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Style: Skin-Fermented
Country: Italy
Region: Sicily
Appellation/Sub-Region: Terre Siciliane Catarratto IGP
Grapes: Catarratto Extra Lucido
Vineyard/Cellar Practices: Low-Intervention/Natural Wine, Vegan
SO2: Minimal
Where Food Meets Its Match: Drink with high acid dishes to enhance the wine's fruit and liveliness; salty dishes will help enhance the wine’s weight and body on the palate.
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Frank Cornelissen has carved a unique niche in Sicilian winemaking, crafting a distinctive range of terroir-driven, low-intervention wines while acquiring a cult following along the way. A hardcore proponent of natural winemaking, he farms his 19 hectares on the slopes of Mt. Etna in a completely minimalist manner, viewing even biodynamic viticulture as “interventionist.” ‘Susucaru Patos’ is made from fruit purchased from a friend of Frank’s, grown in the Vallone gurra Belice vineyard in Menfi. 20+ year old catarratto extra lucido grapes were fermented using only indigenous yeasts, and see 10 days of skin contact and 10 months of aging in epoxy tanks. The wine was very lightly filtered and bottled unfined, with minimal sulfur used in the vineyards and cellar. Saline tangerine dream notes on the nose yield to a palate that’s spicy and grippy, with hints of lemon and heirloom cider apple skin alongside radicchio and pink peppercorn. Fantastic with fried foods!