CANTINA FILIPPO FILIPPI, Castelcerino
Certified organic, Natural
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 Soave are 100% Garganega, of course, even though the appellation allows up to 30% of other varietals such as Trebbiano in the blends.
While most top examples of Soave 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.
Turbiana a very limited production wine that is based on 100% Trebbiano grapes from Cantina Filippi’s highest vineyard at 400 meters. Forcing the vine to struggle in such poor soils, this rocky/sandy terrain produces very low yields. Fermented and elevated in stainless steel vats, this wine remains in contact with the lees for a minimum of six months before being bottled according to the biodynamic calendar. This wine is persistent and flavorful on the nose and palate with refreshing acidity and minerality. Pair with varied higher-toned cuisines, especially fish, citrusy dishes, and salads.