Fiorduva is made of 40% Ripoli, 30% Fenile and 30% Ginestra grapes. Harvesting by hand usually starts in mid September and ends in mid November. The grapes are gently pressed and the juice is then racked off of the solids into French oak barriques where it is inoculated with selected yeast. A cold maceration is used to obtain the finest fragrance of the fruit. Temperature controlled fermentation takes place in barriques for about 3 months. The wine is then aged in barriques for approximately 9 months with an additional 6 months in bottles before being released in the market.
Amalfi Coast DOC appellation. This is a magnificent panorama, with its vineyards perfectly arranged on the stone-walled terraces along the cliffs of Furore, at altitudes between 980 to 1300 feet above sea level. A sunny southern exposure encourages production of high quality grapes in this unique combination of ocean currents, mountains, and high pressure systems, creating a special microclimate responsible for flavorful, complex, and well-balanced wines. A fair share of the credit for developing and spreading the vineyard techniques goes to Marisa Cuomo, wife of Andrea Feraioli (who inherited the estate from his grand-father Raffaele Ferraioli), creating a modern winery with great growth potential following the same style of its enological ancestors. Its volcanic and alluvial soil is the reason for the relatively low yield but produces Campania's finest wines.