San Filippo

Roberto Giannelli, who has a degree in law and who used to work in the field of real estate trading, has had a passion for wine ever since he was a child. At the end of 2002 he bought Azienda San Filippo.
A great amount of work has been carried out since 2003: the management of the vineyards has been considerably improved, a new vinification and ageing cellar was built, all the small and large oak, the fermentation vessels and the cooling/heating equipment have been gradually renewed.
Roberto’s philosophy is to make the wine “in the vineyard”, organic. Chemical fertilizers have been totally eliminated, the vines are to “work” on their own without extra aid. With the support of Patrizio Gasparinetti, a very talented agronomist, natural viticulture is pursued. A meteorological station has been placed on the estate in order to schedule antiparasitic treatments, strictly sulphur and copper based, only when necessary. Where the vigor of the vines has to be kept in check, grass is left on every other aisle (the space between the rows of vines). Although this can be risky in some vintages due to the weather, the grapes are harvested only when phenolic and aromatic ripening is complete.
Barriques toasted to a light level are used for the first 12 months, the wine then matures for a further 14 months in large oak casks.