Filippi, Soave Colli Scaligeri DOC ‘Castelcerino’ Magnum 150cl


Magnum 150cl

Filippi Soave Colli Scaligeri DOC ‘Castelcerino’ - Flavourful and inviting, this Veneto white shows notes of almonds, anise, and white grapefruit with a smooth texture and lingering finish. Filippo recommends this wine mainly with fish and shellfish dishes although it has enough character and spice to stand up to various ethnic cuisines.

Unlike like many other examples of Soave, Castelcerino is based on only the native Garganega varietal from two southeast exposed parcels at 320 meters of volcanic soils. Fermented and elevated in 100HL stainless steel vats, this wine remains on its lees for a varying number of months depending on the vintage. During this period the wine decants naturally and undergoes no filtration before bottling.

“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.


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 hand harvested 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.