides him. There are no industrial yeasts, sulfites, or anything else added to the wines. All of the wines are fermented in small, neutral tanks and no wood is used in the cellar in order for all the wines to express their specific territory to the full extent. Frank uses neutral epoxy tanks and anforas because he likes the round shape which allows the wines to be nourished with the fine lees moving freely during the aging process.
Tasting Notes
Cranberry, Cherry, Minerals, Smoke, Pepper
Pairings
Short Rib Pasta, Braised Lamb Shank, Chorizo,