The Italian countryside. An idilic resort. Vineyards, and a winery. That's Filodivino, a wine resort in the heart of Le Marche hills. Breathtaking views of the San Marcello walls to the northwest, as you gaze at almost 20 hectares of vineyards.
Filodivino produces one of the most interesting and fine wines from Le Marche, a treasure hidden in the Central Italy eastern coast. The winery cultivates local grape varieties such as Verdicchio and Lacrima di Morro d’Alba, among others. At Cana, we have those two grapes with the "Matto", the "Serra 46" and the "Diana".
Completely underground, the new winery is environmentally friendly. Designed by "image and likeness" from the winemaker Matteo Chiucconi, a local from Le Marche that dedicates his time to Filodivino. It's equipped with state-of-the-art technology, spread over two floors suited to receive visitors, for tastings and for sales offices. The wine cellar is suspended above. Barriques, tonneaux, amphorae, concrete eggs...everything is used at Filodivino for the ageing process.
Tradition and innovation
We love this oxymoron, as it describes Filodivino perfectly. This winery respects the old ways, the traditions from the local Marche people. After all, they know their grapes better than anybody else. And, if something tastes so good, you have to be careful with the recipe. But science helps. By carefully connecting traditions with innovations, Filodivino masters a clean, meticulous, healthy and exciting wine. And, every year, you surprise yourself with a different wine.
Take a moment to "hear" it directy from them:
"We genuinely believe in the uniqueness of nature, and we don’t want to make the same wine time after time. Each year we let nature convey its flair, indulging its whims. Like patient, loving teachers, we give it the freedom to create and express itself, aiming to intervene as little as possible. We start with the land, pruning during the winter and selecting the buds that will bear fruit. Some years, we remove the excess leaves and others we leave them. During ripening process we decide which of the bunches will ripen and which will be sacrificed. The last job in the vineyard, and the first in the winery, is the harvest, when the fruits are selected using two criteria: health and quality. When only healthy grapes are taken into the winery, there is no need to make additions or adjustments during the wine-making".
Going back to tradition and innovation
So, thousands of years ago, people started hiding wine in terracotta amphorae. Unknowingly, they were ageing the wine. Fast forward a little bit, and hundreds of years ago the people from the Rhone Valley began using small wooden barrels for the same purpose. Our point is that tradition was innovation. And Filodivino understands that.