The Amalfi Coast is world-famous for its beauty and for its typical products such as lemons, from which an excellent limoncello is made.
However, this area of Italy also produces excellent wines, including those produced by Marisa Cuomo’s winery. In this article, we focus precisely on the products and the history of Marisa Cuomo’s winemaking. The vineyards that give life to these wines are in a unique location, as the terraces overlook the sea and are exposed to the warm Mediterranean sun of the Campania region. Cantine Marisa Cuomo was founded in 1980 in Furore by Andrea Ferraioli and Marisa Cuomo.
Actually, the “Gran Furor Divina Costiera” brand was founded in 1942 with the intention of promoting the sale of wines from the Furore Coast, however Andrea Ferraioli, son of a tradition of local winemakers, bought the Gran Furor Divina Costiera brand with the intention of making a fine wine. Together with his wife Marisa Cuomo, he has succeeded in creating renowned wines that lead to the recognition of Cantine di Marisa Cuomo as one of the best brands of Italian wine-making on an international level. The vineyards extend over 10 hectares of land.
Seeking to combine innovation and tradition, the two founders collaborate with oenologist Luigi Moio and other winemakers. The work of this team, which has made the Furore grape famous, has won several national and international awards.
Indice dei contenuti
Awards and recognitions
One of the most prestigious prizes is awarded by the Italian Sommelier Association: in particular, it was the Fiorduva wine that won the Oscar in 2006, allowing the name of Marisa Cuomo to join the list of the most renowned Italian wineries.
In addition, in 2005 and 2006, other awards also honoured the work of this winery, starting with the “Tre Bicchieri” (three glasses) recognition in the Gambero Rosso’s I Vini d’Italia guide, continuing with the two silver medals for Furore Rosso Riserva and Fiorduva, and moving on to overseas recognition: in fact, Marisa Cuomo was awarded a gold medal in Los Angeles and the “Best of Class” Award Limited Production, again in the United States.
The list of prizes and awards awarded to this increasingly famous winery does not end here, as the winery was included in Luca Maroni’s Yearbook of the Best Wines of Italy and was awarded the “Cinque Grappoli” prize by the Italian Sommelier Association in the “Duemilavini” edition of the Guide to the Wines of Italy.
Finally, the products of the Marisa Cuomo winery are included in the list of the hundred best wines in Paolo Massobrio’s Glossary of the Club di Papillon, in the Guida Oro I Vini di Veronelli.
Wines of Marisa Cuomo Wineries
Having made this introduction to the history and the prizes and awards earned by this now internationally renowned brand, we now turn to the wines produced. Cantine Marisa Cuomo produces around 50 thousand bottles a year, 60% of which is white wine. Let us look at them one by one, starting with the highly prized Furore Fiorduva white wine.
Furore Bianco Fiorduva
Photo credit marisacuomo.com
This wine uses overripe grapes, which are harvested by hand. Once in the cellar, the grapes undergo pressing, cold static clarification and inoculation with selected yeasts, after which they are left to ferment at a temperature of 12°C for about three months in oak barrels.
The finished product is a golden yellow wine with a fruity aroma and flavour. The grapes used are 30% Fenile grapes, 30% Ginestra grapes, and the remaining 40% are Ripoli grapes. The vines are located on terraces that face the coast and are between 200 and 500 metres above sea level, with a southern exposure. The harvest takes place in the third ten days of October, as we have already mentioned, by hand.
Furore Rosso Riserva
Photo credit marisacuomo.com
The second wine is a red wine, the Furore Riserva. The harvested grapes are crushed and left to ferment with intense maceration for 30 days. This is followed by a process of malolactic fermentation and elaboration in new French oak barrels.
Maturation lasts 12 months, after which a wine with dark ruby hues, an intense aroma of berries and a spicy taste can be enjoyed. The grapes used are 50% Piedirosso and 50% Aglianico, which are cultivated on coastal terraces at 200/550 above sea level, also facing south. As for the Fiorduva wine, the grapes for the red wine are harvested in the third ten days of October.
Furore Bianco
Photo credit marisacuomo.com
Let us now describe the characteristics of Furore Bianco wine, whose grapes are harvested (again manually), crushed and soft-pressed. The juice obtained is clarified using a cold static system and selected yeast is inculcated into it, after which it ferments at a temperature of about 15° for a period of about 20/30 days.
The wine is left to mature for 4 months in stainless steel tanks, after which a delicate straw-yellow wine with a slightly acidic flavour can be bottled. The grapes cultivated for the production of Furore Bianco are Falanghina (60%) and Biancolella (40%), grown in vineyards located between 200 and 550 metres above sea level with south/south-west exposure. Harvesting takes place in the first ten days of October.
Furore Rosso
Photo credit marisacuomo.com
Furore Rosso is obtained from crushing and fermentation with maceration lasting 12 days followed by malolactic fermentation and elaboration in second passage French oak barrels. Maturation prior to bottling lasts 6 months, after which a red, cherry-scented wine can be enjoyed.
The flavour is slightly spicy. The grapes used are 50 per cent Aglianico and 50 per cent Piedirosso, which are cultivated at an altitude of 200/550 metres above sea level and exposed to the south-southwest. Harvesting takes place in the second ten days of October.
Amalfi Coast Rosé
Photo credit marisacuomo.com
This rosé wine derives from the crushing and fermentation of 50% Aglianico and 50% Piedirosso grapes, which are cultivated not in Furore as in the previous cases, but in a hamlet of Vietri sul Mare (Raito) and in Cetara. The terraces are situated 100/250 metres above sea level and exposed to the south.
Ravello Bianco
Photo credit marisacuomo.com
Let us now talk about another fine wine, the Ravello Bianco. After crushing and pressing, the free-run juice is clarified using a static cold system and a selection of yeasts is inoculated.
At this point it is left to ferment at a temperature of 18°C for about 20/30 days, then left to mature for 4 months in stainless steel tanks, after which a straw-yellow wine with greenish hues and a fresh, aromatic flavour can be enjoyed.
The grapes used are 60% Falanghina and 40% Biancolella. The growing areas are Ravello and Scala and the location remains at 300/400 metres above sea level, with south/south-west exposure. Harvesting takes place in the first ten days of October.
Ravello Rosso Riserva
Photo credit marisacuomo.com
Ravello Rosso Riserva wine is left to ferment with intense maceration for 20 days followed by malolactic fermentation and maturation in new French oak barrels. Bottling is preceded by a 12-month maturation in new French oak barrels.
The final product has a deep garnet red colour, and a taste with an aroma of liquorice, vanilla and spices. The grapes used are 70% Piedirosso and 30% Aglianico – the terraces are located in Scala and Ravello, at 300/400 metres above sea level. Harvesting takes place in the third ten days of October.
Costa d’Amalfi Bianco
Photo credit marisacuomo.com
Finally, Cantine Cuomo Marisa produce the Bianco Costa d’Amalfi, composed of 60% Falanghina and 40% Biancolella. It is grown at Cetara and Raito (a hamlet of Vietri Sul Mare), 300/400 metres above sea level, with southern exposure.
Costa d’Amalfi Rosso
Photo credit marisacuomo.com
We conclude with the Costa d’Amalfi Rosso wine, made from 50% Aglianico and 50% Piedirosso grapes, also grown in Cetara and Raito.
The terraces are 100/250 MT/sl facing south.
Oenogastronomy and visit
The Marisa Cuomo wine cellars are open to the public: it is possible to book tours that allow tourists to visit the cellars and vineyards owned by the Marisa Cuomo winery in Furore, savouring the produce and other local foods. Booking is required.
