Furore Bianco Fiorduva comes from a blend of three different grape varieties typical of the region. In almost equal parts, the blend includes grapes from Fenile, Ginestra and Ripoli. If you have never heard of them, don't worry. These are small oenological gems, strongly territorial. We are in the municipality of Furore, where Marisa Cuomo leads her historic vineyards overlooking the sea with passion (and a little courage). A little corner of paradise that deserves a visit at the first opportunity. We are in the heart of the Amalfi Coast, where the soils are of ancient dolomitic-calcareous origin and where the sun shines for several days a year. The three varieties are harvested rather late, around the third decade of October. Obviously, the harvest is carried out manually, with only the best bunches having to be carefully selected. At that point, the grapes are slightly overripe and must arrive in the cellar perfectly intact. Here, after soft pressing, the free-run juice is inoculated with selected yeasts to start fermentation. This is followed by a maturation phase lasting about three months in oak barriques. Bright yellow in colour with golden highlights, the nose is reminiscent of apricots and broom flowers, with hints of exotic fruit. In the mouth it is soft, dense and characterised by an important aromatic persistence of dried apricots, sultanas and candied fruit.