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 mere weight pressure
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.