Wine: Furore Bianco Fiorduva
Varietal composition: Phenyl 30%, Ginestra 30%, Ripoli 40%.
Denomination: DOC Costa d’Amalfi sub-area Furore.
Alcoholic strength: 14.5% vol.
Production area: Furore (Salerno) and neighboring municipalities.
Nature of the soil: dolomitic-limestone rocks.
Altitude: coastal terraces 200 – 550 meters above sea level.
Vineyard: cultivated with organic fertilization and integrated SQNPI certified phytosanitary defense. Weeding by hand and several times without the use of pesticides.
Average age of vines: prephylloxera strains grown for a third in vertical dry macerines with at least 60 years.
Training system: pergola and / or atypical rays, espalier.
Growing density: 5,000 – 7,000 vines per hectare.
Production: 60 hl / ha.
Harvest period: third decade of October, manual harvesting.
Vinification: the overripe grapes are harvested manually and arrive in the cellar intact. After soft pressing, the free-run must, after cold static clarification and inoculation of selected yeasts, ferments at a temperature of 12 ° C for about three months in oak barriques.
Serving temperature: 12°-14° C.
Color: straw yellow
Observations: very lively with light golden reflections.
Description: floral, fruity, mineral and spicy
Observations: the sample opens its wide and well-defined range of aromas with hints of fresh flowers such as acacia, mugwort and jasmine; the nose is then delighted by important and fresh fruity notes of passion fruit, yellow melon, exotic fruit and a nuance of ripe apricot. Hints of brackish, spicy notes of cinnamon and vanilla and notes of Mediterranean scrub complete the olfactory examination.
Taste – olfactory examination
Tannins: – – –
Length: very long
Remarks: the taste is soft, dense and characterized by a long, almost infinite, aromatic persistence. In the finish there are citrus notes, which invite you to repeat the tasting.
State of Evolution: mature
Notes: an icon of the Campania wine scene.
Food matching: cavatelli with clams.