The legend of Etna about the hundred months on the lees
GAUDENSIUS VINTAGE
Etna D.O.C.
Nerello Mascalese
Gaudensius Vintage is the greatest expression of the classic method of the Etna area in the style of Firriato, a precious gift of the highest active volcano in Europe. This classic vintage method comes from Firriato’s conviction to deepen and refine the sparkling techniques of Nerello Mascalese Etna: we decided to create a sparkling wine which is different from all the others for aging, vinification and methodical approach. The Gaudensius Vintage rests over 100 months on the lees, and in the case of Vintage 2012 even over 120 months. The bottles of Gaudensius Vintage are left to rest inside the wine cellars of Cavanera Etnea, at an ideal temperature of 11/12 degrees, in the darkness and relaxing silence accompanying the aging process in the bottle, that is made according to the dictates of the classic method. The period of more than 10 years in which the wine remains in contact with the yeasts, improves its body and structure, enhances its complexity until it develops aromas of the highest profile and a legendary perlage.
Gaudensius Vintage is the greatest expression of the classic method of the Etna area in the style of Firriato, a precious gift of the highest active volcano in Europe. This classic vintage method comes from Firriato’s conviction to deepen and refine the sparkling techniques of Nerello Mascalese Etna: we decided to create a sparkling wine
- Appellation:Etna DOC Spumante Brut Classic Method
- Vines: Nerello Mascalese
- Terroir: mountain
- Soil: Sandy, with high drainage capacity
- Exposure: north-east(650 mt. a.s.l)
Production Area
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.
Gaudensius Vintage
The role of Agronomy for the Sparkling method
Agronomic practices relating Gaudensius production includes an increase of foliage surface with the aim of covering and protecting bunches from sunlights. This is a countertrend practice compared to what is usually done on the Etna volcano. This practice slowes down the natural bunch maturation easing both malic acid and sugar concentration. Just after we cut bunches before ripening in the the middle of October. After vinification this brut classic method stays on lees around 32 months within a dried lava flow tunnel.
Gaudensius Vintage
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.
GAUDENSIUS VINTAGE
Awards
2012
Winter was characterized by cold temperatures with a lot of rain and even snow at lower altitudes. The temperatures above the seasonal average during the vegetative restart compensated for the delay that was expected for cold winter temperatures until close to spring. The very dry summer accelerated all physiological processes including maturation, in fact, the harvest was anticipated by about 8 days compared to the average in this way it was possible to preserve the acidic framework of the grapes. Definitely, this vintage can be characterized as “good” or “very good”, with an excessive touch of fullness in all wines, especially this applies to red wines which, thanks to an exceptional phenolic ripeness, are incredibly concentrated wines to age.
Paired with
Mediterranean Raw Fish
Clean the prawns, removing part of the carapace and the terminal fins. With tweezers I remove the intestine, the black thread. Shrimps must be taken off and peeled.
