Etna’s prelage with Firriato’s style

GAUDENSIUS BLANC DE NOIR

Etna DOC Spumante Brut Classic Method

Nerello Mascalese

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. ”Approfondisci”


  • 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)
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 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

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

The characteristics of vintages

GAUDENSIUS BLANC DE NOIR

Awards

Vini Buoni d’Italia: 4 stars

Wine enthusiast: 90 pts

Luigi Veronelli: 1 Clover

Paired with

Fish of the day, in seafood stew with potato and peas pie

Wash the mussels thoroughly and rinse them twice under running water. In two separate pans burst mussels and clams, filter the water emitted from the seafood and keep warm. Extract the seafood and set aside. Prepare the fish stock with the water of the seafood, the onion and the bones of the snapper. Cook on low heat, add salt and pepper and keep warm.

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