The refinement, complexity and typicality of Nerello Mascalese

GAUDENSIUS PAS DOSÈ

Classic Method Spumante

Nerello Mascalese

Refinement, complexity and typicality for this Gaudensius Pas Dosè by Nerello Mascalese. A classic method even more vertical in the basic choices desired by Firriato for this new label that completes, the production project of Gaudensius. A few bottles for a superior class wine, where the volcanic nature of the production context and the varietal fidelity stand out above all. The olfactory intensity is unusual due to the richness of the hints of fruit but also of wood and brackish stone. The absence of dosage enhances the grape variety and highlights its authenticity and character at its best. After 40 months of aging it releases pulsating, biting but also sweet sensations.

Refinement, complexity and typicality for this Gaudensius Pas Dosè by Nerello Mascalese. A classic method even more vertical in the basic choices desired by Firriato for this new label that completes, the production project of Gaudensius. A few bottles for a superior class wine, where the volcanic nature of the production context and the varietal fidelity stand out above all. The olfactory intensity is unusual due to the richness of the hints of fruit but also of wood and brackish stone. The absence of dosage enhances the grape variety and highlights its authenticity and character at its best. After 40 months of aging it releases pulsating, biting but also sweet sensations.


  • Appellation: Quality Sparkling Wine – Classic Method – Pas Dosé
  • 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

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.

Gaudensius

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

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.

Paired with

Busiate with sardines

For the sauce, proceed to blanch the fennel with the potatoes and blend adding enough salt. For the pasta sauce, brown together the onion, garlic, cherry tomatoes, capers, anchovies, green olives, pine nuts, raisins, sardines and melt a sachet of saffron in a pan.

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Firriato Winery, Authentic Terroir