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Susucaru Rosato is a blend of red and white grapes (Nerello Mascalese + Malvasia + Moscadella + Insolia), vinified like a red (10 days on the skins). Frank says he's aiming for a wine that transcends typical Rose to be similar to other light reds he loves - Poulsard, for example.
To remedy issues in the past with wines that had suffered in transit, Frank now will use very light additions of SO2, and also a light filtration. He's very pleased with the results, which provide stability without compromising the purity and vivacity of the wines. Properly cellared you should be able to enjoy your Susucaru Rosato for years to come.
There was a time, some years back, when we would have Susucaru Rosato (and other Cornelissen wines) on the shelf for an extended period, but things have changed - don't wait too long! Jamie Wolff
The Bianco is a 50-50 blend of Grecanico Dorato and Carricante. Grecanico Dorato is best known as the sole ingredient in Soave (where it is called Garganega); interestingly Soave's soil is also volcanic. There is at least one really compelling Sicilian example of Grecanico Dorato 'in purezza' from Pianogrillo, (from Ragusa, south of Etna), which shows-up most Soave to be pretty insipid stuff (or at least too subtle for me), and / or pushed out of recognition with added yeasts. At any rate the Cornelissen Bianco has the benefit of Carricante, which brings some extra stony crispness and zing to the wine, along with Chenin Blanc-like creamy texture. In 2015 Frank reduced the skin contact from what was a true orange wine to now just about 3 days - enough to introduce some texture without sacrificing finesse. I recall drinking it at Cave Ox with mixed antipasto that included artichoke - not a bad match, and solid proof that the Bianco will work well with a wide variety of food. Jamie Wolff