From a multi-layered soil type with limestone, silt, and loam, this white wine has everything you want from an easy to drink wine with enough complexity. After the harvest, it was directly pressed and put into big 1200 liter oak barrels to ferment spontaneously and age for one year without any additives. It was filled straight into the bottle, and as you might have noticed, it's the first screwcap bottle we've featured. The result is one of my favorite natural Rieslings in Germany. With its slight creaminess, it still has quite a bit of exotic fruitiness. This wine works with many foods from lentils to the usual Asian cuisines, which Riesling is perfect for.
This Pet-Nat comes from limestone-heavy soil and is a mix of different grape varieties, some red and some white. All of them were directly pressed and left to start fermentation for two weeks. The fermenting must, which still contains unfermented sugar, is bottled and closed with crown caps to finish fermentation and mature in the bottle for four months. The wine was not disgorged, which adds some yeasty softness to counter the crispy freshness. With its very dry minerality, it goes well with cheese, but also some heavier dishes which need acidity to cut through them.
After some industrial wine producer picked the name "Contadino," which this wine was previously called, Frank did the smartest thing and just named this one "Susucaro Rosso" to take some of the fame of the rosé with the same name. Frank makes a "pied-de-cuve," a starter culture, from the same vineyard to get the fermentation going. The must and the skins stay in neutral epoxy tanks, with the skins being removed after 60 days. You will probably taste the volcanic Etna minerality when trying this, but also small red cherries, licorice, and smoky, peppery notes. This Vino Rosso is going well with seafood pasta or grilled meats.