PRODUCTION AREA
Cavanera Etnea
Sandy soils of volcanic origin with dark tones. The The chromatic characteristic of these soils allows it to attract a greater quantity of heat during the daytime to quickly disperse it during the night due to the large temperature variations typical of this side of the volcano.
GAUDENSIUS
The agronomy behind sparkling wine production
The agronomic practices underlying the cultivation of Gaudensius grapes 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 agronomic practice is carried out in contrast with what usually happens on Etna. This activity in the vineyard naturally slows down the ripening of the grapes, favoring the concentration of malic acid and the accumulation of aromas. Subsequently, we proceed with an early harvest (mid-September, although this variety is harvested around mid-October). Once the vinification has been 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 flow.
Sparkling wine production on Etna
The Etna terroir with its mesoclimate and its sandy soils of volcanic origin offers ideal conditions for the breeding of Nerello Mascalese. This vine, endemic to the volcano, naturally allows itself to be made into sparkling wine and the classic method of Firriato Gaudensius Blanc de Noir is a symbol of the eclecticism of this variety and the qualities it brings with it. The combination of the pedoclimatic characteristics of Etna, characterized by high temperature variations between day and night, the exposure to sunlight typical of the Mediterranean area and the richness of the soil, contribute to the development of grapes which are characterized by the intensity of the aromas and aromatic finesse which are enhanced with sparkling wine production.
GAUDENSIUS BLANC DE NOIR
Awards and Recognitions
International Wine Report: 93 points
Wine Spectator: 87 points
Wine Enthusiast: 91 points
Robert Parker: 90 points
Wine Enthusiast: 90 points
Good Wines of Italy: 4 stars
Luigi Veronelli: 1 Clover
The perfect recipe to pair with Blanc de Noir: Beccafico sardine ravioli
- 2 medium eggs
- 2 ounces of 00 flour
- 1 pinch of salt
- 1 drizzle of extra virgin olive oil
For the filling:
- 7-8 sardines (cleaned, filleted and boned)
- 2-3 anchovy fillets in oil
- 80 g of cow's milk ricotta
- Parmesan cheese to taste
- 1 clove of garlic
- fresh wild fennel to taste
- 1 tablespoon toasted pine nuts
- 1 tablespoon soaked raisins
- lemon peel zest to taste
- extra virgin olive oil to taste
- salt
- pepper
For the comic:
- head and bone of a large sea bream (but other fish are also fine)
- 1/2 stick of celery
- 1 small carrot
- 1/2 onion
- abundant fresh wild fennel
To season:
- cooking bottom of the stuffing based on oil, garlic, anchovies in oil
- extra virgin olive oil to taste
- fresh wild fennel to taste
- lemon zests
- toasted pine nuts to taste
- soaked raisins to taste
- fish comic to taste
- sliced homemade bread to taste
Procedure
First, prepare the pastry for the ravioli, wrap it in cling film and let it rest for at least half an hour.
Meanwhile, for the fish stock, take the head and bone of a sea bream (it is possible to use other types of fish). Heat a drizzle of oil in a non-stick pan and lightly toast the head and bones, add celery, carrot, diced onion and vegetable broth (just plain water is fine) and cook over a moderate heat for about 30 minutes.
In the meantime, soak the raisins, lightly toast the pine nuts and clean the sardines. In a non-stick pan, heat some oil with a crushed and peeled clove of garlic, then add some chopped anchovies in oil. Remove the garlic and add the sardines, some raisins and pine nuts, some coarsely chopped fennel and cook for a few minutes.
Place the resulting mixture in a bowl (keeping the pan with the cooking juices aside) and add the ricotta, parmesan and some lemon zest. Mix everything gently until you obtain a soft filling. Then roll out the pastry and make quite large ravioli.
Filter the fumet, add salt and bring it to the boil in a large pot, where we will cook the ravioli.
Toast some homemade bread in the oven with a drizzle of oil, then crumble it coarsely. Put the pan with the cooking juices of the filling back on the heat, add a drizzle of extra virgin olive oil, toasted pine nuts, raisins, fennel and, when the sauce is hot, also add a little fish stock (the amount of stock depends on your preferences, if you like more or less thick ravioli). Cook the ravioli, drain them delicately and transfer them to the pan, let them flavor for a couple of minutes and then serve them on a plate, sprinkling them with crumbled toasted bread and a little lemon zest.
