From the official roadbook (Called the Garibaldi): "Stage divided into three parts. The ﬁrst on the Amalﬁ peninsula with a circuit to be covered twice before passing San Pietro and following the coast to Salerno. From Salerno (intermediate sprint), largely straight and ﬂat roads to Agropoli (intermediate sprint). The ﬁnal part in Cilento has many curves. It rises and falls continuously. There are two GPMs with technical descents, the second of which levels out 1500 m from the ﬁnish line.
The ﬁnal kilometres are descending with demanding sections on well-surfaced roads of medium width. The ﬁnal 1.500 m are ﬂat with a ﬁnishing straight 400 m long and 6 m wide, surfaced with asphalt."
Perhaps a bit too rolling for the sprinters? Perhaps the first real breakaway of the race? Time to find out.
Sure enough, before I even had live video a break formed:
|If I jump now, I will get in the picture.|
Producer website: http://www.marisacuomo.com/it/1028/ravello-bianco.htm
From the Importer:
Harvesting by hand usually starts at the beginning of October. The grapes are gently pressed and a cold maceration is used to obtain the finest fragrance of the fruit. Temperature controlled fermentation takes place in stainless steel for about 20-30 days. Then the wine is decanted into other stainless steel tanks for an additional 2-3 months before bottling.
The Producer: Imagine yourself transported into a time where the Hollywood movies cast Anna Magnani and Roberto Rossellini… now picture them in Furore’s pristine setting on the Amalfi coast. 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. Recently Marisa and Andrea have worked at replanting the vines and reorganizing the winery to maintain the high quality needed in today's market. In 1995, after the D.O.C. appellation was accepted for the Amalfi coast, this winery received great honors for their Furore and Ravello wines.
Tasting Notes: Ravello Bianco is a straw yellow color with greenish hues. Refreshing, with complex floral, citrus, pear and apple flavors with an emerging polished finish. This elegant wine pairs well with light sauce risottos, fish soups, homemade pastas with delicate sauces, grilled vegetables, seafood platters and fresh cheeses.
The Grapes: 60% Falanghina, 40% Biancolella
Exposure and altitude: South / South-West, 300-400 m / slm
Soil: Limestone-dolomite rocks
My thoughts: Another recommendation from Melissa Sutherland. Floral, apples and some honey. Fuller and richer than I expected.