Cornelissen Rosé Susucaru 2024

Winemaking

Frank Cornelissen is a Belgian winemaker who has become one of Etna's most respected voices for natural, terroir-driven wines. His approach emphasizes minimal intervention in the cellar—wild fermentations, no added sulfites or minimal additions—allowing the volcanic character of Mount Etna to speak clearly through the wine. Cornelissen sources from old-vine vineyards on the mountain's slopes and believes that authentic expression comes from respecting the fruit and the place.

Tasting Notes

This delicate Nerello Mascalese rosé displays a pale salmon color and opens with aromatic notes of wild strawberry, citrus blossom, and volcanic stone that set the tone for what's to come. The palate is crisp and refreshing, built on bright red fruit flavors supported by fine acidity and a distinctive saline minerality that speaks directly to Etna's volcanic bedrock. The finish is clean and persistent, with subtle herbal notes that linger gracefully and reinforce the wine's mineral-driven character.

Producer

Cornelissen's estate operates on the northeastern slopes of Mount Etna, where he works with small, often-overlooked vineyards planted to native Sicilian varieties. The operation is uncompromisingly natural—farming is organic and minimal, and in the cellar he practices a philosophy of non-intervention that has earned him a devoted following among sommeliers and serious wine drinkers. His Susucaru vineyard, in particular, is known for producing some of Etna's most mineral and age-worthy expressions.

Terroir

Etna's northeastern face, where this wine is grown, benefits from cooler temperatures and higher altitude than the volcano's southern slopes, resulting in wines of remarkable freshness and mineral precision. The vineyards sit on volcanic soils rich in pumice and ash, which impart the distinctive saline character and stone-like minerality that defines the best Etna rosés. The cool breezes and volcanic geology create ideal conditions for Nerello Mascalese, encouraging the development of bright acidity and nuanced aromatics.

Food Pairings

Try this alongside seared scallops with lemon beurre blanc, where the wine's saline minerality and crisp acidity will echo the sweetness of the seafood. It's equally at home with a simple grilled branzino dressed in olive oil and wild herbs, or enjoyed as an aperitif with fresh mozzarella and heirloom tomatoes on a warm evening.