Region: Sicily (Mount Etna / Northern Slopes), Italy
Grapes: Nerello Mascalese (dominant), Nerello Cappuccio, Minella Nera, Alicante (Bouschet)
Body: Light to Medium
Notes: Fresh wild red cherry, tart pomegranate, blood orange zest, crushed basalt, Mediterranean scrub, and subtle smoke, with driving volcanic acidity, fine rustic tannins, and a bone-dry, mouthwatering, salty-mineral finish
Pairing: Continuous charcuterie boards, pasta alla Norma, grilled tuna, roasted pork shoulder, wild mushroom risotto, or aged caciocavallo cheese
The Producer
Frank Cornelissen is one of the most iconic pioneers of modern zero-zero natural winemaking, based on the northern slopes of Mount Etna in Sicily. Since 2001, Cornelissen has practiced radical natural viticulture without compromise: farming ancient bush vines (alberello) at 600–1,000 meters elevation on volcanic ash and basalt. In the cellar, work is carried out entirely without wood barrels (to avoid oak-derived flavors), without temperature control, chemical additions, fining, filtration, or added sulfites.
The Wine
"Susucaru" Rosso is Cornelissen’s flagship, ultra-drinkable red. Crafted from a traditional field blend led by Nerello Mascalese alongside other co-planted local varieties, the wine ferments spontaneously with native yeasts and undergoes a short ~10-day maceration in neutral vats. Aged on fine lees without added sulfur, the 2024 vintage delivers a energetic profile of tart red berries, citrus zest, and wild herbs, driven by smoky volcanic minerality and crisp acidity. Best served with a slight chill.
Region: Sicily (Mount Etna / Northern Slopes), Italy
Grapes: Nerello Mascalese (dominant), Nerello Cappuccio, Minella Nera, Alicante (Bouschet)
Body: Light to Medium
Notes: Fresh wild red cherry, tart pomegranate, blood orange zest, crushed basalt, Mediterranean scrub, and subtle smoke, with driving volcanic acidity, fine rustic tannins, and a bone-dry, mouthwatering, salty-mineral finish
Pairing: Continuous charcuterie boards, pasta alla Norma, grilled tuna, roasted pork shoulder, wild mushroom risotto, or aged caciocavallo cheese
The Producer
Frank Cornelissen is one of the most iconic pioneers of modern zero-zero natural winemaking, based on the northern slopes of Mount Etna in Sicily. Since 2001, Cornelissen has practiced radical natural viticulture without compromise: farming ancient bush vines (alberello) at 600–1,000 meters elevation on volcanic ash and basalt. In the cellar, work is carried out entirely without wood barrels (to avoid oak-derived flavors), without temperature control, chemical additions, fining, filtration, or added sulfites.
The Wine
"Susucaru" Rosso is Cornelissen’s flagship, ultra-drinkable red. Crafted from a traditional field blend led by Nerello Mascalese alongside other co-planted local varieties, the wine ferments spontaneously with native yeasts and undergoes a short ~10-day maceration in neutral vats. Aged on fine lees without added sulfur, the 2024 vintage delivers a energetic profile of tart red berries, citrus zest, and wild herbs, driven by smoky volcanic minerality and crisp acidity. Best served with a slight chill.
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.