Terre Siciliane IGT Susucaru Frank Cornelissen 2021

This rosé is a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, and it is made using the same vinification techniques as the other wines. The grapes are destemmed then fermented using only indigenous yeasts. Contact with the grape skins accentuates the terroir’s identity, and the malolactic fermentation is carried out in the search of density and fluidity. The wine is matured in epoxy vats of between 2,500 and 7,000 litres, containers chosen for their neutrality. The wines are lightly filtered. No additives are used during vinification apart from the occasional small dose of sulphur when the wine needs to be stabilised. When this is the case, around 5-30 mg of sulphur per litre is added (so we’re talking about a natural wine here). This rosé has a deep and intense colour, giving off tart notes of red fruit, citrus and white flowers. On the palate, it has density, richness and power. It finishes on a salty note that’s long, fresh and mouthwatering. Somewhere between a rosé and a light red, this refreshing wine is particularly enjoyable in the summer alongside seasonal dishes.