Hailing from Frank Cornelissen Winery, located on the Northern valley of the active volcano Etna, in Sicily. It is a modest vineyard which is roughly 24 hectares, practices organic and biodynamic farming practices with a focus on accepting and following the organic path laid out by nature. The Susucaru Rosato is produced in line with all of their wines, as they use skin contact for texture, maintain the strict usage of indigenous yeast and allow it to undergo malolactic fermentation to create a certain density within the wine. It is considered a field blend comprised of the local grapes Malvasia, Moscadella, Insolia and Nerollo Mascalese.
Located in Pachino, Sicily, Salvatore Marino started this project in 2017. A 5th generation winemaker, Salvatore strives to maintain the equilibrium of biodiversity in the vineyard, working entirely by hand with green manure as the only additive in the vineyard. With 5.5 hectares total, he only has 1.5 hectares under vine. By respecting the traditions of his ancestors, the farms organically and uses only bush vines for his wines. In the cellar he intervenes as little as possible.
Vintner Filippo Rizzo’s vines are right in the middle of nowhere, on a raised patch of rolling hills in Sicily’s interior, with the only reference point being the smouldering peak of Etna peering over the hills. They total five hectares and are up to 60 years old, planted over a mix of sand and clay at an elevation of 430 metres above sea level. There are rather dramatic differences in temperature between day and night, which can make for a troublesome growing climate. Filippo seeks to make the best wine that each vintage will allow. Grapes are only picked when completely ripe and the wines will offer complexity, density and balance. Vineyard work is organic and the approach to winemaking is restrained, considered, practical, with the aim to provide characterful expressions of Sicily’s native grapes with minimal intervention.
This mix pack includes 3 wines from Sicily :