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Furore Rosso, 2013

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Marisa Cuomo Winery, Amalfi Coast. The winemaker is Marisa Cuomo and she has received widespread accolades for her winemakeing style and 90 points and higher for her wines. Furore comes to MetroWines by customer request. A blend including 50% Aglianico, a varietal that you have liked, and an unusual varietal that will probably be new, and well worth it, to you. This wine, from vines grown on stone walled terraces, truly brings the cool breezes of the Mediterranean to you. The grapes are flavorful and intense and, made wine, offer cherries, licorice and spice. From the winery:

The grapes that grow here, clinging to the rocks of Furore, are exposed to the magical action of the sun and sea of the Amalfi Coast. The charm of the geometry of the estate’s vineyards is joined by the beautiful wine cellar dug into the rock.

Since 1980, the year in which the winegrowing estate was established, Cantine Marisa Cuomo has belonged to Andrea Ferraioli and Marisa Cuomo, and it occupies an area of 10 hectares.
The selection of noble grapes, the search for the right degree of freshness and humidity, combined with the passage of time, old secrets handed down by the local winemakers and the advanced technology used by today’s wine technicians give life to wines of the finest quality, appreciated the world over.

Andrea Ferraioli and Marisa Cuomo, with oenologist Luigi Moio and the estate’s winegrowers, decide to focus on quality to stand out from the crowd in the Italian oenology sector, with wines with a taste that is just as unique and extraordinary as the Furore coast.

Cantine Marisa Cuomo produces about 50,000 bottles a year, of which 60% are white wine. The vines are the classics of the area Doc Furore: Falanghina grapes and Biancolella form the Furore Bianco, while a composition of order 'and Palummo Aglianico and gives life to the Red Fury. 

Two of the most important labels for Cantine Marisa Cuomo, wines that boast a rich medal, are linked by a reduced yield per hectare and a late harvest. The Furore Rosso Riserva ages 12 months in new French oak barrels that give the wine a unique taste soft and well balanced. The Fiorduva, a category of white wines Extremes, is made ​​from grapes Fenile, Ginestra and Ripoli vinified with a soft pressing and fermented at a temperature of 12 ° C for about three months. 

Ravello White and Red are born from the same grapes of Furore, while modeled the vinification technique of its Fiorduva and Furore Rosso Riserva. More precisely, the Ravello Red rests in new French oak barrels and Ravello Bianco ferments at 18˚C for about a month in stainless steel tanks. 
Amalfi Coast Red, White and Rosé wines are coming from grapes of the area Doc Cetara and Raito and are linked by a high yield per hectare.

Vinification technique: The hand-picked grapes are brought into the cellar whole and, after being destemmed and crushed they undergo fermentation with maceration for 12 days, followed by malo-lactic fermentation and development in French oak barriques in their second year of use.  Maturing technique and duration prior to bottling: 6 months in French oak barriques in their second year of use. Organoleptic characteristics: Red with ruby hues, characteristic aroma of ripe cherries and liquorice. Smooth flavour characterised by a pleasant base of spicy notes.

 

Grape varieties:
50% Piedirosso (locally known as per ‘e palummo) and 50% Aglianico.

 

Production zones and municipalities:
Furore and neighbouring municipalities.

 

Exposure and altitude:
Coastal terraces set 200/550 metres above sea level, with south/south-westerly exposure.

 

Soil composition:
Dolomitic-limestone rock.

 

Cultivation system:
Pergola and/or atypical radial, espalier.

 

Plant density:
5000-7000 vines per hectare.

 

Grape harvest yield per hectare:
About 8 tons per hectare (1.5 kg per plant).

 

Harvesting time:

 

Second ten days of October. Hand-picked.- Grapes: 50% Piedirosso (known locally as Per and Palummo) and 50% Aglianico.

 

Production zones and municipalities:
Furore and neighbouring municipalities.

 

Exposure and altitude:
Coastal terraces set 200/550 metres above sea level exposed south / southwest

 

Soil composition:
Dolomitic limestone rock.

 

Cultivation system:
Pergola and/or atypical radial, espalier.

 

Plant density:
5000-7000 vines per hectare.

 

Grape harvest yield per hectare:
About 8 tonnes per hectare (1.5 kg per plant).

 

Harvesting time:
Second ten days of October. Hand picked.

 

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