Region: Sicily (Mount Etna / Northern Slopes), Italy
Grapes: Catarratto, Carricante, Malvasia, Minnella, Inzolia
Body: Medium
Notes: Bruised yellow peach, dried apricot, preserved lemon, Mediterranean wild herbs, crushed basalt, and smoked sea salt, with driving volcanic acidity, light rustic tea-leaf tannins, and a bone-dry, savory, intensely mineral finish
Pairing: Continuous charcuterie boards, grilled octopus with capers, swordfish alla ghiotta, roasted pork neck, or aged caciocavallo cheese
The Producer
Frank Cornelissen is one of the world's most legendary pioneers of modern zero-zero winemaking, based on the high-altitude northern slopes of Mount Etna in eastern Sicily. Since establishing his estate in 2001, Cornelissen has practiced extreme natural viticulture and cellar work, seeking to capture the raw, untamed energy of the active volcano. Farming ancient, untrellised bush vines (alberello) on black volcanic ash and basalt at 600–1,000 meters elevation, he shuns all chemical interventions in both the field and winery. In the cellar, Cornelissen uses no wood barrels (to avoid wood-derived aromas), no added sulfites, no temperature control, no fining, and no filtration, relying instead on neutral epoxy/polyethylene tanks (tini) to keep the liquid untouched and site-pure.
The Wine
"Susucaru" Bianco (formerly labeled under specific field blend iterations including the "Patos" bottling line) is an authentic, skin-macerated volcanic white co-fermented from a kaleidoscope of indigenous white varieties planted across ancient northern Etna vineyards. The hand-harvested grapes undergo spontaneous wild-yeast fermentation with approximately 7 to 10 days of skin contact in neutral vats, extracting a deep golden-amber hue, textural depth, and subtle phenolic grip. Aged on fine lees without any sulfur additions, the 2023 vintage bursts with bruised orchard fruit, citrus oil, and wild mountain herbs, tied together by Etna's signature smoke-and-basalt minerality and lip-smacking acidity.
Region: Sicily (Mount Etna / Northern Slopes), Italy
Grapes: Catarratto, Carricante, Malvasia, Minnella, Inzolia
Body: Medium
Notes: Bruised yellow peach, dried apricot, preserved lemon, Mediterranean wild herbs, crushed basalt, and smoked sea salt, with driving volcanic acidity, light rustic tea-leaf tannins, and a bone-dry, savory, intensely mineral finish
Pairing: Continuous charcuterie boards, grilled octopus with capers, swordfish alla ghiotta, roasted pork neck, or aged caciocavallo cheese
The Producer
Frank Cornelissen is one of the world's most legendary pioneers of modern zero-zero winemaking, based on the high-altitude northern slopes of Mount Etna in eastern Sicily. Since establishing his estate in 2001, Cornelissen has practiced extreme natural viticulture and cellar work, seeking to capture the raw, untamed energy of the active volcano. Farming ancient, untrellised bush vines (alberello) on black volcanic ash and basalt at 600–1,000 meters elevation, he shuns all chemical interventions in both the field and winery. In the cellar, Cornelissen uses no wood barrels (to avoid wood-derived aromas), no added sulfites, no temperature control, no fining, and no filtration, relying instead on neutral epoxy/polyethylene tanks (tini) to keep the liquid untouched and site-pure.
The Wine
"Susucaru" Bianco (formerly labeled under specific field blend iterations including the "Patos" bottling line) is an authentic, skin-macerated volcanic white co-fermented from a kaleidoscope of indigenous white varieties planted across ancient northern Etna vineyards. The hand-harvested grapes undergo spontaneous wild-yeast fermentation with approximately 7 to 10 days of skin contact in neutral vats, extracting a deep golden-amber hue, textural depth, and subtle phenolic grip. Aged on fine lees without any sulfur additions, the 2023 vintage bursts with bruised orchard fruit, citrus oil, and wild mountain herbs, tied together by Etna's signature smoke-and-basalt minerality and lip-smacking acidity.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.