Masseria Furfante
The Masseria Furfante wines are made by Rivera, a family-owned winery, in northern Puglia, near the city of Andria and the remarkable Schwabian castle called Castel del Monte. Masseria Furfante is a second label for this historic winery and used only for their three wines made from indigenous grape varieties, Bombino Bianco, Bombino Nero (rosè), and Nero di Troia (red).
The winery was started by the current owner, Sebastiano de Corato’s, grandfather in 1950 and was made into an instant success thanks to their popular rose wine made from the Bombino Nero grape. At that time the hills in Northern Puglia were filled with Bombino Nero, something that is no longer true today. In the 80’s and 90’s many international grape varieties were planted; however the De Corato family has retained the vineyards and tradition of making wine from these three indigenous grape varieties which are all late ripening grapes that reach phenolic ripeness at low sugar levels resulting in (increasingly popular) low alcohol wines.
Location - Andria, Puglia
Winemaker - Sebastiano de Corato
Farming - Integrated Pest Management
Size - 75 Hectares
Masseria Furfante
Wines in our Portfolio
Bombino Bianco
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Varietal: 100% Bombino Bianco
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Appellation: Puglia IGT
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Soil Type & Elevation: Calcareous soil; 215 meter elevation
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Vine Age: Vineyards were planted between 2000 and 2005
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Harvest: 3rd week of September
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Winemaking: Controlled low temperature fermentation in stainless steel using selected yeasts; aged in stainless steel for 2-3 months
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Other: 40,000 bottles produced annually
Bombino Nero Rosato
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Varietal: 100% Bombino Nero
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Appellation: Puglia IGT
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Soil Type & Elevation: Calcareous soil; 275 meter elevation
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Vine Age: Vineyards were planted between 1980 and 1990
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Harvest: First week of October
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Winemaking: 16-24 hours maceration, controlled low temperature fermentation in stainless steel using selected yeasts; aged in concrete for 3 months
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Other: 120,000 bottles produced annually
Nero di Troia
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Varietal: 100% Nero di Troia
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Appellation: Puglia IGT
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Soil Type & Elevation: Calcareous soil; 240 meter elevation
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Vine Age: Vineyards were planted between 2000 and 2005
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Harvest: mid-October
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Winemaking: 9-10 days maceration, controlled low temperature fermentation in stainless steel using selected yeasts; aged 12 months in concrete
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Other: 40,000 bottles produced annually