Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
talk@vinitywinecompany.com

Furore Bianco “Fiorduva”

Wines

Fiorduva is Marisa Cuomo’s masterpiece—and one of Italy’s most legendary whites. It is born of three near-extinct native grapes, Fenile, Ginestra, and Ripoli, rescued from the vertiginous cliffs of Furore where centuries-old vines cling to terraces high above the Amalfi Coast. The fruit is left to ripen fully in the Mediterranean sun, hand-harvested, and fermented slowly in French oak, giving the wine its remarkable richness and depth. Golden in the glass, it unfurls with apricot, broom flower, and tropical fruit, then a palate that is dense, smooth, and long, echoing with dried apricot and candied fruit yet always lifted by a saline, sun-and-sea freshness. A wine of rock and sea, extraordinary on its own or with rich seafood, and remarkable with age.

Appellation: Costa d’Amalfi DOC

Type: Dry, white

Blend: 40% Ripoli, 30% Fenile, 30% Ginestra

 

Wine Details:

Tasting Notes:
Color: Bright yellow with golden hues.
Bouquet: Reminiscent of apricots and broom flowers with a hint of tropical fruit.
Palate: Smooth, dense and characterized by a considerable aromatic persistence of dried apricots, sultanas and candied fruit.
Alcohol: 13.5% (varies with vintage).
Serving Suggestion: Serve at a 13-15° C (55-60° F) in a tall, fairly wide goblet.
Pairing: Grilled lobster, crawfish or king prawns in garlic butter sauce; poultry or veal with white sauce.  

Vinyard Notes:
Production Area: Furore and neighboring municipalities.
Vineyards: Terraced coastal slopes.
Elevation: 200-550 m above sea level
Exposure: South-southwest.
Soil: Dolomitic-limestone rock.
Vine density: 5,000-7,000 per hectare.
Planting system: Pergola and/or atypical radial, espalier.
Yield per Hectare: 60 quintals (1.3 Kg per plant).

Winemaking Notes:
Harvest: Is done by hand in the last ten days of October. This is not quite a late-harvest wine but the fruit is completely ripe to give the wine a richness and fuller texture.
Vinification: The grapes are brought into the cellar whole. After soft pressing the grape must, which undergoes cold static fining and is inoculated with selected yeasts, it ferments at a temperature of 12°C for about three months in barriques.
Aging: The wine is taken from barriques and placed in stainless steel tanks for four months before bottling and then held another six months in bottle before release.