• GAUDENSIUS PAS DOSÈ Metodo Classico Nerello Mascalese, Cantina Firriato Vini e liquori Firriato
  • GAUDENSIUS PAS DOSÈ Metodo Classico Nerello Mascalese, Cantina Firriato Vini e liquori Firriato
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Firriato

Gaudensius Pas Dosè Classic Mascalese Mascalese Method, Firriato cellar

€37.90 EUR
€37.90 EUR
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The finesse, complexity and typicality of the Mascalese Nerello

Gaudensius pas dosè

Classic method

Nerello Mascalese


Finesse, complexity and typicality for this Gaudensius pas dosè Of Nerello Mascalese. The evolution of the classic method sparkling wine rises even more with the aim of giving maximum enhancement to the main grape variety of the volcano. A edition of very few bottles for a "Nature" wine, of a higher class, where it excels all the volcanic nature of the production context and varietal loyalty. The olfactory intensity is unusual for the richness of the references of fruit but also of forest and brackish stone. The absence of the dosage enhances the grape variety and highlights its best authenticity and character. After 40 months of aging, it releases buttons, interesting, biting and sweet sensations at the same time.

  • Classification: IGT Sicilian lands
  • Vector: Nerello Mascalese
  • Patellima: Mountain
  • Soil: Sandy, volcanic matrix with high draining capacity
  • Exposure: North (650 meters above sea level)

 


Production area

Cavanera Etnea

Tenuta di Cavanera Etnea, sandy soils of volcanic origin with tender dark shades. The chromatic feature of these soils allows you to attract a greater amount of heat during the day 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 40 months on the yeasts inside the tunnel dug in the lava casting.

Gaudensius

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 pas dosè is a symbol of the eclecticity of this variety and the qualities it brings to the dowry. A large sparkling wine, the result of an accurate wine research that by renouncing the dosage, guarantees the authenticity of a prestigious classic Sicilian method, confirming that this region always manages to stand out in the panorama of wine at national and international level.

The recipe to combine the Gaudensius pas dosè: busiata with sardines

Ingredients for 4 people

  • 2 decks of wild fennel
  • 1 onion
  • 2 cloves of garlic
  • 60 gr of cherry cherry tomatoes
  • 2 potatoes
  • 40 gr of pine nuts
  • 25 gr of raisins
  • 120 g of sardine fillets already affected
  • toasted crumb q, b,
  • 6/8 capers
  • 1 anchovy
  • Chopped olives to taste
  • 1 sachet of saffron
  • 350 gr of busiate (typical pasta of the province of Trapani)

Preparation

For the sauce, proceed to blanch the fennel with the potatoes and whisk adding salt as enough. For the pasta sauce, brown onion, garlic, cherry tomatoes, capers, anchovies, green olives, pine nuts, raisins, sardines and melt everything in a pan, a sachet of saffron. Put a part of the sardines aside and blanch them slightly in a pan. Drain the fennel and squeeze it well so that it loses all the water. Put a saucepan of water on the fire and salt before boiling. Once hot, dip the busiates. Cook the Sardinian dressing for about 5 minutes, adding 2/3 tablespoons of cooking water from time to time. Serve the buses with the Sardinian sauce and decorated with the remaining sardines put aside and a handful of toasted breadcrumbs.


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