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

BUY NOW!
BUY NOW!

  • 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)
SENSORIAL PROFILE & WINEMAKING
SENSORIAL PROFILE & WINEMAKING

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

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.

SHARE!

Firriato Winery, Authentic Terroir