Winery - Filodivino
Filodivino
Winery
Everything has its origins underground. Beneath the soil, where the plants plunge their roots to then give us fruit, and in the winery, where the fruit is transformed into wine, completing its life cycle.
Filodivino
Winery
Everything has its origins underground. Beneath the soil, where the plants plunge their roots to then give us fruit, and in the winery, where the fruit is transformed into wine, completing its life cycle.

The Winery

Everything has its origins underground. Beneath the soil, where the plants plunge their roots to then give us fruit, and in the winery, where the fruit is transformed into wine, completing its life cycle. Completely underground and built using only natural materials, the new winery will be environmentally friendly. Spectacularly designed by Cristiana Dell’Acqua, following advice and specifications from our brilliant winemaker, Filodivino’s Marche born and bred Matteo Chiucconi, the winery, equipped with state-of-the-art technology, will be the beating heart of the farm. Spread over two floors, the upper floor will welcome visitors, with the sales offices on the right and, on the left, the tasting area, suspended above the wine cellar where barriques, tonneaux, amphorae and concrete eggs will store the precious nectar during the ageing process. The architectural decision to have the tasting area suspended in mid-air above the wine cellar is a deliberate representation of the ideal journey of wine: without help or support it reaches the end of its journey—the tasting.

Winery
Winery

Tradition and Innovation

We love this oxymoron, as it describes us perfectly. Tradition: first and foremost this is the knowledge passed down over the centuries by winemakers, the local Marche people who have always made wine and have learnt from their own successes and failures, improving from one generation to the next. Innovation: taking what science has discovered over the years and using it to produce clean, meticulous, healthy and exciting wine. Different each year, but always delicious. We genuinely believe in the uniqueness of nature, and we don’t want to make the same wine time after time. Each year we let nature convey its flair, indulging its whims. Like patient, loving teachers, we give it the freedom to create and express itself, aiming to intervene as little as possible. We start with the land, pruning during the winter and selecting the buds that will bear fruit. Some years, we remove the excess leaves and others we leave them. During ripening process we decide which of the bunches will ripen and which will be sacrificed. The last job in the vineyard, and the first in the winery, is the harvest, when the fruits are selected using two criteria: health and quality. When only healthy grapes are taken into the winery, there is no need to make additions or adjustments during the wine-making.

At Filodivino, the vineyards are right on our doorstep, meaning the grapes quickly reach the winery. A second, even more accurate selection takes place when the grapes are immediately destemmed using modern machinery that delicately and carefully selects and mechanically discards the unripe or imperfect berries. Only the perfect grapes reach the press, where we gently crush them. Another aspect of innovation is our decision to use a helical pump to avoid putting unnecessary stress on the grapes; it doesn’t exert pressure, but accompanies the liquid.

For the Verdicchio, thanks to gravity and the mere pressure of the weight, we obtain the free run juice which we use to create Riserva Dino and Filotto, We separate the various plots and refine the wines individually in 25 hl steel containers; after the various winter and spring tastings, only those which are up to standard are rewarded with the name Riserva Dino and Filotto. The contents of the other tanks, together with the must from gentle pressing, are not discarded, but go on to become Matto and Serra. We separate the solids from the liquid, we add the yeast, and the magic of the alcoholic fermentation begins. This process lasts about 20 days in stainless steel fermentation vats, at a strictly controlled temperature between 15 and 17°C, with the minimum amount of oxygen required for the yeast to live, grow and work.

The Lacrima uses 20% whole cluster fermentation with 3 days of carbonic maceration at a controlled temperature. After this period, we crush the grapes and the alcoholic fermentation begins for another 5-7 days at a temperature of 24-26°C. The rest of the grapes follow the classic process: pressing followed by fermentation. During the tumultuous fermentation stage of both musts, the solids form a cap on the surface and in order to extract the phenolic compounds, this cap is punched down, pumped over and stirred. We also use the technique of délestage in which the juice is removed from below the cap, transferred to a different container, and after a certain time it is used to soak the solids resting at the bottom.

At the end of fermentation, the wines go their separate ways, following different periods and types of development.

Only the Verdicchio Riserva Dino and the Lacrimas undergo malolactic fermentation.

The ageing process begins and we let time take over. Only time can produce smoothness, body and soften any edges.

From the 2018 vintage the new Syrah and Sauvignon Blanc vines will be harvested and go into production for the first time. For ageing both these and our traditional varieties, we have purchased small and medium-sized oak casks, conical trunk vats, amphorae and concrete eggs.

Let’s go back to tradition and innovation.

The first containers used thousands of years ago, to hide and unknowingly age wine, were terracotta amphorae. In the Rhone valley, on the other hand, small wooden barrels have been used for hundreds of year with notable success. What is tradition for others may be innovation for us. Because we are inquisitive, because we don’t believe we are the best, but we look at what others do; because we don’t settle for what we do, what we discover; because we think that each year we can do better.

We haven’t mentioned organic farming, the ecosystem and respect for the environment. Because we truly believe in the unique beauty of nature, and the best way of farming organically, of showing respect for the environment and protecting the ecosystem, is by doing, not by saying. And so, to conclude a journey that began on day one, starting with the 2018 vintage, all the wines will be certified organic.

Our Wines

Verdicchio dei Castelli di Jesi
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Castelli di Jesi Classico Riserva
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Lacrima di Morro d'Alba 2015
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Verdicchio dei Castelli di Jesi 2015
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Verdicchio dei Castelli di Jesi 2015
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Lacrima di Morro d'Alba 2015
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