• GAUDENSIUS PAS DOSÈ Classic Method Nerello Mascalese, Cantina Firriato Wines and liqueurs Firriato
  • GAUDENSIUS PAS DOSÈ Classic Method Nerello Mascalese, Cantina Firriato Wines and liqueurs Firriato
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Firriato

GAUDENSIUS PAS DOSÈ Classic Method Nerello Mascalese, Cantina Firriato

GAUDENSIUS PAS DOSÈ Classic Method Nerello Mascalese, Cantina Firriato

€37.90 EUR
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THE FINENESS, COMPLEXITY AND TYPICALITY OF NERELLO MASCALESE

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 further with the aim of giving maximum value to the main grape variety of the volcano. A run of very few bottles for a superior class "nature" wine, where the volcanic nature of the production context and varietal fidelity stand out above all else. The olfactory intensity is unusual due to the richness of the hints of fruit but also of forest and brackish stone. The absence of dosage enhances the grape variety and best highlights its authenticity and character. After 40 months of refinement it releases pulsating, interesting, biting and sweet sensations at the same time.

  • Classification: IGT Sicilian Lands
  • Grape variety: Nerello Mascalese
  • Pedoclimate: Montano
  • Soil: Sandy, of 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 dark tones. 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 40 months on the yeasts inside the tunnel dug in the lava flow.

GAUDENSIUS

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 Pas dosè is a symbol of the eclecticism of this variety and the qualities it brings with it. A great sparkling wine, the result of careful oenological research which, by renouncing dosage, guarantees the authenticity of a prestigious classic Sicilian method, confirming that this region always manages to stand out in the wine panorama at a national and international level.

The recipe to pair with Gaudensius Pas Dosè: Busiata with sardines

Ingredients for 4 people

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

Preparation

For the sauce, blanch the fennel with the potatoes and blend, adding salt to taste. For the pasta sauce, brown the onion, garlic, cherry tomatoes, capers, anchovies, green olives, pine nuts, raisins, sardines together and let everything melt in the pan, along with a sachet of saffron. Set aside some of the sardines and blanch them lightly in a pan. Drain the fennel and squeeze it well so that it loses all the water. Place a saucepan of water on the heat and add salt before boiling. Once boiling, immerse the busiate. Cook the sardine sauce for about 5 minutes, adding 2/3 tablespoons of cooking water from time to time. Serve the busiate with the sardine sauce and decorate with the remaining sardines set aside and a handful of toasted breadcrumbs.


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