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D.O.C. area of Montello and Colli Asolani.
Villa Sandi Estate, locaed in the D.O.C. area of Montello and Colli Asolani with deep clayey soil rich in subsoil.
Guyot with 4400 vines per hectare.
90 quintals of grapes
separately and put into fermenters for maceration of the must in contact with the skins for 10 days at a controlled temperature of 25°C. Pumping over is carried out 5 times a day in this stage to extract the colour and tannins from the skins. The alcoholic fermentation is completed in this period and the wine is then put into two-year-old and three-year-old French oak (Allier) casks, where it completes spontaneous malolactic fermentation by the end of the year. After 6 months ageing in the casks and additional 6 months in steel tank the wine is bottled. Only after 12 months of ageing in the bottle Filio is ready for tasting
Suitable for serving with braised red meat, game on the spit, roast meat, ripe cheeses.
The harvest, with scrupulous selection of the grapes, has taken place during the first week of October.