Production area
Cavanera Etnea
Sabbiosis soils of volcanic origin with tender dark shades. There Chromatic feature of these soils allows you to attract a greater quantity of heat during the daytime to disperse them quickly during the night for the large thermal excursions typical of this side of the volcano.
Gaudensius
The agronomy at the basis of sparkling wine
The agronomic practices underlying the raising of the Gaudensius grapes, provide, during the pruning of the screw, an increase in the leaf surface of the plant with the aim of covering and protecting the bunches from the sun's rays. This agronomic practice is carried out in contrast with what is usually happening on Etna. This activity in the vineyard slows down the maturation of the berries naturally, promoting the concentration of malic acid and the accumulation of aromas. Subsequently, an early harvest is proceeded (mid -September, although this variety is harvested around mid -October). Once the winemaking was carried out according to the classic method, the sparkling wine rests for a period of 32 months on the yeasts inside the tunnel dug in the lava casting.
Spumantization on Etna
The Etna terroir with its mesoclima and sandy soils of volcanic origin offers the ideal conditions for the breeding of the Mascalese Nerello. This vulcan endemic grape variety naturally grants sparkling wine and classic method of Firriato Gaudensius Blanc de Noir is a symbol of the eclecticity of this variety and the qualities it brings to the dowry. The combination of the pedoclimatic characteristics of Etna, characterized by high thermal excursions between day and night, by exposure to sunlight typical of the Mediterranean band and by the richness of soils, contribute to the development of grapes that are characterized by the intensity of the perfumes and aromatic finesse that are exalted with sparkling wine.
Gaudensius Blanc de Noir
Prizes and awards
International Wine Report: 93 points
Wine Spectator: 87 points
Wine enthusiast: 91 points
Robert Parker: 90 points
Wine enthusiast: 90 points
Vines from Italy: 4 stars
Luigi Veronelli: 1 clover
The perfect recipe for combining the Blanc de Noir: Ravioli di Sarde in Beccafico
- 2 average eggs
- 2 ounces of 00 flour
- 1 pinch of salt
- 1 drizzle of extra virgin olive oil
For the filling:
- 7-8 Sardinian (clean, sweating and spinned)
- 2-3 anchovy fillets under
- 80 g of cow's ricotta
- Parmigiano Reggiano to taste
- 1 clove of garlic
- Fresh wild fennel to taste
- 1 tablespoon of toasted pine nuts
- 1 tablespoon of soaked raisins
- lemon zest zbles to taste
- extra virgin olive oil
- salt
- pepper
For the comic:
- Head and Lisca of a big time (but other fish is also good)
- 1/2 Costa di celen
- 1 small carrot
- 1/2 onion
- abundant fresh wild fennel
To season:
- Cooking bottom of the oil -based stuffing, garlic, anchovy under the
- extra virgin olive oil
- Fresh wild fennel to taste
- Limone Zeste
- toasted pine nuts to taste
- soaked raisins to taste
- fish comic to taste
- homemade sliced bread to taste
Procedure
First, prepare the sheet for the ravioli, wrap it in the fur and let it rest for at least half an hour.
Meanwhile, for the fish comic, take the head and the bone of an oratory (it is possible to use other types of fish). Heat a drizzle of oil in a non -stick pan and slightly toast the head and bones, add celery, carrot, diced onion and vegetable broth (it is also good for simple water) and cook over moderate heat for about 30 minutes.
In the meantime, soak the raisins, slightly toast the pine nuts and clean the sardines. In a non -stick pan, heat the oil with a crushed and deprived clove of garlic, then letting us cliff some anchovies in a chopped oil. Remove the garlic and add the sardines, a little raisins and pine nuts, of the coarsely chopped fennel and cook for a few minutes.
Put the chopped thus obtained in a bowl (keeping the pan aside with the cooking bottom) and add the ricotta, the Parmesan and the lemon zest Zeste. Mix everything gently until you get a soft filling. Then spread the sheet and make quite large ravioli.
Filter the comic, season with salt and bring it to a boil in a large pot, where we will cook the ravioli.
Toast in the oven of homemade bread with a drizzle of oil, then crumble it coarsely. Put the pan back on the heat with the stuffing cooking bottom, add a drizzle of extra virgin olive oil, toasted pine nuts, raisins, fennel and, when the dressing will be hot, add a little fish comic (the quantity of comic depends on your preferences, if you love the more or less torny ravioli). I heart the ravioli, drain them gently and transfer them to the pan, flavor them for a couple of minutes and then put them sprinkling them with crumbled toasted bread and a little lemon zeste.
