It contains within itself the light of a dawn in Sicily, where pink takes on almost transparent shades. Gaudensius Rosé is a classic author's method for the distinctive uniqueness brought by a selected collection of Nerello Mascalese grapes, made in the Cavanera estate on Etna, in the Verzella district. A classic method of refined olfactory weaving. The fragrances of red fruit and raspberries are exquisite and very pleasant and impart fresh sensations on the palate, caressing like the delicate but persistent perlage of this bottle forged from Etna.
- Classification: Etna D.O.C
- Grape variety: Nerello Mascalese
- Pedoclimate: Montano
- Soil: Sandy loam with high draining capacity
- Exposure: North East (750 m above sea level)
PRODUCTION AREA
Cavanera Etnea
The Verzella area presents different soil and climatic conditions of the vineyards; in fact, the different parcels guarantee wines of high freshness (acid profiles) and aromatic complexity, thanks to this multifaceted microclimatic framework. Shallow, very sandy and fertile soils of volcanic matrix, with high draining capacity, are characterized by the high concentration of nutritional elements.
GAUDENSIUS ROSÈ
The Classic Method Rosé 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 Firriato method thanks to the high levels of malic acidity. Thanks also to a low level of anthocyanins, from which the pale red color of the wine derives, it is possible to proceed with a sparkling rosé process with notable results. After the manual harvest, we proceed with a soft pressing of whole grapes and skin maceration in the press for a short time, from one to two hours. 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. Highly intense fruity scents of strawberry and berries, light floral notes, in particular violet. A balanced sparkling wine, with a high structure, good acidity, and an extremely long aromatic persistence. A classic rosé method that stands out on the national scene for the typicality of the native variety used, capable of describing a terroir as unique as that of Etna.
The recipe to pair with Gaudensius Rosè: Gran Crudo from our sea
- cuttlefish julienne
- a teaspoon of squid ink
- 2 marinated tuna fillets
- scampi
- oysters
- sea urchins
- red prawn from Mazara
- a dollop of basil mayonnaise
- sprigs of mayonnaise flavored with spices
- oil and salt to taste
Preparation
Clean the scampi, removing part of the carapace and the terminal fins. With tweezers I remove the intestine, the black thread.
The prawns must be removed and shelled. The suggestion is to wash them before the operation. Separately, take four tablespoons of oil and emulsify it by hand with the lemon juice, squeezed drop by drop, by hand, on the spot.
Clean the oysters: with the dedicated knife inserted between the two valves, I try to cut the muscle that keeps them closed and open them completely. Remove the residues, being careful not to let the water contained inside escape.
Then proceed by taking the curls and opening them in half using the indicated tool
Cut the long part of the cuttlefish above the bone, where the pulp is thinnest. Expand the cuttlefish and remove the tentacles with the entrails, then extract the bone. Peel the bag by grabbing the skin from the widest part and pulling downwards, thus exposing the pulp.
Present the crudités accompanied by flavored mayonnaise and a drizzle of raw oil, with lemon quarters (for those who like it).
