ABOUT THIS WINE

Susucaru Rosato is Frank Cornelissen’s iconic field-blend rosé, made primarily from Nerello Mascalese along with smaller amounts of Malvasia, Moscadella, Inzolia, and Nerello Cappuccio. The fruit is sourced from old bush vines on the northern slopes of Mount Etna, grown on black volcanic soils at high altitudes (600–1,000m), which lend intense minerality and freshness.
The 2024 vintage continues the wine’s tradition of low-intervention winemaking: native yeast fermentation, minimal sulfur, no fining or filtration, and a short period of skin contact for texture and character. Fermented and aged in neutral vessels (fiberglass or epoxy tanks), Susucaru balances vibrant red fruit with herbal, earthy depth and a tactile finish. Pair with grilled octopus, Sicilian couscous, or tomato and fennel salad.

ABOUT THIS PRODUCER

Frank Cornelissen is one of the most influential voices in natural wine, known for his uncompromising approach to purity, terroir, and non-intervention. Based on the lava-strewn slopes of Mount Etna, his estate is farmed without synthetic inputs, using a deeply intuitive, hands-off approach in both vineyard and cellar.
While Cornelissen’s flagship reds are revered for their depth and longevity, Susucaru Rosato has become a cult favorite—bridging drinkability with serious natural wine credentials. Its name, a Sicilian dialect term loosely translating to “they swallowed it quickly,” speaks to its irresistibility, but don’t be fooled—this is rosé with soul, depth, and volcanic tension.