Sixty kilometres south of Naples, in Campania, stands out on the sea the Furore fjord, a few kilometres from Amalfi, an area of wild beauty portrayed, already in the 18th century, in the watercolours of the painters of the time, which never failed to include in their works a reference to the famous terraced vineyards, real strips of land torn from the sea with difficulty. It was in this strip of land, in 1942, that the Gran Furor Divina Costiera brand was founded, with the intention of officially marketing the wine products of those lands. Among the winemakers of this new reality is the Ferraioli family whose descendant, Andrea, decided, in 1980, to take over the brand in full, with the aim of making local wines make the definitive qualitative leap. After just three years the project takes a further step forward with the marriage between Andrea and Marisa Cuomo, and with the decision of Andrea to gift his wife the whole the winery that, since 1983, takes the name of Cantine Marisa Cuomo.
From a natural point of view, the grapes of this winery enjoy optimal conditions because they are located at an altitude of 400/500 meters above sea level and, therefore, undergo a great thermal change between day and night. To this aspect should be added the influence exerted by the fresh sea breeze and the heat of the excellent solar spraying, a mix wisely managed thanks to the supervision in all the stages of wine production by Professor Luigi Moio. Finally, the wines obtained from about 10 hectares of land (3.5 of property) age in an environment as suggestive as it is functional: a natural cellar, entirely dug into the rock of dolomitic-limestone origin.
Among the most important wines produced by this winery there is the Amalfi Coast Riserva DOC Furore Rosso, a blend of Piedirosso (also known as “Per’ e’ Palumm'”=Pigeon’s Leg) and Aglianico in equal parts, cultivated in Furore and neighboring municipalities. The vines, arranged at an altitude between 400 and 550 meters above sea level, with a planting density between 5000 and 7000 vines per hectare, yield about one kilo per plant, harvested, slightly overripened, in the third decade of October. Once in the cellar the grapes are completely destemmed and, therefore, they are left to ferment and macerate intensely (about 30 days), before aging in barrique, during which malolactic fermentation also takes place.
The 2016 vintage shows a ruby color of good concentration, and an olfactory range that opens on notes of durone cherry, mulberry, black currant and carob, followed by wilted rose, Mediterranean scrub, vanilla and humus, with final echoes of Mount Tabor incense. The palate is essentially soft and generous, but without losing the right tension, also thanks to the dynamism of the tannins and an excellent sapid/ mineral component; all enriched by the return of red fruit and spices that accompany the sip to an excellent length closure.
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