Marisa Cuomo
Costa d'Amalfi Ravello Rosso Riserva 2020
| Denomination | DOC Costa d'Amalfi Ravello Rosso Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Campania (Italy) |
| Grape varieties | 70% Piedirosso, 30% Aglianico |
| Aging | 12 months in new French oak barriques |
- Name and vintage: Costa d’Amalfi Ravello Rosso Riserva DOC 2020
- Grape variety: 70% Piedirosso and 30% Aglianico from Ravello and Scala
- Heroic viticulture: terraced vineyards overlooking the sea at 300–400 metres, south-facing
- Vinification and ageing: 20 days maceration and 12 months in new barriques
- Tasting and serving: notes of wild berries and spices; decant for 1 hour, serve at 18–20 °C
Description
What kind of wine it is
Marisa Cuomo Costa d’Amalfi Ravello Rosso Riserva is a still red wine that embodies the essence of the Amalfi Coast. This blend of Piedirosso and Aglianico grapes stands out for its intense ruby red colour, enhanced by brilliant garnet highlights. On the nose, the aromatic profile reveals deep notes of wild berries, black cherry, cocoa and sweet spices, accompanied by subtle hints of root. On the palate, it is full, rounded and savoury, with well-balanced freshness. The firm tannins lead the tasting towards a long and persistent finish, enriched by an elegant return of liquorice and vanilla.
Where it comes from
The grapes are grown in the municipalities of Ravello and Scala, located along the steep Campanian slopes. Here, production is the result of heroic viticulture, with vines cultivated on narrow terraces overlooking the sea, between three hundred and four hundred metres above sea level. Thanks to the south and south-west exposure, the vines constantly benefit from the warmth of the sun and sea breezes. The soil, rich in dolomitic limestone rocks, gives the wine a distinct mineral character and a lively spicy texture. The care of the rows is entrusted entirely to manual interventions, preserving historic training systems such as the pergola and the atypical raggiera.
How it is produced
The manual harvest, which takes place in autumn, allows only perfectly ripe bunches to be selected. In the winery, after destemming and crushing, a prolonged maceration on the skins of about twenty days begins, which is essential for extracting colour and structure. Following malolactic fermentation, the wine matures for twelve months in new French oak barrels. The entire process takes place in an evocative cellar carved into the rock, a natural environment that guarantees the ideal humidity and temperature conditions for optimal evolution and maturation.
History and Curiosities
A product of the evocative heroic viticulture of the Amalfi Coast, the Ravello Rosso Riserva DOC by Marisa Cuomo encapsulates the essence of the steep terraces of Ravello and Scala. This noble blend of Aglianico and Piedirosso grapes, grown on calcareous-dolomitic soils, is harvested strictly by hand. The twelve-month ageing in French oak barriques, within an evocative cellar carved into the rock, imparts the wine with a distinctive richness. On the palate, it reveals soft yet firm tannins, enveloped by notes of sweet spices and a vibrant saline persistence.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
94/100
One of the most prestigious wine guides in Italy.
-
2020
3One of the most prestigious wine guides in Italy.
-
2020
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1983
- Oenologist: Andrea Ferraioli con i consigli del prof. Luigi Moio
- Bottles produced: 200.000
- Hectares: 10
Since 1980, the year in which the winegrowing estate was established, Cantine Marisa Cuomo has belonged to Andrea Ferraioli and Marisa Cuomo, and it occupies an area of 10 hectares.
The selection of noble grapes, the search for the right degree of freshness and humidity, combined with the passage of time, old secrets handed down by the local winemakers and the advanced technology used by today’s wine technicians give life to wines of the finest quality, appreciated the world over.
Andrea Ferraioli and Marisa Cuomo, with oenologist Luigi Moio and the estate’s winegrowers, decide to focus on quality to stand out from the crowd in the Italian oenology sector, with wines with a taste that is just as unique and extraordinary as the Furore coast. Read more
| Name | Marisa Cuomo Costa d'Amalfi Ravello Rosso Riserva 2020 |
|---|---|
| Type | Red still |
| Denomination | Costa d'Amalfi DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 70% Piedirosso, 30% Aglianico |
| Country | Italy |
| Region | Campania |
| Vendor | Marisa Cuomo |
| Story | History and Curiosities A product of the evocative heroic viticulture of the Amalfi Coast, the Ravello Rosso Riserva DOC by Marisa Cuomo encapsulates the essence of the steep terraces of Ravello and Scala. This noble blend of Aglianico and Piedirosso grapes, grown on calcareous-dolomitic soils, is harvested strictly by hand. The twelve-month ageing in French oak barriques, within an evocative cellar carved into the rock, imparts the wine with a distinctive richness. On the palate, it reveals soft yet firm tannins, enveloped by notes of sweet spices and a vibrant saline persistence. |
| Origin | Ravello and Scala (Amalfi Coast, Campania, Italy) |
| Climate | Coastal terraces at 300-400 m above sea level facing south/south-west. |
| Soil composition | Dolomitic limestone rocks |
| Cultivation system | Pergola and/or atypical radial system, espalier. |
| Plants per hectare | 5000-7000 |
| Yield per hectare | Approximately 60 quintals per hectare (1.3 kg per vine) |
| Harvest | Third ten days of October |
| Fermentation | 20 days |
| Production technique | Manual harvest; destemming and pressing; alcoholic fermentation with 20 days of maceration; malolactic fermentation and ageing for 12 months in new French oak barriques (in a cellar carved into the rock) |
| Wine making | The grapes, harvested at full ripeness and hand-picked in the third decade of October, are destemmed and crushed; this is followed by alcoholic fermentation with an intense maceration lasting 20 days, then malolactic fermentation in new French oak barriques in a cellar carved into the rock, with maturation for 12 months before bottling. |
| Aging | 12 months in new French oak barriques |
| Allergens | Contains sulphites |