New year, new Gaudis: let’s introduce our reds Enza and Saro
The new year has begun and our 2023 purpose is to grow and innovate with constant attention to the quality of our wines.
We start the year by following up on what we sowed in 2022, with the strengthening of the identity of the Gaudis line reds.
A change that brings with it our family’s desire to enhance, at the same time, the wisdom of yesterday and the boldness of today.
The history of our company begins with our grandfather Rosario, known as Saro, who with passion and dedication in 1958 founded the winery in Piraino, in the province of Messina. A place where our company is still based today, and which is still led by a Rosario, but Saro’s grandson, who continues the tradition as a winemaker, with an open mind, new ideas and a lot of energy.
The improvement in the quality of the wines was followed not by a simple restyling, but a clear definition of the identity of our reds:
In 𝗦𝗮𝗿𝗼 𝗡𝗲𝗿𝗼 𝗱’𝗔𝘃𝗼𝗹𝗮, the new identity narrates a legacy to be cherished, from yesterday to today, from grandfather to grandson. A tribute to grandfather Saro and the quintessential Sicilian native grape variety.
In 𝗘𝗻𝘇𝗮 𝗦𝘆𝗿𝗮𝗵, from an international grape variety that has found its home in Sicily, the new identity narrates of small gestures, family love and the caress of a grandmother always ready to encourage us toward tomorrow.
The black grapes of Gaudis reds are grown organically in the Jato Valley: an area with a strong agricultural connotation, surrounded by rolling hills and wide valleys that are crossed by the Jato River.
𝗘𝗻𝘇𝗮 𝗦𝘆𝗿𝗮𝗵 and 𝗦𝗮𝗿𝗼 𝗡𝗲𝗿𝗼 𝗱’𝗔𝘃𝗼𝗹𝗮 are born in Contrada Guastella, on soils that tend to be clayey at an altitude of about 400 meters above sea level, where winters are mild and summers warm, mitigated by temperature range and ventilation.
Harvest takes place in the second decade of September and fermentation, lasting 10-12 days takes place in contact with the skins, followed by spontaneous malolactic fermentation in stainless steel. Maturation, on the other hand, takes place both in steel tanks and in oak barrels for at least one year, and then gives way for aging in the bottle for about six months.
At the conclusion of this long process, Syrah expresses itself with intense aromas of licorice and spices and in a fresh, velvety and soft sip, while Nero d’Avola has a firm, enveloping sip with a long, spicy finish and intense bouquet of ripe cherries, pot-pourri and underbrush.
How to pair them to best enhance their characteristics?
Grab pen and paper and note these super pairings!
Let’s start with 𝗘𝗻𝘇𝗮 𝗦𝘆𝗿𝗮𝗵 to pair with green pepper fillet: a meaty main course that brings out the spicy hints of Syrah at its best.
For barbecue lovers, on the other hand, we suggest pairing 𝗘𝗻𝘇𝗮 𝗦𝘆𝗿𝗮𝗵 with its intense spicy aromas, with beefsteak: a succulent meat main course to be served with arugula and parmesan shavings.
We recommend to pair 𝗦𝗮𝗿𝗼 𝗡𝗲𝗿𝗼 𝗱’𝗔𝘃𝗼𝗹𝗮 with mushrooms and speck Fettuccine, an invitingly fragrant and very tasty first course.
But it doesn’t end there! If you are a sea lover, you must try this pairing:
𝗦𝗮𝗿𝗼 𝗡𝗲𝗿𝗼 𝗱’𝗔𝘃𝗼𝗹𝗮 and sweet and sour tuna, a typically Sicilian fish main course, simple but with a strong flavor.
Curious to taste our Gaudis?