Filarole is a small project, in the hills near Piacenza, in the Emilia-Romagna Region of Italy. Barbara and her husband Paolo settled in these hills in 2009, and inspired by the natural beauty surrounding them, decided to search for vines to purchase to begin the dream of making wine. They purchased some grapes in the meantime to begin experimenting with making wine, and eventually discovered the Gabbiano vineyard in January of 2017, 2 hectares of older vines that had been abandoned for some time, which seemed perfect for conversion to organics. They farm the land along with their young son, and make just two wines so far, only one of which, the fatto coi piedi, is made in enough quantity for a small amount to be exported. 2017 was the first vintage for commercial release, and we are excited to see where they go from this already promising start!

Fatto Coi Piedi

Fatto Coi Piedi, which means “made with feet” features the stunning Malvasia di Candia Aromatica, a grape variety found only near Piacenza and a few other areas close by. It is a thick skinned and very aromatic grape, which turns out to be perfect for a macerated wine.

Age of Vines: 40 years 

Varieties: 40% Malvasia di Candia Aromatica, 40% Ortugo, 20% Unknown local varieties

Vinification Method: Grapes are hand de-stemmed and macerate on the skins for 20 days in open topped fiberglass vats that rest outside, with frequent punchdowns. The wine is racked once before being bottled manually, unfined and unfiltered with zero sulphur added.