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Marisa Cuomo

FIORDUVA

GRAPES: 40% RIPOLI, 30% FENILE, 30% GINESTRA

 

The Wine: Fiorduva is made of 40% Ripoli, 30% Fenile and 30% Ginestra grapes. Harvesting by hand usually starts in mid September and ends in mid November.  The grapes used to make this wonderful wine are exclusively grown in the Furore area. The grapes are gently pressed and the juice is then racked off of the solids into new French oak barriques where it is inoculated with selected yeast.  A cold maceration is used to obtain the finest fragrance of the fruit.  Temperature controlled fermentation takes place in new barriques for about 3 months. The wine is then aged in new barriques for approximately 9 months with an additional 6 months in bottles before being released in the market.

Tasting Notes: Fiorduva has a rich straw yellow color with golden hues. This wine shows ripe tropical fruit, with a touch of apricot and caramel on the nose. It finishes with a firm dried apricot and currant note.  Very long tangy aftertaste. This elegant wine serves well also as a dessert wine or as a Meditation Wine. 

FURORE BIANCO

GRAPES: 60% FALANGHINA, 40% BIANCOLELLA 

  

The Wine: Harvesting by hand usually starts at the beginning of October.  The grapes are gently pressed and a cold maceration is used to obtain the finest fragrance of the fruit.  Temperature controlled fermentation takes place in stainless steel for about 20-30 days.  Then the wine is decanted into other stainless steel tanks for an additional 2-3 months before bottling.

Tasting Notes: Harvesting by hand usually starts at the beginning of October.  The grapes are gently pressed and a cold maceration is used to obtain the finest fragrance of the fruit.  Temperature controlled fermentation takes place in stainless steel for about 20-30 days.  Then the wine is decanted into other stainless steel tanks for an additional 2-3 months before bottling. 

FURORE ROSSO

GRAPES: 50% PIEDIROSSO, 50% AGLIANICO 

 

The Wine: Harvesting by hand usually starts at the end of October.  The grapes are gently pressed and a cold maceration is used to obtain the finest fragrance of the fruit.  Temperature controlled fermentation takes place in stainless steel for about 12 days.  After settling, the wine is racked to new French oak barriques, where it completes a slow but steady primary fermentation, followed by a malolactic fermentation.  The wine ages for an additional 6 months in new French oak barriques.

Tasting Notes: Furore Rosso has a ruby red color.  This outstanding wine offers notes of cherry and licorice.  Full-bodied and well balanced, with spices overtones. An awesome wine of great depth with an extensive long finish. Furore Rosso pairs well with pasta with rich sauces, red meats, game and aged cheeses. 

ROSATO

GRAPES: 50% PIEDIROSSO, 50% AGLIANICO

 

The Wine: Costa D’Amalfi Rosato D.O.C. is a stunning rosé colored wine that exudes fresh red fruit. Produced with 50% Piedirosso and 50% Aglianico grape in Furore, with its dolomitic-limestone rocks on a terraced coastal vineyard exposed to the South / South West. The grapes are harvested manually, arrive intact in the winery, and after de-stemming and crushing are subjected to pressing. The juice is fermented in stainless steel vats at a controlled temperature for about 20 days.

Tasting Notes: Intense pink color, aroma of fruit and especially citrus fruits and ripe berries, juicy with silky texture. The flavor is complex and balanced with a slight predominance of freshness. On the palate, it’s lively and refreshing, balanced and beautifully delicate. Try it served with grilled fish and semi-hard cheeses. 

RAVELLO BIANCO

GRAPES: 60% FALANGHINA, 40% BIANCOLELLA 

 

The Wine: Harvesting by hand usually starts at the beginning of October.  The grapes are gently pressed and a cold maceration is used to obtain the finest fragrance of the fruit.  Temperature controlled fermentation takes place in stainless steel for about 20-30 days.  Then the wine is decanted into other stainless steel tanks for an additional 2-3 months before bottling.

Tasting Notes: Ravello Bianco is a straw yellow color with greenish hues.  Refreshing, with complex floral, citrus, pear and apple flavors with an emerging polished finish. This elegant wine pairs well with light sauce risottos, fish soups, homemade pastas with delicate sauces, grilled vegetables, seafood platters and fresh cheeses. 

FURORE ROSSO RISERVA

GRAPES: 70% PIEDIROSSO, 30% AGLIANICO 

 

The Wine: Harvesting by hand usually starts at the end of October. The grapes are gently pressed and a cold maceration is used to obtain the finest fragrance of the fruit.  Temperature controlled fermentation takes place in stainless steel for about 20 days.  After settling, the wine is racked to new French oak barriques, where it completes a slow but steady primary fermentation, followed by secondary malolactic fermentation.  The wine ages for an additional 12 months in new French oak barriques. Then it is bottled at cold temperatures.

Tasting Notes: Furore Rosso Riserva is an essence of ink in color with Bordeaux red hues.  This colossal wine offers an intense nose of black fruits, leather, and game. Full-bodied with jammy fruit on the palate with a texture of compelling elegance, well balanced, with spices and black currant overtones. An awesome wine of great depth with an extensive long finish. This aristocratic wine serves well pastas with rich sauces, roasted leg of lamb, seared beef tenderloin with mustard-horseradish sauce, spiced pork tenderloin and braised shallots and/or aged cheeses. 

RAVELLO ROSSO RISERVA

GRAPES: 70% PIEDIROSSO, 30% AGLIANICO 

 

The Wine: Harvesting by hand usually starts at the end of October.  The grapes are gently pressed and a cold maceration is used to obtain the finest fragrance of the fruit.  Temperature controlled fermentation takes place in stainless steel for about 20 days.  After settling, the wine is racked to French oak barrel, where it completes a slow but steady primary fermentation, followed by secondary malolactic fermentation.  The wine ages for 12 months in new French oak barriques.  Then it is bottled at cold temperatures.

Tasting Notes: Ravello Rosso Riserva is a pomegranate color with garnet hues.  This superb red wine shows ripe huckleberry jam aromas and baked sugar plum flavors on the nose with spicy black currant and vanilla overtones and a long toasty almond finish. This elegant wine pairs well with savory sauces pasta dishes, roasted or braised lamb, beef bourguignon and wild mushroom and /or aged cheeses.