Wine tasting by "Cantine Marisa Cuomo"
Guided tour lasting 1 hour. 2 to 30 participants.
Monday to Saturday 09.00 - 13.00 / 15.00 - 18.30
Reservation required.

Enotourism on the Amalfi Coast, the unique flavor of a wine and the magic of an extreme territory. Guided tours to unveil the secrets of the Marisa Cuomo wineries in Furore. Steep slopes chasing each other in the sun and rocks plunging into the crystal clear water of the Amalfi Coast. Among enchanting bays and inlets, the vineyards of Cantine Marisa Cuomo dominate the Fiordo di Furore overlooking the Gulf of Salerno.
By booking one of the guided tours, you can visit the wineries and vineyards owned by the winery, experience the unique flavor of extreme wines and taste the gastronomic specialties of Furore.
After visiting the wineries and vineyards, there will be a tasting with lunch/dinner at Hostaria di Bacco.
One of the most coveted awards is given by the Italian Sommelier Association: in particular, it was the Fiorduva wine that got the 2006 Oscar, which allowed the name of Marisa Cuomo to join the list of most renowned Italian wineries. Moreover, in the years 2005 and 2006, other awards have also honored the work of this winery, starting with the "Tre Bicchieri" recognition of Gambero Rosso's I Vini d'Italia guide, to continue with the two silver medals for Furore Rosso Riserva and Fiorduva, 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, also in the United States.
The list of awards and recognitions given to this increasingly famous winery does not end here, as the wineries have been included in Luca Maroni's Yearbook of the Best Wines of Italy and have been awarded "Cinque Grappoli" conferred by the Italian Sommelier Association in the edition of "Duemilavini", that is the Guide to the Wines of Italy. Finally, the products of Marisa Cuomo winery are included in the list of the hundred best wines included in Paolo Massobrio's Glossary of the Club di Papillon, in the Gold Guide I Vini di Veronelli and often receive numerous gold medals at the Mayor's Selection of Wine Cities. All this makes the brand famous all over the world.

Wines of Marisa Cuomo Wineries
Having made this introduction about the history and the awards and recognitions merited by this now internationally known brand, we now move on to talk about the wines produced. Cantine Marisa Cuomo produces about 50 thousand bottles in a year, of which 60% is white wine. Let's look at them one by one, starting with the highly prized Fiorduva white wine.

Furore White Fiorduva
This wine uses overripe grapes, which are harvested by hand. Once the grapes arrive at the winery, they undergo pressing, cold static clarification and inoculation of 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 flavor. The grapes that are used are at 30% grape Fenile, grape Ginestra again at 30%, while the remaining 40% is grape Ripoli. The vines are located on terraces overlooking the coast and are between 200 and 500 meters above sea level, with southern exposure. Harvesting takes place in the third decade of October, as we anticipated, manually.

Furore Rosso Riserva
The second wine is a red wine, 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, intense berry aroma and spicy taste can be enjoyed. The grapes used were Piedirosso and Aglianico at 50%, which are grown on coastal terraces at 200/550 above sea level, also facing south. As with Fiorduva wine, the grapes for the red wine have their harvest in the third decade of October.

White Wrath
Let us now describe the characteristics of Furore Bianco wine, whose grapes are harvested (again manually), crushed and subjected to soft pressing. The juice obtained is clarified with a static cold system and selected yeast is inculcated into it, after which it ferments at a temperature of about 15° for a period of about 20 to 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 flavor can be bottled. The grapes grown for the production of Furore Bianco are Falanghina at 60% and Biancolella at 40%, cultivated in vines located between 200 and 550 meters above sea level with south/southwest exposure. Harvesting takes place in the first decade of October.

Red Wrath
Furore Rosso is made from crushing and fermentation with maceration lasting 12 days with subsequent malolactic fermentation and processing in second-passage French oak barrels. Maturation prior to bottling lasts 6 months, after which a red, cherry-scented wine can be enjoyed. The flavor is slightly spicy. The grapes used are Aglianico and Piedirosso at 50%, which are grown at 200/550 meters above sea level and exposed to south-southwest. Harvesting takes place in the second decade of October.

Amalfi Coast Rosé
This rosé wine comes from the crushing and fermentation of 50% Aglianico and Piedirosso grapes, which are grown not in Furore as in previous cases, but in a hamlet of Vietri sul Mare (Raito) and in Cetara. The terraces are situated 100/250 meters above mate level and facing south.

Ravello White
Let us now discuss another fine wine, Ravello Bianco. After crushing and pressing, the free-run juice is clarified with a static cold system and a selection of yeasts is inoculated into it. At this point it is left to ferment at a temperature of 18°C for about 20 to 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 flavor can be enjoyed. The grapes used are Falanghina at 60% and Biancolella grapes at 40%. The growing areas are Ravello and Scala, and the location remains at 300/400 meters above sea level, with south/southwest exposure. Harvesting takes place in the first decade of October.

Ravello Rosso Riserva
Ravello Rosso Riserva wine, on the other hand, is left to ferment with intense maceration lasting 20 days with subsequent malolactic fermentation and processing in new French oak barrels. Bottling is preceded by a 12-month maturation in new French oak barrels. The final product presents a garnet red color, and a taste with an aftertaste of licorice, vanilla and spices. The grapes used are Piedirosso at 70% and Aglianico at 30%-the terraces are located in Scala and Ravello, at 300/400 mt/slm. Harvesting takes place in the third decade of October.

Amalfi Coast White
Finally, Cantine Cuomo Marisa produces Bianco Costa d'Amalfi, composed of 60% from Falanghina and 40% from Biancolella. It is grown in Cetara and Raito (a hamlet of Vietri Sul Mare), 300/400 meters above sea level, with southern exposure.

Amalfi Coast Red
We conclude with Costa d'Amalfi Rosso wine, made from Agliani and Piedirosso grapes at 50%, again grown in Cetara and Raito. The terraces are located at 100/250 MT/s.