Furore Rosso


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

Zone of origin:
Furore and neighbouring municipalities

Exposure and altitude:
Coastal terraces set 200/550 metres above sea level with south/south-westerly 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. 8 tons per hectare (1.5 kg per plant)

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

Vinification technique:
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

Maturing technique and duration prior to bottling:
6 months in French oak barriques in their second year of use

Organoleptic characteristics:
Red with ruby hues, characteristic aroma of ripe cherries and liquorice. Smooth flavour characterised by a pleasant base of spicy notes