Agile and lively, lighter and more delicate than previous vintages 🌋🍇 Frank Cornelissen states: “skincontact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability.

Fermentation begins with a pied-de-cuve using only indigenous yeasts and skin contact for about 10 days, aged in 2500 liters to 7000 liter neutral epoxy tanks.

Ruby coral in colour, with aromas of mandarin orange, red apple, strawberry, cinnamon, clove, smoky earth and a trace of licorice.

Red currant, pomegranate, wild raspberry, red apple, hibiscus along with a shake of black pepper and a wisp of smoke are glossed by bright acidity.

Tangy red fruit and vein of tarry earth linger between each sip.

Blend of Malvasia, Moscadella, Cattaratto, Nerello Mascalese

Frank Cornelissen ‘Susucaru’ Rosato Terre Siciliane IGP 2018

 Agile and lively, lighter and more delicate than previous

Aromas of rose, candied orange, Morello cherry, raspberry and Brothers Johnson funk.

Morello cherry, blackberry, orange, red apple, pomegranate, crushed white peppercorn and hibiscus are framed by fresh acidity and light, grippy tannins.

A vein of lead minerality runs thru to the dry, fruity finish.

Vibrant, engaging and delightfully gluggable.

Frank Cornelissen ‘Susucaru’ Terre Siciliane Rosato IGP 2016

 Aromas of rose, candied orange, Morello cherry, raspberry

From pioneering Belgian winemaker Frank Cornelissen , on the north slope of Mount Etna in Sicily. ‘Susucaru Rosso’ is the re-named ‘Contadino’.

With a vision of crafting “liquid rock”, he does not use any treatments of any type in the vineyards, nor does he add anything, including sulphur, during the winemaking process.

Vines are an average 50 years in age. Fermented with indigenous yeasts and skin contact for about 60 days, aged in neutral epoxy tanks 2500 liters to 7000 liters.

Ruby-garnet in colour, very aromatic, with cinnamon, clove, star anise, orange peel, cherry, plum, red flowers, smoke and tarry earth.

Bright pomegranate, wild raspberry, sour cherry, blackberry, tangerine, clove, black pepper and earth are wrapped in smoke and complimented by fresh acidity and grippy tannins.

Tangy fruit, cinnamon, orange peel, peppery spice and smoke saturate the plush finish.

Blend of Nerello Mascalese 85%, Nerello Capuccio, Minella Nera, Allicante Bouschet, Minella Bianco

Frank Cornelissen ‘Susucaru Rosso’ Nerello Mascalese Terre Siciliane IGP 2017

 From pioneering Belgian winemaker Frank Cornelissen , on

With a vision of crafting “liquid rock”, Frank Cornelissen does not use any treatments of any type in the vineyards, nor does he add anything, including sulphur, during the winemaking process.

Fermented with the skins for approximately 10 days, aged in epoxy tanks.

Incredibly aromatic, with cherry, cranberry, black cherry, red apple, candied orange, flinty minerals and a trace of clove.

Bright cherry, tangerine and pomegranate accent lead minerality and fresh acidity. Clove and candied orange shine on the super dry, red fruit finish.

Engaging, expressive and a fun time, make sure to grab a bottle before they disappear.

Frank Cornelissen ‘Susucaru’ Terre Siciliane IGP 2017

 With a vision of crafting “liquid rock”, Frank Cornelissen

 Treasure trove. Weekend plans set. #susucaru #2017

It’s been a fantastic year of discovery; for both new wines and new friends.

I’m very grateful to have enjoyed so many engaging, expressive wines.

I’m not surprised at the gems that have made it to the best nine.