EVENING IN THE CELLAR

Sometimes it happens that the call of the earth creates strong bonds, ignites deep passions and gives life to dreams that eventually become reality. When all this happens it is the result of a path, often long and tortuous.  
It happened that four men - each with his own story - found themselves cradling the same dream united by the same passion.   
Wine is the thread that links these 5 stories, linked by the concreteness of the land and daily work. 
Filodivino found a house in the Marche region, a place close enough to be found and far enough away to be a destination. 
The story looked at us about five years ago when we found an old abandoned vineyard to recover and convert it into organic and now the dream is reality. 

THE EARTH
The soils that host our vineyards have a Pliocene sedimentary origin.  They consist mainly of clay from sand and alluvial deposits.  This composition favours the cultivation of the soil and creates soils suitable for vine cultivation. The vineyards are located at about 150 m above sea level and cover about 35 of the total 50 acres.  22.5 hectares are dedicated to Verdicchio, 10 to Lacrima di Morro d'Alba and 2.5 to the international variety.

All activities and operations on the vineyards are carried out manually, following organic principles and we are certified organic.  
There are some traditional stratagems that are regularly used: from roses, precious protections that warn against the presence of powdery mildew in advance, to the sowing of legumes, to green manure, a technique that allows the fertilization of the soil and its protection from erosion.  The hand of man takes care of the vineyard, row by row, meticulously trying to obtain perfectly healthy grapes. Experience and familiarity with the soil are fundamental rules for safeguarding our production values. 
 
 THE TRADITION AND INNOVATION OF THE WINERY
Tradition is first and foremost the knowledge handed down over the centuries by the winemakers of the Marche region who have always made wine and who have learned from their successes and failures, improving from generation to generation. 
Innovation is taking what science has discovered over the years and using it to produce clean, meticulous, healthy and exciting wine; each year different. We allow nature to convey its fascination, indulging its whims. As patient and loving teachers, we give it the freedom to create and express itself, trying to intervene as little as possible. We start from the earth, pruning during the winter and selecting the shoots that will bear fruit. During the ripening process we decide which of the bunches will ripen and which will be sacrificed. The last work in the vineyard, and the first in the cellar, is the harvest, when the fruits are selected according to two criteria: health and quality. When only healthy grapes are brought to the cellar, there is no need to make additions or adjustments during vinification.