Organic, biodynamic and vegan wines: characteristics and differences

Fico and Per Filo are managed through the Maria Thun biodynamic calendar in both vineyard and cellar. Their rows lie within the most skeletal part of Gugliaie, although the Per Filo selection is elsewhere characterized as less rocky than Fico’s eight rows.

Production remains small because only the best bunches are retained. Fico receives three manual selections: in the vineyard, before the sorting belt and on the belt. Per Filo is selected in the vineyard and on the sorting belt. Whole berries enter the oak fermentation vessels, and mixing is manual. Cultured yeasts and sulfur dioxide are not added in the later stages. Preserving whole rather than crushed berries slows fermentation, limits heat development and encourages expression of Sangiovese’s varietal and aromatic components.