Frank Cornelissen, Susucaru Rosso (ex contadino), 2017

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a field-blend of mostly Nerello Mascalese (85%) with other local varietals from all our vineyards: Nerello Capuccio, Allicante Boushet, Minella and Uva Francesa. Our Susucaru® Rosso expresses Etna as produced in a more traditional way of blending different contrada’s as well as different varietals to obtain a fragrant, elegant and fluid wine with structure and personality.

Region:Etna, Northern valley
Vineyard (s):Picciolo, Malpasso, Campo Re, Crasà, Piano Daini, Feudo di Mezzo
Varietal (s):Nerello Mascalese 85%, Nerello Capuccio, Minella Nera, Allicante Bouschet, Minella Bianco
Average age of vines:50+ years
Vinification:Destemming and light crushing of the grapes
Fermentation:starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 60 days
Aging:In neutral epoxy tanks from 2500 liters to 7000 liters
Filtering:Before bottling with cartridges of 3 micron
Sulphur:values can vary from 5 to 30 mg/l., added or not, depending on the quality of grapes and stability of the wine.

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