The agronomic practices for the cultivation of Carricante del Gaudensius Blanc de Blancs include, during the pruning of the vine, an increase in the leaf surface of the plant, with the aim of covering and protecting the bunches from the sun's rays. This practice, unlike the Carricante vineyards intended to produce grapes for still white wine, is carried out to slow down the natural ripening of the grapes. This agronomic practice favors the concentration of malic acid and the accumulation of aromas. The Carricante harvest takes place around mid-September.

In the panorama of large quality wine companies, Firriato is the one that, in less than three decades, has been able to identify its own original production path, which on Etna has translated into planning dedicated to the classic method, which in this area boasts over 150 years of history. Gaudensius, the classic method forged by Etna. The specific slope of the volcano, on which Firriato grows his vineyards, presents peculiar characteristics. The reduced distance from the sea for which the vineyards intended for the production of grapes for sparkling wine base are influenced by the union of sea breezes and mountain-valley breezes which participate in a clear climatic difference between the coastal area and that of the volcano's hinterland. Furthermore, the Etna terroir, with its mesoclimate and its sandy soils of volcanic origin, offers ideal conditions for the breeding of Carricante. This vine, endemic to the volcano, naturally allows itself to be made into sparkling wine. The combination of the pedoclimatic characteristics of Etna contribute to the development of grapes that are characterized by the intensity of their aromas and aromatic finesse.