2021 Gambero Rosso Tre Bicchieri award winner.
Drinks like a Grand Cru Chablis. Great focus and precision. Considered by many to be the finest white wine of Campania! A barrel fermented and aged blend of 30% Fenile, 30% Ginestra, 40% Ripoli.
Cantine Gran Furor Divina Costiera di Marisa Cuomo is located in Furore on the famed Amalfi Coast. These coastal vineyards are perfectly arranged on the stone-walled terraces along the cliffs at altitudes between 980 to 1300 feet above sea level. The grapes benefit from sunny southern exposure and a unique micro-climate that occurs from a combination of ocean currents, mountains and high-pressure systems. The volcanic and alluvial soils of the vineyards produce relatively low yields, and the grapes are indeed flavorful.
Color: bright yellow with golden hues. Bouquet: reminiscent of apricots and broom flowers with a hint of tropical fruit. Taste: smooth, dense and characterized by a considerable aromatic persistence of dried apricots, sultanas and candied fruit.
Production Area: Furore and surroundings Vineyards: Terraced coastal slopes. Southern exposure at 600/1500 ft above sea level. Soil: dolomitic-limestone rock Planting system: pergola and/or espalier Vine density: 5,000-7,000 per acre. Harvest: by hand, last ten days of October. Yield per Hectare: 6000 Kilos (1.3 Kg per plant)
Vinification: the over-ripe grapes are hand-picked and 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 aged in oak barrels for approximately nine months with an additional 6 months in the bottle.
“This is one of my favorite white wines from Campania and one that I buy happily (despite that steep price tag) when I’m down on the Amalfi Coast. The grapes are grown on steep terraces overlooking some of the most beautiful scenery on earth. Those terraces range from 100 to a whopping 750 meters above sea level in a sudden vertical rise. The soils are composed of crushed limestone dolomitic rock. This wine is fermented in oak and aged in barrique for six months, followed by 12 months in bottle before its commercial release. This estate farms ancient vines, most of which are over 100 years old.” – Monica Larner, Wine Advocate