Susucaru is a legendary natural wine, made by Belgian Frank Cornelissen on the slopes of Mount Etna in Sicily. For more about the myth behind the wine read here. Please note, only Susucaru Rosato was made in 2021 meaning it will be another year before we are able to offer any of the Cornelissen wines again. 

"Our rosé is produced with the same philosophy and vinification techniques as all our other wines: skincontact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes."

Region: Etna, Northern valley
Vineyard (s): Picciolo, Pietramarina, Calderara soprana, Crasà, Muganazze
Varietal (s): Malvasia, Moscadella, Cattaratto, Nerello Mascalese
Vinification: Destemming and light crushing of the grapes
Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 10 days
Aging: In neutral epoxy tanks from 2500 liters to 7000 liters
Fining: No
Filtering: Before bottling with PE cartridges of 1 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.
Annual production: 25.000 bottles
First vintage: 2007
Denomination: IGP Terre Siciliane Rosato