2024 Frank Cornelissen Susucaru Rosato

This isn’t your poolside Provence rosé. It’s Susucaru - Etna-born, skin-fermented, and punk to the core.

Made with the same stripped-back philosophy as the rest of Cornelissen’s wines, this is a blend of Nerello Mascalese, Malvasia, Moscadella and Insolia, with a solid ten days on skins and full malo for texture and stability. It pours a hazy salmon-garnet, more in line with Jura Trousseau than anything pink and polished.

The nose leans savoury - wild berries, stewed cherry, fennel, alpine herbs and a flicker of game. On the palate, there’s red fruit, stone fruit, rosewater, jasmine tea and a lick of minerality, all framed by featherweight tannin and a twist of bitterness on the finish.

It’s light, but not delicate. Refreshing, but not simple. This is a cult wine for good reason - and supplies are predictably thin on the ground.