Frank Cornelissen Rosato Susucaru 2025

Frank Cornelissen is based on the northern slopes of Mount Etna near Passopisciaro, where he has become one of the region’s most influential low intervention producers. His vineyards are spread across several contrade at high elevation on volcanic soils, and farming emphasizes low yields, biodiversity and minimal treatments. The wines are made with indigenous yeasts, no fining, and very limited sulfur depending on the stability of the wine.

Susucaru Rosato 2025 blends nerello mascalese with malvasia, moscadella and catarratto from several northern Etna vineyards including Picciolo, Calderara, Crasà, Muganazze, Feudo di Mezzo and Puntalazzo. The grapes are destemmed and lightly crushed, then fermented spontaneously with about ten days of skin contact. Malolactic fermentation is completed, and the wine is raised in large neutral epoxy tanks rather than oak, preserving freshness while allowing the extended skin contact to build texture and structure. This is therefore closer in spirit to a very light red than a delicate, direct-press rosé.

The wine shows wild strawberry, blood orange and red cherry with floral, herbal and gently earthy notes. The palate is juicy and energetic, with bright acidity, a light tannic grip and a savory volcanic edge. It finishes dry and persistent, with enough texture to work well at the table rather than simply as a warm weather rosé.