Frank Cornelissen stumbled upon Sicily's unique terroir after a chance outing to a restaurant, where he was poured a sample of the local wines of Mt Etna. Having been transfixed by the distinctive features of the region's wines, the Belgian native decided to lease a few vineyards on Etna's volcanic slopes, and eventually purchased his first plot there in 2001. Cornelissen has since become a hugely influential winemaker in the region, working to a strict minimal intervention philosophy in both the vineyard and winery. Both red and white wines are made with traditional Sicilian varieties which undergo lengthy macerations on skins, before being bottled without filtration or sulphur additions.

Cornelissen's Susucaru Etna Rosso is a blend of Sicilian varieties - predominately Nerello Mascalese, with the remaining portion made up of Nerello Capuccio, Alicante Bouschet, Minella Nera, Uva Francesa, and Minella Bianco. It's a rugged wine that speaks volumes of the volcanic from which it comes from. Salted red and black fruits, dried herbs, and scorched earth with ferrous tannins and potent minerality.