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This Italian white wine, produced from Turbiana grapes aged on their lees, delivers a subtle balance between generous fruit and superb freshness, typical of the terroir. More info
This wine bears the name of its grape variety, Turbiana, also known as Trebbiano di Soave, a variety widely grown in the Veneto region. Here, it thrives on a terroir of limestone soil stretching over one hectare, the famous Vigne della Brà growth, young vines issued from a rigorous selection conducted by the estate.
Surrounded by several hectares of woodland, the vines are cultivated following (certified) organic farming principles, and the estate also holds the Triple A label. The hand-harvested grapes ferment naturally with native yeasts, and the wine is aged in stainless steel vats in contact with the lees (= dead yeasts), for at least 12 months, to gain texture, flavour and aroma, and allow the terroir to fully reveal its qualities.
Tasting reveals a white wine characterised by a colour leaning towards gold. It releases notes of white and yellow fruit, combined with white flowers and minerals. On the palate, the wine displays a fine minerality, in an elegant and deliciously persistent style. We recommend savouring it in its youth alongside fine dishes such as white fish or shellfish.
Veronese Bianco IGT Cantina Filippi Turbiana serve at a temperature of 12°C. It will pair perfectly with the following dishes: Homard, Carpaccio de daurade, Quiche poireaux et saumon.
This wine bears the name of its grape variety, Turbiana, also known as Trebbiano di Soave, a variety widely grown in the Veneto region. Here, it thrives on a terroir of limestone soil stretching over one hectare, the famous Vigne della Brà growth, young vines issued from a rigorous selection conducted by the estate.
Surrounded by several hectares of woodland, the vines are cultivated following (certified) organic farming principles, and the estate also holds the Triple A label. The hand-harvested grapes ferment naturally with native yeasts, and the wine is aged in stainless steel vats in contact with the lees (= dead yeasts), for at least 12 months, to gain texture, flavour and aroma, and allow the terroir to fully reveal its qualities.
Tasting reveals a white wine characterised by a colour leaning towards gold. It releases notes of white and yellow fruit, combined with white flowers and minerals. On the palate, the wine displays a fine minerality, in an elegant and deliciously persistent style. We recommend savouring it in its youth alongside fine dishes such as white fish or shellfish.
The Cantina Filippi estate is nestled in the heart of the small Italian village of Castelcerino, just above Soave. Since the 14th century, several generations of winegrowers have tended these vines, now averaging 50 to 70 years in age and situated on an ancient volcano at an altitude of around 320 metres. The location itself is steeped in history, as the Colli Scaligeri, meaning ‘Scaligeri Hills’, are named after the great family who ruled Verona and its surroundings from 1260 to 1390 and, by the end of their reign, were unrivalled in power and wealth throughout Italy.
This is where Filippo Filippi was born, and where he decided to take over the estate in 2003. While the wine-producing region of Soave is best known for wines that favour quantity over quality, from the outset this winemaker has focused on producing nectars that reflect their terroirs to the full, in the most natural and environmentally friendly possible way. Every single detail is carefully thought through, including massal selections, low yields and sorting, certified organic and Triple A practices, minimal use of sulphites, fermentation using native yeasts, and low-intervention winemaking…
The result? Authentic, fresh, lively and fruit-forward wines, pleasingly chewy with a slightly tannic mouthfeel. "Filippo produces wine for drinking," explains Paola, whom we met alongside Filippo at the estate.
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