Frank Cornelissen Susucaru Rosé is a rosé wine made with the Nerello Mascalese, Malvasia, Moscadella and Insolia varieties produced by the Frank Cornelissen winery in the Terre Siciliane designation of origin.
The Belgian Frank Cornelissen has been immersed in the world of wine his whole life. Taken by the special geology and climate of the area, the winery is currently located in the northern valley of Mount Etna (northeastern Sicily). His main objective is to follow the natural course of the strain and avoid using any treatments in the vineyard. In winemaking, he is also known for using large epoxy resin tanks buried up to the neck in the volcanic rock of the winery floor. The results of this are creating natural wines with a lot of body and great mineral expression.
The grapes used to make Frank Cornelissen Susucaru Rosé are a mixture of four local varieties that have been treated as needed. This is because Frank Cornelissen, an excellent natural vine grower, does not treat the vines any more than they need. A meticulous and completely ecological work using biodynamic treatments at specific times. When the grape is perfectly ripe, it is harvested manually.
In the winery the grape is destemmed and pressed lightly. Frank Cornelissen Susucaru Rosé ferments spontaneously in fibreglass tanks with native yeasts and macerates with its own skins for 10 days. It then spends a few months in epoxy resin tanks. When the wine is ready, it is bottled without being clarified and with minimum sulphite, only if needed.
Frank Cornelissen Susucaru Rosé is a natural rosé made the old way to create a vibrant, full-bodied and modern wine.