Etna’s prelage with Firriato’s style
GAUDENSIUS BLANC DE NOIR
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.
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.
- 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)
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 Blanc de Noir
Federico Lombardo di Monte Iato, Chief Operation Office of Firriato, Firriato, tells us about the Gaudensius Blanc de Noir, a magnificent expression of the Classic Etna Method.
It is a sparkling wine coming from 100% Nerello Mascalese, a native red grape variety from Etna grown on the terraces of Firriato on the slopes of the volcano.
THE WINE IN 3 WORDS: Mineral, eclectic, authentic.
CURIOSITY: Gaudensius is a Latin term that derives from Gaudeo, a word that means to have fun, rejoice. It is therefore a tribute to sharing, a celebration of being together.
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.
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 BLANC DE NOIR
International Wine Report: 93 pts
Wine Spectator: 87 pts
Wine Enthusiast: 91 pts
Vini Buoni d’Italia: Corona
Robert Parker: 90 pts
Vini Buoni d’Italia: 4 stars
Wine Enthusiast: 90 pts
Luigi Veronelli: 1 Clover
Stuffed sardines Ravioli
First, prepare the pastry for the ravioli, wrap it in the fur and let it rest for at least half an hour.
Meanwhile, for the fish stock, take the head and bone of a sea bream (it is possible to use other types of fish). Heat a drizzle of oil in a non-stick pan and lightly toast the head and bones, add celery, carrot, diced onion and vegetable broth (plain water is fine too) and cook over medium heat for about 30 minutes.