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Furore Rosso

Wines

From the sheer, sun-drenched terraces of Furore—where vines are farmed by hand on cliffs plunging toward the Mediterranean—comes this bright, characterful red. Furore Rosso blends the native Piedirosso and Aglianico in equal measure, grown on dolomitic limestone high above the Amalfi Coast. It shows a lively ruby red and offers ripe cherry, plum, and blackberry lifted by licorice and a whisper of spice. Just twelve days on the skins and a gentle rest in seasoned French oak keep it fresh, supple, and food-friendly, with soft tannins and a savory, persistent finish.

Appellation: Costa d’Amalfi DOC

Type: Red, dry

Blend: 50% Piedirosso (locally known as per ‘e palummo) and 50% Aglianico

 

Wine Details:

Tasting Notes:
Color: Ruby red.
Bouquet: Ripe cherry and blackberry, licorice, and subtle baking spice, with plum.
Palate: Medium-bodied and slightly spicy, soft and balanced with gentle tannins and a persistent finish
Alcohol: 14% (varies with vintage).
Serving Suggestion: Serve at a 18° C (65° F) in a tall, fairly wide goblet.
Pairing:  Pasta with heartier sauces, roasted leg of lamb, seared beef tenderloin, spiced pork tenderloin and braised shallots and/or aged cheeses.

Vinyard Notes:
Production Area: Furore and neighboring communities
Vineyards: Terraced coastal slopes.
Elevation: Coastal terraces at 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: 80 quintals (1.5 kg per plant).  

Winemaking Notes:
Harvest: Is done by hand in second ten days of October.
Vinification: 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.
Aging: Six months in second passage French oak barriques.