Susucaru Rosso

Nombre del productor: Frank Cornelissen
Región: Sicily
Tipo de vino: Tinto
Factor Funk: High
Sulfitos Totales: 5-30 mg/l
Producción anual (botellas): 35,000
Variedades: 85% Nerello Mascalese; 15% Nerello Cappucio, Minella Nera, Allicante Bouschet, Minella Bianco.
Viticultura: Grapes from old vines (50+ years) from six cru vineyards are blended to produce this wine. Frank practices 100% organic practices in the vineyard, but really he goes far above and beyond the minimum requirements for organic certification. Virtually all interventions and treatments in the vineyards are avoided whenever possible. This includes measures such as soil tilling and copper sulfate treatments. The grapes are harvested by hand late in the season to guarantee phenolic ripeness.
Altitud: 620
Tipo de Suelo: Suelo volcánico.
Vinificación: The grapes are destemmed and lightly crushed. Fermentation is spontaneous, using only indigenous yeasts. After 60 days of maceration, the wine is transferred to large epoxy tanks (2500-7000 liters) chosen for their neutrality. The goal is to enable the wines to be as expressive of the terroir as possible.
Notas de cata: A diferencia de sus hermanos mayores, este vino es de cuerpo medio, no tan robusto ni profundo. Por lo mismo la mineralidad y acidez características del Etna aquí brillan acompañadas de frutos rojos frescos y unos taninos de uva perfectamente calibrados. Si te gustan los vinos tintos de Jura, te gustarán estos. Recomendamos servirlo ligeramente frío.
Maridaje: Risotto de hongos, pollo al horno, un confit de pato con lentejas