In the glass
Aroma: red cherry, brioche, volcanic mineral, citrus
Palate: tart cherry, lemon zest, bready yeast, saline mineral
Gaudensius is Firriato's traditional-method sparkling wine from Nerello Mascalese on the Verzella contrada: fine persistent bubbles, red-cherry vibrancy and volcanic mineral character - a strong contender alongside Murgo's long-established Etna sparkling.
What it pairs with
-
Arancini al burro
Fine bubbles and bright acidity cut through the richness of the fried rice ball. -
Oysters with lemon
Briny volcanic mineral notes and racy acidity are the classic oyster match. -
Prosciutto di Parma and melon
Fine bubbles cleanse the palate between bites; cherry fruit bridges sweet-salty combination.
How to serve Firriato Gaudensius Etna Brut
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute: the bowl shape rewards the wine's structure.
- Pair with. Arancini al burro, Oysters with lemon, Prosciutto di Parma and melon. Match the wine's structure to the dish's fat and salt.
History
Firriato launched Gaudensius from the Cavanera Etnea estate in 2010, joining Murgo in demonstrating the viability of traditional-method sparkling wines from Nerello Mascalese. The Cavanera resort's location on Etna's north slope at Verzella provides the cool temperatures necessary for developing the wine's fine acidity.
- 2010 — First Gaudensius vintage; Etna traditional-method sparkling established at Cavanera
Facts
- Producer
- Firriato Cavanera Etnea
- Grapes
- Nerello Mascalese
- Classification
- Etna Spumante Brut Metodo Classico
- Oak
- No oak; minimum 36 months on lees in bottle
- ABV
- 12.5%
- Price
- €28-45 at retail
- Drinking window
- 2-8 from disgorgement
- First vintage
- 2010
Frequently asked about Firriato Gaudensius Etna Brut
What does Firriato Gaudensius Etna Brut taste like?
On the nose, red cherry, brioche, volcanic mineral, citrus. On the palate, tart cherry, lemon zest, bready yeast, saline mineral. Structurally light-bodied, low tannins, racy acidity with a persistent fine bubbles, mineral finish. Gaudensius is Firriato's traditional-method sparkling wine from Nerello Mascalese on the Verzella contrada: fine persistent bubbles, red-cherry vibrancy and volcanic mineral character - a strong contender alongside Murgo's long-established Etna sparkling.
When should I drink Firriato Gaudensius Etna Brut?
Drink 2-8 from disgorgement. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Firriato Gaudensius Etna Brut?
Arancini al burro is the canonical pairing. Other strong matches include Oysters with lemon and Prosciutto di Parma and melon. Fine bubbles and bright acidity cut through the richness of the fried rice ball.
What grapes are in Firriato Gaudensius Etna Brut?
The blend is Nerello Mascalese. The wine is classified as Etna Spumante Brut Metodo Classico.