We are ready to Welcome you! - Filodivino
We are ready to Welcome you!

We are in San Marcello, a few kilometres from Jesi, in the Ancona province.
We are in the middle of an open, breezy valley that receives sunrays the whole day long.
The Adriatic Sea is 20 kilometres away to the west, and the Sibillini mountains stand to the east.

All around the beautiful countryside of Marche, where the olive trees alternate with crop and sunflower fields,
with vineyards and orchards to compose a beautiful environment.

We are ready to Welcome you!

We are in San Marcello, a few kilometres from Jesi, in the Ancona province.
We are in the middle of an open, breezy valley that receives sunrays the whole day long.
The Adriatic Sea is 20 kilometres away to the west, and the Sibillini mountains stand to the east.

All around the beautiful countryside of Marche, where the olive trees alternate with crop and sunflower fields,
with vineyards and orchards to compose a beautiful environment.

The Project

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Alberto Gandolfi, Filodivino’ founder, comes from a long history in the textile industry. At some point in his life, he felt the need for a radical change: he sold the old factory and together with his wife Alida went in search of the right place to settle down to produce wine.

The very first time they arrived in San Marcello, in the hills where Filodivino will born, they understood that they had to stop there. It was not only the Marche that made them fall in love, with their incredible position halfway between the sea and the mountains, or the farming tradition still very much alive and not even the plurality of artisans and artists in the area. Alberto and Alida knew that this particular valley had something special.

The original idea was to focus exclusively on wine. But the chosen place immediately suggested another project: to share all this beauty, with elegance and respect for history and tradition. Thus, the Filodivino Wine Resort & SPA was born.

The 17 hectares surrounding the old farmhouse – now converted into suites, spa and a veranda with cookery – were largely abandoned. The first major work was therefore to recover the fifty-year-old plants of Verdicchio. To these have been added some new plots planted in Lacrima di Morro d’Alba and Verdicchio.

SUSTAINABILITY

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At Filodivino we believe that a sustainable approach to wine production and hospitality is the only possible choice. We do not see sustainability as an opportunity for marketing and differentiation from other producers. We practice it in the broadest and most comprehensive form of its meaning.

We are committed to guaranteeing the environmental and ecological sustainability of our company, but this must be completed with social and economic equilibrium. In our vision, a healthy winery operates with its own forces and income, adds value to the territory through high quality products and services and generates a positive impact on the community and local networks.

In our hospitality activity, in the gastronomic offer, with each wine the idea is always to look for the best way to tell the territory through excellence. We believe that the way we work, how we cultivate our vineyards, the relationships we create with nature and the community of workers, customers and neighbours define who we are.

IN THE CELLAR

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Since the 2021 harvest, the winemaking part has been in the hands of Luca D’Attoma, an internationally renowned Tuscan winemaker and a great expert in biodynamic viticulture. D’Attoma is supported by the young in-house winemaker Ginevra Espositi and by the experience and versatility of Marco Scarponi between field and cellar. Matteo Acmè takes care of the marketing and communication of Filodivino wines.

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IN THE KITCHEN

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Andrea Alessandrelli was born a few kilometres from San Marcello and here he chose to return after a long journey that brought him to Umbria, to the Amalfi Coast, in Denmark, in London. Today he leads a young, curious and talented brigade, sure that the horizon of contemporary cuisine should not be sought in the future or in distant places. Everything we need is around us and in the culture that has been handed down to us.

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