Etna’s prelage with Firriato’s style
GAUDENSIUS BLANC DE NOIRS
Etna DOC Spumante Brut Classic Method
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)
Tenuta di Cavanera Etnea
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.
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.
The characteristics of vintages
Fruitful vintage both for quantity and quality grapes, we achieved “ interesting wines under the aromatic profile point of view”. The harvest lasted until the last week of September. 2013 enabled us to slowly harvest and consequently obtaining more gradual maturation. Date of collection: September.
Straw-yellow color tending to gold bright, the nose is dominated by small fruits, bread crust, and mineral notes, good structure and at the same time considerable elegance. Lingering savory and mineral with good clearance of currants and almonds.
The characteristics of vintages
This vintage benefited from favourable weather conditions, resulting in excellent and exquisite ripening of the local grape varieties Nerello Mascalese. Winter on the north-eastern side of the volcano was cold with scarce rainfall and it was followed by a spring with average temperatures, thus preparing the vines well for an optimum yield. The warm weather in the summer balanced out the grape ripening process, adding energy and vigour. The harvest began in the middle third of October; the labourers on the Cavanera estate harvested healthy, wholesome fruit with extraordinary potential, all done by hand, raising the well-deserved reputation of Firriato’s wines.
The vinification process consists of soft pressing followed by controlled-temperature fermentation. It is then aged on the lees with daily swirling for about four months and the wine is aged for a further three months in the bottle before being made available for sale. Date of collection: September 13th
It has a pale yellow colour, intense and elegant with notes of bread crust and yeast, fresh fruit and floral notes. Fine and persistent perlage. The taste has a strong minerality and good acidity.
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.