A few weeks ago, I had an amazing tasting experience with Federico Lombardo di Monte Iato, COO of Firriato Winery, and Rossella Marino Abate, Consulente presso Firriato at Riserva Bistrot at the beautiful Cavanera Wine Resort. Federico gave me an extensive overview of the four different expressions of their sparkling wine label “Gaudensius”.
Cavanera Wine Resort
Cavanera and its surrounding vineyards are among the most beautiful in the area. We had views of one of Firriato’s treasures, their pre-phyilloxera vineyards, with an age, determined by a dendrochronological analysis, which has certified the age of the vines to be well over 150 years. Cavanera Etnea is Italy’s first carbon neutral winery and is highly recognized for its bio-architecture.
Gaudensius – Volcanic Line
The Nerello Mascalese and Carricante varieties are grown on specific slopes on Mount Etna, which give a substantial impact on the characteristics, as well as the Etna terroir, with its mesoclimate and its sandy soils of volcanic – these all offer ideal conditions for sparkling wine.
The combination of the pedoclimatic characteristics of Etna contributes to the development of grapes that are characterized by the intensity of the aromas and aromatic finesse.
The Gaudensius label now offers four different types of sparkling wines: Blanc de noir (Etna Doc Metodo Classico Brut made with Nerello mascalese grapes, Blanc de blancs (from Carricante grapes), Rosè, also Etna Doc from Nerello Mascalese and Pas Dosè.
The Gaudensius label is the culmination of a sparkling wine project that now makes Firriato the most important producer of the classic method on Etna.
Here are my tasting notes and other details of the four Gaudensius wines, which are produced from Nerello Mascalese and Caricante, two historical native varieties growing under the volcano.
NV Gaudensius Blanc de Blancs
Classification: Terre Siciliane Bianco Spumante
Grape Variety: Carricante 100%
Subzone: Zucconerò, Zottorinotto, Imbischi
Exposure: North (650 m a.s.l)
Soil: Volcanic, highly draining in the Cavanera Etnea estate
Training System: Guyot, permanent cordon
Harvest: Hand-picking, 2nd week of October for Carricante
Vinification: Soft pressing of whole grapes and fermentation at controlled
temperature, second fermentation in bottle
Disgorgement: 2021
Production Method: Classic method
Aging: In bottle, in contact with the yeasts for over 36 months
Dosage: Brut
Alcohol: 12.60 % vol.
Pale straw yellow in color; the nose is fresh, elegant yet complex with notes of white fruits, hazelnuts and honey, enhanced by some wonderful mineral sensations; In the mouth, it is delicate, elegant and concentrated, with a long persistence on the palate and good aromatic persistence with a savory finish perlage: fine and concentrated
Overall, a great personality – dry crisp, light with a clean finish
91/100
NV Gaudensius Blanc de Noir
Classification: D.O.C. Etna Spumante
Grape Variety: Nerello Mascalese
Vineyard Location: North/northeastern slope of the countryside around Mt. Etna
Subzone: Verzella, Feudo di Mezzo, Sant’Antonio – Cottanera
Exposure: Northeastern side of the Volcano (650 metres above sea level)
Soil: Sandy, with high drainage capacity
Training System: Alberello Etneo
Harvest: Second week of September
Vinification: Soft pressing of whole grapes and fermentation at controlled temperature
Disgorgement: 2021
Production Method: Second fermentation in bottle (classic method)
Aging: In contact with the yeasts for over 36 months with frequent “Coup de poignet” to favor the complexity on the nose and palate
Dosage: Brut
Alcohol: 12.60 %
Pale straw yellow with some elements of bright gold hues; delivers some intense fruit and delicate Sicilian citrus notes on the nose; complex flavor, good structure – remarkable elegance; long-lasting sapid with mineral persistence – the freshness is ornamented with sense of nut and toast; perlage: fine and concentrated – an outstanding wine
92/100
NV Gaudensius Rosé Etna
Classification: D.O.C. Etna Spumante
Grape Variety: Nerello Mascalese
Vineyard Location: North/northeastern slope of the countryside around Mt. Etna
Subzone: Verzella
Exposure: Northeastern side of the Volcano (630 metres above sea level)
Soil: Sandy, with high drainage capacity
Training System: Alberello Etneo
Harvest: Hand-picked. Second week of September
Vinification: Soft pressing of whole grapes and slight skin maceration. Fermentation at controlled temperature
Disgorgement: 2020
Production Method: Second fermentation in bottle (classic method)
Aging: In contact with the yeasts for over 24 months with frequent “Coup depoignet” to favor the complexity on the nose and palate
Dosage: Brut
Alcohol: 12.50 % vol.
This wine takes on transparent shades of pale peach and pink; aromas of strawberries and raspberries are quite exquisite, with some light floral notes; on the palate imparts fresh, caressing sensations; a well-balanced wine, with good structure and acidity; an extremely prolonged aromatic persistence
91/100
Gaudensius Pas Dose
Classification: IGT Terre Siciliane
Grape Variety: Nerello Mascalese
Vineyard Location: North/northeastern slope of the countryside around Mt. Etna
Subzone: Verzella
Exposure: Northeastern side of the Volcano (650 metres above sea level)
Soil: Sandy, with high drainage capacity
Training System: Traditional Gobelet from Etna
Harvest: Hand-picked. Second week of September
Vinification: Soft pressing of whole grapes and fermentation at controlled
temperature
Disgourgement: 2021
Production Method: Second fermentation in bottle (classic method)
Aging: In contact with the yeasts for over 48 months with frequent “Coup de
poignet” to favor the complexity on the nose and palate
Dosage: Pas dosè
Alcohol: 12.50 % vol.
Production: 3,000 bottles produced
Pale golden yellow in colour; very fine bubbles transported me to complex and a harmonious nose of white flowers, orange peel, lime, bread, and nuts; on the palate there is a beautiful savory trail of Sicilian citrus with mineral persistence – long lingering finish; A wonderful olfactory complex wine
94/100
” The demand for Etna wines is growing and is moving towards increasingly identifying and medium-high range choices ” said Federico Lombardo di Monte Iato, Coo di Firriato.
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