It contains the light of a Eurora in Sicily, where the squad takes almost transparent shades. Gaudensius Rosé is a classic author's method for the distinctive uniqueness brought to the dowry by a selected collection of Nerello Mascalese grapes, operated on the Cavanera estate on Etna, in the Verzella district. A classic method of refined olfactory texture. The fragrances of red fruit and raspberries that on the palate imprint fresh sensations, caresses such as the delicate but persistent pearl of this bottle forged by Etna.
- Classification: Etna D.O.C
- Vector: Nerello Mascalese
- Pedoclimates: mountain
- Soil: Safe Franco with high draining capacity
- Exhibition: North East (750 mt. S.L.M.)
Production area
Cavanera Etnea
The Verzella area has different pedological conditions and climatic mouse of the vineyards; In fact, the different parcels guarantee high freshness wines (acid profiles) and aromatic complexity, thanks to this microclimatic picture so multifaceted. Son -deep soils, very sandy and fertile of volcanic matrix, with high draining capacity they are characterized by the high concentration of nutritional elements.
Gaudensius Rosè
The rosé as a classic method 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 florriato thanks to the high levels of malic acidity. Thanks also to a low level of anthocyanins, from which the red color discharge of the wine derives, it is possible to proceed with considerable results to a sparkling wine in rosé. After the manual harvest, a soft pressing of full maceration of films in the press for a reduced time, from one to two hours. The combination of the pedoclimatic characteristics of Etna, characterized by high thermal excursions between day and night, by exposure to sunlight typical of the Mediterranean band and by the wealth of soils, contribute to the development of grapes that are characterized by the intensity perfumes and aromatic finesse that are enhanced with sparkling wine. Fruit hints of high strawberry intensity and berries, read floral notes, in particular viola. A balanced sparkling wine, with a high structure, good acidity, with extremely prolonged aromatic persistence. A classic rosé method that stands out on the national panorama for the typicality of the autochthonous variety used, capable of telling a unique terroir such as Etna.
The recipe to combine Gaudensius Rosè: great raw of our sea
- julienne of cuttlefish
- A teaspoon si black of cuttlefish
- 2 marinated tuna fillets
- scampi
- oysters
- sea ​​urchins
- Gambero Rosso di Mazara
- A tuft of basil mayonnaise
- Tufts of mayonnaise flavored with spices
- oil and salt enough
Preparation
Clean the scampi, removing part of the carapace and the terminal fins. With a tweezer I remove the intestine, the black thread.
The shrimp should be taken off and shelled. The suggestion is to wash them before the operation. Apart from taking four tablespoons of oil, and emulsifying it by hand with lemon juice, squeezed drop, hand, at the moment.Â
Clean the oysters: with the dedicated knife and slipped between the two valves, I try to cut the muscle that keeps them closed and I open them completely. Remove the residues, taking care not to escape the water contained inside.
Then proceed by taking the curls and open them in half using the indicated tool
Increate the long part of the cuttlefish above the bone, where the pulp is thinner. Widen the cuttlefish and detach the tentacles with the entrails, then extract the bone. Peel the bag by grabbing the skin from the wider part and pulling downwards, thus denied the pulp.
Presenting the crudité accompanied by flavored mayonnaits and a drizzle of raw oil, with quarter quarters (for those who like it).
