Frank Cornelissen Susucaru Rosato 2024

Frank Cornelissen is a Belgian-born winemaker who established his estate on the northern slopes of Mount Etna in 2001, when the region was largely unknown to the international wine world. Previously a wine collector and broker specializing in rare Burgundy and Bordeaux, Cornelissen was transformed by an encounter with Georgian wines in the 1990s, which awakened him to winemaking philosophies rooted in minimal intervention and terroir expression rather than technical manipulation.

His estate spans approximately 24 hectares in the village of Solicchiata, with vineyards situated between 600 and 1,000 meters in elevation. Roughly 13 hectares are planted with old vines trained in traditional alberello (bush vine) formation, while 9 hectares have been converted to modern rows. The remaining land includes olive groves, fruit trees, and vegetable gardens—all part of Cornelissen's effort to reduce monoculture and foster biodiversity. Many vines remain ungrafted on their own roots, and new plantings use cuttings from these original vines.

Cornelissen's winemaking philosophy centers on observation rather than intervention. He avoids all vineyard treatments when possible, forgoing even biodynamic preparations in favor of allowing nature to find its own balance. In the cellar, fermentations proceed spontaneously with indigenous yeasts. Early vintages were aged in buried terracotta amphorae, though Cornelissen now primarily uses epoxy-lined fiberglass tanks to preserve fruit purity. Wines are bottled unfined and typically unfiltered, with no added sulfites.

The range includes the approachable Susucaru wines, site-specific Munjebel bottlings from various contrade, and the flagship Magma from old vines in Contrada Barbabecchi. "Munjebel" derives from the ancient Sicilian-Arabic name for Etna.

Discover more from Frank Cornelissen: Susucaru Rosso, Munjebel Rosso, Munjebel Bianco, and Magma. Browse best-selling natural wines.

Mount Etna rises dramatically on Sicily's eastern coast, an active volcano reaching 3,357 meters that has shaped viticulture in the region for centuries. The Etna wine zone occupies the volcano's slopes between approximately 400 and 1,100 meters elevation, where vineyards cling to terraces carved from ancient lava flows. This is among the highest-altitude winemaking territory in Europe, and the conditions here differ markedly from Sicily's hot coastal plains.

The volcanic soils consist primarily of basalt, pumice, and mineral-rich ash deposits that vary significantly by contrada—the local term for distinct vineyard parcels. Each contrada produces wines of different character depending on soil composition, altitude, and exposure. The northern slopes, where Frank Cornelissen farms, are particularly prized for their cooler temperatures, extended growing season, and optimal conditions for Nerello Mascalese.

Climate on Etna combines Mediterranean warmth with alpine influences. Significant diurnal temperature variation—warm days followed by cool nights—preserves acidity while allowing full phenolic ripeness. Annual rainfall exceeds much of Sicily, and periodic volcanic activity deposits fresh mineral matter on the vineyards. Snow can fall at higher elevations during winter months.

Indigenous grape varieties define Etna winemaking. Nerello Mascalese dominates red and rosé production, while Carricante leads among white varieties. Both have grown here for centuries, adapting to the extreme terrain. Many old vines remain ungrafted, as phylloxera never established in Etna's sandy volcanic soils. Traditional alberello (bush vine) training remains widespread, though some modern producers have introduced row planting.

The Etna DOC was established in 1968, making it one of Sicily's first protected designations. However, several prominent natural wine producers, including Frank Cornelissen, bottle under the broader Terre Siciliane IGT to maintain greater flexibility in winemaking approach.

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