About this wine
Vineyard and terroir
Per Filo comes from a less stony section of the Gugliaie vineyard at San Casciano in Val di Pesa. The parcel is cultivated biodynamically and faces south. Planting density is 5,000 vines per hectare, with Guyot training. The broader Gugliaie site is marked by river pebbles, and its fruit combines flavour with structure.
Grapes
100% Sangiovese. The wine is certified organic, biodynamic in approach, vegan, and entirely produced and bottled at origin in San Casciano Val di Pesa.
Vinification
Selection begins in the vineyard. The grapes are destemmed, manually selected again and mechanically transferred into open tonneaux. Fermentation lasts 16 days, with the cap immersed manually each day.
Ageing
Ageing varies according to the vintage. The inaugural 2017 remained for 18 months in the same tonneaux used for fermentation.
Technical data
Alcohol: 14%. The 2017 production comprised 1,976 certified-organic bottles.
Tasting profile
The aromatic profile is energetic and restless, combining woodland berries and shrubs with rhubarb and wild cherry. Tannin forms the wine’s backbone and supports the fruit, while the finish is vibrant and persistent.
Vintage notes
The first harvest was 2017, a difficult vintage from which the second wine envisioned by Filippo Corsini was created. Ageing is adjusted to the conditions of each year.
Label / history
Per Filo continues the project conceived by Filippo Corsini after more than a year of working and travelling around the world. He and his father Duccio developed the idea of a wine made in harmony with the biological rhythms of the vine and nature. Two years later, Clotilde and Duccio Corsini continued his work with Laura and Claudio, dedicating Per Filo to Filippo. The label was designed by his aunt, Fiona Corsini di San Giuliano.
