Marisa Cuomo Fuore Bianco Costa D’Amalfi 2011

Marisa Cuomo Fuore Bianco Costa D’Amalfi 2011

If you are drinking the right wines, it changes you. You come out on the other side of something, with new insights, new attitudes.

Some wines question you. The important ones may define you.

Skin and blood, bottle and wine, it is in our respective containers that we and wine share an intimate space, a state of being. Try to possess it, and it is gone.

Unexplained. Mystic.

When it happens, leave it alone. Some things deserve to be left untranslated.

marisa-cuomo-fuore-bianco-costa-damalfi-2011Perhaps it is some primordial power of extreme rock and sea that imbues Maria Cuomo’s Fuore Bianco Costa D’Amalfi with an ability to enter so deeply into the personal. Or maybe, with the passing of time, vines soak in its mystery, secrets, wisdom. In whatever language this wine is speaking, it keeps me incredibly aware of itself. Mesmerized, I can ask no more of it: I know to let it be.

Cantine Marisa Cuomo is located in Italy’s south on the Amalfi Coast in Fuore. Owners Andrea Ferraioli and Marisa Cuomo use a pergola style vine cultivation system in order to deal with the seacoast terraces and nearly vertical rock face. A cellar has been dug into dolomitic limestone to house the estate’s wooden barrels where wines rest in ideal atmospheric conditions.

Marisa Cuomo Fuore Bianco Costa D’Amalfi is produced from hand harvested Falanghina (60%) and Biancolella (40%) grapes grown on coastal terraces 200-250 meters above sea level in soil composed of dolomitic limestone rock. Fermentation is carried out over 20-30 days. 4 months in stainless steel before bottling.

Tasting Notes / Impressions:

Fresh aromas of grapefruit, citrus, delicate notes of minerals, honey. A sense of roundness in the mouth, light but rich, nicely balanced with acidity that excites while allowing the wine’s more delicate aspects to be appreciated. Soft finish that stays awake on the decrescendo.

Food Pairing Suggestions:

Fish, shell fish, fresh cheeses, grilled vegetables. Loved this wine with pan friend haddock fillets. Fresh mozzarella dressed only with good olive oil was a sensational pairing. To feed your pasta craving, try thin spaghetti with olive oil, garlic and anchovy. Risotto lovers: scallop risotto. 

Related post Tre Bicchieri NYC 2013

It's only fair to share...Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestEmail this to someone

Published by


Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel at vintrospective dot com.

Leave a Reply

Your email address will not be published. Required fields are marked *