Profile

Structure

Bodylight
Tanninlow
Acidityracy
Sweetnessdry
Oaknone or neutral

Drinking window

Best 1 to 5 years from vintage.

vintage1 yrs5 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Light-bodiedLow tanninRacy acidityDryCrisp, Saline, Refreshing finish

Aroma: wild strawberry, pomegranate, saline mineral, dried rose

Palate: tart cherry, light tannic grip, saline, herbs

Susucaru is Cornelissen's zero-addition rosato: brief skin contact on Nerello Mascalese yields a pale, mineral-driven rose with wild red fruit and Etna's characteristic volcanic salinity.

What it pairs with

  • Crudo di gamberi rossi siciliani The wine's briny salinity and fresh acidity match sweet red prawns perfectly.More wines for sushi →
  • Sicilian fish couscous (trapanese style) Refreshing acidity and saline mineral character bridge the spiced fish broth and couscous.More wines for fish →
  • Grilled octopus with capers and lemon Wild strawberry notes and mineral freshness frame the charred octopus.More wines for octopus →

With cheese

Vastedda della Valle del Belice Our pick Fresh Vastedda is a little tangy but not piquant, with butter first. A light Nerello Mascalese rosato with high acidity, wild red fruit and a saline edge keeps pace with the tang and leaves the butter alone.

How to serve Frank Cornelissen Susucaru

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a flute or tulip-shaped rosé glass: the bowl shape rewards the wine's structure.
  4. Pair with. Crudo di gamberi rossi siciliani, Sicilian fish couscous (trapanese style), Grilled octopus with capers and lemon. Match the wine's structure to the dish's fat and salt.

History

Susucaru (Sicilian for a game of jump-rope, suggesting lightness and playfulness) is Cornelissen's natural rosato, produced from Nerello Mascalese with brief skin contact and no additions. It is distributed widely through specialist natural-wine importers.

  1. 2010First Susucaru vintage; natural rosato from Nerello Mascalese introduced
  2. 2016Became one of the most-requested natural rosatos in the global natural wine bar scene

Facts

Producer
Frank Cornelissen · visiting guide
Grapes
Nerello Mascalese
Classification
IGP Terre Siciliane
Oak
No oak; brief skin contact; no additions
ABV
12.5%
Price
€22-35 at retail
Drinking window
1-5 from vintage
First vintage
2010
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Frank Cornelissen Susucaru

What does Frank Cornelissen Susucaru taste like?

On the nose, wild strawberry, pomegranate, saline mineral, dried rose. On the palate, tart cherry, light tannic grip, saline, herbs. Structurally light-bodied, low tannins, racy acidity with a crisp, saline, refreshing finish. Susucaru is Cornelissen's zero-addition rosato: brief skin contact on Nerello Mascalese yields a pale, mineral-driven rose with wild red fruit and Etna's characteristic volcanic salinity.

When should I drink Frank Cornelissen Susucaru?

Drink 1-5 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Frank Cornelissen Susucaru?

Crudo di gamberi rossi siciliani is the canonical pairing. Other strong matches include Sicilian fish couscous (trapanese style) and Grilled octopus with capers and lemon. The wine's briny salinity and fresh acidity match sweet red prawns perfectly.

What grapes are in Frank Cornelissen Susucaru?

The blend is Nerello Mascalese. The wine is classified as IGP Terre Siciliane.

Tags

biodynamic drink young dry hidden gem light body mood funky mood refreshing nerello mascalese occasion aperitivo occasion picnic occasion summer old world organic pairs with aperitif pairs with shellfish pairs with white fish price trade up racy acid still rose

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