The stylistic perfection of the union between two terroir
GAUDENSIUS BLANC DE BLANCS
Brut Classic Method Spumante
Carricante and Chardonnay
Quality soil acknowledgement and know how regarding the interaction between Vineyard-Land are the keys to intepret Firriato’s work in all its estates. This working conduct is much more evident in the Cavanera Etnea estate, where the winery produces Gaudensius Blanc de Blancs, spumante produced according to the classic method employing white grapes of Carricante and Chardonnay. Carricante grapes are tipycal of the Etna volcano and grow in the Cavanera Etnea estate, while Chardonnay grapes express all the hilly features of a cru growing in the Borgo Guarine estate, within the Trapani countryside, where these grapes can be used for the base wine of the Spumante just like those growing in the Champagne region. Gaudensius Blanc de Blancs represents the perfect union of two different terroir belonging to the same island
Quality soil acknowledgement and know how regarding the interaction between Vineyard-Land are the keys to intepret Firriato’s work in all its estates. This working conduct is much more evident in the Cavanera Etnea estate, where the winery produces Gaudensius Blanc de Blancs, spumante produced according to the classic method employing white grapes of Carricante and Chardonnay.”Approfondisci”
- Appellation:Brut Classic Method Spumante
- Vines: Carricante and Chardonnay
- Terroir: hilly, volcanic
- Cavanera Etnea soil : volcanic sandy soils with high dreinage capacity
- Borgo Guarini soil: calcareous-clayey
- Cavanera Etnea exposure: 650m a.s.l
- Borgo Guarini exposure: 250m a.s.l
Tenuta di Cavanera Etnea
Carricante grapes grow on the sandy-volcanic soils of Etna characterised by dark color undegoing high temperatures fluctuations. Chardonnay grapes grow in the hinterland of the Borgo Guarini estate which soil is composed of : oxisols, inceptisols and vertisols.
The classic method Spumante celebrates Sicily
Agronomic practices oriented to grow Carricante single vineyard for the Gaudensius blanc de blancs production includes the increase of leaf surface over the vine pruning, with the aim to cover and protect the clusters by sunshines. This practice is completely innovative on the Mount Etna scenario and is supposed to be used to slow grape ripening. Moreover this practice enables the concentration of malic acid and the aromas increase. Carricante harvest takes place over the first part of September, unlike Chardonnay harvest occurrs in the first part of August within the Borgo Guarini estate. Vinification is carried out according to classic method standards. Gaudensius blanc de blanc stays on yields around 30 months in the dried lava flow tunnel. Elegance and aromatic intensity together with persistent perlage characterise Gaudensius Blanc de Blanc defining it as an outstanding Spumante , the flagship among other Sicilian spumante.
The Classic method on the Etna volcano: The Gaudensius production
The particular slope of Etna volcano, where Firriato grows its vineyards, enjoys particular influences. The reduced distance from the sea enables vineyards, destined to the production of the base-wine for spumante, to benefit from marine breeze together with the hilly ones in union with the third element of temperature fluctuations, a remarkable climate difference between coast and the volcano hinterland. Complying with Etna DOC regulation, Firriato realizes Gaudensius, a spumante Blanc de Noirs, dosage brut, made with Nerello Mascalese grapes, a spumante project involving the winery into a recognizable wine maintaining its organoleptic characteristics year per year. Most recently, Firriato has undertaken the application of the classic method on native grapes of Carricante, vine spread on the Etna volcano, together with Chardonnay grapes, particularly suitable for producing Brut Spumante, growing in the opposite side of Sicily, within the Trapani countryside. The result of this organoleptic research involving grapes of two different Terroir is Gaudensius Blanc de Blancs, extra-brut dosage, gold coloreful enriched by high minerality.
GAUDENSIUS BLANC DE BLANCS
5 Spheres Sparkling
5 Spheres Sparkling
4 Stars Vini buoni d’Italia
Raw seafood platter paired with Gaudensius Blanc de Blancs
Cut up the swordfish finely to make the tartare and marinate with oil, salt, and lemon. Leave to rest for a couple of hours. Cut the amberjack into extremely thin slices carpaccio style. Remove the heads and shells from the prawns. Cut along their backs and pull out the intestines. Rinse thoroughly. Fillet and bone the mullet taking care not to tear the fillets. Scallop the amberjack.