CANTINA FILIPPI, Castelcerino Certified organic
Filippi’s estate and vineyards are located in Castelcerino, in the highest part of the Soave DOC.
Filippi began bottling his own wine in 2003, he began farming organically and was certified organic
in 2007. Over the years, he’s incorporated some of the principles of biodynamic farming as well.
The soil in the vineyards is mostly rocky, volcanic clay with parts that are rich in limestone. The
property and vineyards are unique in that there is a rich biodiversity including wooded areas
surrounding the vineyards. This is a critical aspect to the estate’s practices, as it allows for the
vineyards to exist in harmony with the surrounding nature.
This natural approach in the vineyards is carried forth in the cellar as well. The grapes are all handharvested
and sorted. Fermentations occur with indigenous yeasts, in stainless steel tanks. The wines are held on their
lees for an extended time, especially their top single vineyard wines. All of the Soaves are 100% Garganega, of course,
even though the appellation allows up to 30% of other varietals such as Trebbiano in the blends.
As for the Soaves, while most top examples are often rich and honeyed, Filippi’s wines are some of the most structured
and mineral-driven. The high elevation and volcanic and limestone soils certainly come through in the brightness and
focus of the wines. They often require time to open up, and can last for days with just a cork in the bottle. All of the wines
certainly over-deliver for their price in terms of complexity and pedigree.
“This waxiness is the characteristic of the fine wines like those of Pieropan, Gini and also from Filippi. It seems to develop
when the grapes are allowed to ripen fully on the vine, until early October. It is a subtle sensation, detectable in young
wines as well as old. Not creamy, for there is a faint grip, with the scent of a Barbour jacket and a puff of smoke” Emily
O’Hare Italy supplement, Decanter magazine, February 2016.