©Firriato - gaudensius - Gaudensius Blanc de Noir

Etna’s prelage with Firriato’s style


Etna DOC Spumante Brut Classic Method

Nerello Mascalese

A perfect union created from vines that spread their roots in the volcanic terrain and mountainside climate that only Etna can offer. The famous, centuries-old Nerello Mascalese grapes are processed into a sparkling white wine, appealing in the glass and a true example of absolute style. The sparkling process is completed using the “blanc de noirs” method to bring out the sensory characteristics of the Nerello Mascalese grapes. After a light pressing of the grapes still attached to the stalks, vinification occurs inside the winery contained within the typical Etna baglio (old farmhouse) dating back to the 17th century. Gaudensius is a sparkling wine with a refined bead of continuous and persistent tiny bubbles, distinguished by colours with hints of luminous gold, and a complex flavour that is also of rare elegance.

  • Appellation: Etna DOC Spumante Brut Classic Method
  • Vine:  Nerello Mascalese
  • Terroir: mountain
  • Soil: Sandy, with high drainage capacity
  • Exposure: north-east(650 mt. a.s.l)
©Firriato - pulsante 1 - Gaudensius Blanc de Noir

Production Area

Tenuta di Cavanera Etnea

©Firriato - mappa cavanera - Gaudensius Blanc de Noir

The sandy soils of a volcanic origin are dark in colour. This chromatic trait of the soil allows it to absorb more heat during sunlight hours which then quickly escapes during the night leading to a great difference in temperature on this slope of the volcano.

©Firriato - Terroir 3 - Gaudensius Blanc de Noir


The classic method on the Etna Volcano: The Gaudensius production

The Terroir of the Mount Etna with its climate and sandy soil of volcanic origin offer suitable conditions for Nerello Mascalese growing. This native vine varietal is normally used for producing  spumante classic method and the Gaudensius Blanc de Noir classic method reflects the versatile nature of this vine varietal. The union between the climate and soil conditions of the Etna volcano, influenced by high temperature fluctuations between day and night, and the typical sun exposure of the Mediterranean area together with the soil richness eases, the development of grapes releasing intense fragrances and aromatic delicacy enhanced by the sparkling process.

©Firriato - Annate Gaudensius Vendemmia Nerello Mascalese Cavanera - Gaudensius Blanc de Noir
©Firriato - Gaudensius gamberi e grano spezzato  DSC0042 - Gaudensius Blanc de Noir

Paired with

Bulgur Wheat and Seared Prawns

Cook the bulgur wheat by steaming over the vegetable stock. Leave to cool and season with salt, pepper and a drizzle of olive oil. Shell the prawns, leaving some with tails (for decoration), drizzle with oil and place on a baking sheet covered with baking parchment. Sear them in the oven at 180°C for 4-5min, leave to cool and season with salt and pepper.