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Structure
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 in the header is our own.
In the glass
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. -
Sicilian fish couscous (trapanese style)
Refreshing acidity and saline mineral character bridge the spiced fish broth and couscous. -
Grilled octopus with capers and lemon
Wild strawberry notes and mineral freshness frame the charred octopus.
How to serve Frank Cornelissen Susucaru
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a flute or tulip-shaped rosé glass: the bowl shape rewards the wine's structure.
- 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.
- 2010: First Susucaru vintage; natural rosato from Nerello Mascalese introduced
- 2016: Became 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
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