Each grape variety was hand harvested separately, destemmed and gently pressed. The must was chilled to a controlled temperature of 12 °C (54 °F) to allow for natural clarification and then transferred to stainless steel vats where alcoholic fermentation took place at a constant temperature of 16 °C (61 °F) to preserve and enhance aromatic compounds of each grape variety. After several months of aging on the lees in stainless steel vats, and after meticulous tastings, the various lots were blended. The wine was then bottled and later released for sale.
Furia di Calafuria is a delicate peach-blossom-pink color. On the nose, its alluring bouquet offers aromas of pineapple, pink grapefruits and apricots accompanied by floral sensations of jasmine and orange blossoms. The palate is pleasantly fresh, savory closing with a pleasing citrusy finish.