Originally from Belgium, Cornelissen moved to Sicily in 2000 and established his winery in 2001. The estate includes about 24 hectares of vines, most of which are planted to Nerello Mascalese, though there are a few vineyards of white varieties as well. Some of the vineyards are too high in elevation to qualify for the Etna DOP designation, so, for consistency, he instead uses the Terre Siciliane IGT for all the wines. The estate has been certified organic since 2010.
A dry rosé that is more similar to a light red than a typical rosé, “Susucaru” rosato is a blend of Malvasia, Moscadella, Insolia, and Nerello Mascalese. It is made with the same philosophy and techniques as the other Cornelissen wines, as Frank has explained, with “skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability.” The grapes for the rosato are destemmed and lightly crushed, and fermentation is carried out by indigenous yeasts, with about 10 days of skin contact. The wine is aged in neutral epoxy tanks that range in size from 2,500 liters to 8000 liters.
Like all the Cornelissen wines, this rosato is made with a light touch to achieve a balance of fruit and earth notes, and with enough depth and weight to pair with a range of dishes and cuisines. 13.5% ABV.
SOCIAL DISTANCING PICKUP
Thank you for your order! We will email you when it is ready for pick up.