Furore Bianco Fiorduva


Grape varieties:
30% Fenile, 30% Ginestra, 40% Ripoli

Zone of origin:
Furore and neighbouring municipalities

Exposure and altitude:
Coastal terraces set 200/550 metres above sea level with southerly exposure exposure

Soil composition:
Dolomitic-limestone rock

Cultivation system:
Pergola and/or atypical radial, espalier

Plant density:
5000-7000 vines per hectare

Grape harvest yield per hectare:
Approx. 6 tons per hectare (1.3 kg per plant)

Harvesting time:
Last ten days of October. Hand-picked

Vinification technique:
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, ferments at a temperature of 12°C for about three months in oak barrique

Maturing technique and duration prior to bottling:
4 months in stainless steel tanks

Organoleptic characteristics:
This wine is bright yellow with golden hues. The scent is reminiscent of apricots and broom flowers, with a hint of tropical fruit. The taste is smooth, dense and characterised by a considerable aromatic persistence of dried apricots, sultanas and candied fruit


  • "Oscar 2006" Best Italian White
  • "Tre Bicchieri" Gambero Rosso
  • "Cinque Grappoli" AIS
  • Gold Medal at Selezione del Sindaco, Città del Vino
  • Silver Medal at Selezione del Sindaco, Città del Vino
  • Gold Medal at Femmes et Vins du Monde, France
  • Best of Class Award Limited Production, US
  • Special Mention at the International Oenology Competition, Vinitaly
  • Grand Gold Medal at the International Competition of Mountain Wines, Cervim
  • "Top 100" Club di Papillon
  • "Best 2012 white wine ", Gusto Cortina Wine & Food Festival Prize