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.
"Our entry-level red wine is a field-blend of mostly Nerello Mascalese (85%) with other local varietals from all our vineyards: Nerello Capuccio, Allicante Boushet, Minella and Uva Francesa. Our Susucaru® Rosso expresses Etna as produced in a more traditional way of blending different contrada’s as well as different varietals to obtain a fragrant, elegant and fluid wine with structure and personality"
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
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.
Annual production: 35.000 bottles
First vintage: 2003
Denomination: Etna Rosso DOP or IGP Terre Siciliane Nerello Mascalese
* This wine will ship from Monday 11 May.