There are four vineyards at San Filippo:
La Storta (north-east exposure), Le Raffiche (north exposure), Le Lucére (north-east exposure) and La Smarrita (south-west exposure).

Cultivated terrain
Brunello di Montalcino DOCG - approx. 5.50 hectares
Rosso di Montalcino DOC - approx. 2.00 hectares
Sant’Antimo Rosso DOC - approx. 2.50 hectares

Planting density
From 3,000 to 5,000 plants per hectare.

Soil composition
Prevalently of Eocene origin, with averagely clayey zones intermingled with areas of marl and limestone.






The modern and functional cellars extend over a covered surface area of over 1,000 m2. They comprise a vinification cellar, an area for refinement and a sector for the bottling, packaging and storage of the wines. The ageing cellar is instead located in the basement of the old farmhouse.
On the San Filippo estate naturalness and quality are fundamental concepts. The major commitment starts with the optimal selection at harvesting, estimated with extreme precision by means of analytic monitoring of the grapes themselves. The time between harvesting and crushing is extremely brief. Once the must is produced the fermentation begins within the first eight hours. The maceration continues for about eight days, during which time various operations of punching down and pumping over are performed. Once the fermentation in stainless steel tanks is complete, the wine is transferred to large wooden casks where the malolactic fermentation takes place. After about forty days, the wine is decanted into barriques and oak casks where it is refined for several years. After this long repose, the wine is collected into large casks and prepared for bottling and labelling with the year of vintage. A thousand days of loving care inside a single bottle result in a great emotion: the Brunello.




BRUNELLO DI MONTALCINO
Denominazione di origine controllata e garantita
2014


The colour is ruby red with a slight tendency to garnet. The perfume is intense and complex, spicy, with dominant notes of Amarena cherry. The olfactory phase continues on the palate. The flavour is full, harmonious and persistent, with dense and silky tannins.



Name: BRUNELLO DI MONTALCINO DOCG

Production area: Montalcino

Altitude: from 240 to 300 metres a.s.l.

Type of soil: of Eocene origin, clayey, calcareous with shale

Exposure: north, north-east

Planting density: 4.650 plants/hectare

Training system: unilateral and bilateral cordon spur

Grape variety: Sangiovese Grosso

Rootstock: 110 R and 420 A

Harvesting period: first ten days of October

Grape yield per hectare: 7 tons per hectare

Vinification: Fermentation in stainless steel at controlled temperature

Maceration: 2 days at 10°C - 10/12 days at 26/28°C

Malolactic fermentation: in vats of cement, stainless steel and wood

Ageing: 24/28 months in barrels

Refinement in the bottle: 10 months

Bottles produced: 15.000
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LE LUCÉRE BRUNELLO DI MONTALCINO
Denominazione di origine controllata e garantita
2013


The colour is ruby red with reflexes verging on garnet. The perfume is intense, fine and elegant, with notes of cherries preserved in alcohol, enriched with spices redolent of cinnamon and cloves. On the palate it explodes in all its fineness and elegance thanks to the dense and silky tannins. Excellent body that renders the flavour harmonious and persistent. Excellent nose-mouth correspondence.



Name: BRUNELLO DI MONTALCINO DOCG

Production area: Montalcino

Altitude: 270/310 metres a.s.l.

Type of soil: of Eocene origin, clayey, calcareous with shale and fossil fragments

Exposure: east and north

Planting density: from around 4.650 to 4.800 plants/hectare

Training system: unilateral cordon spur

Grape variety: Sangiovese Grosso

Rootstock: 420 A, 110 R and 775 P

Harvesting period: first ten days of October

Grape yield per hectare: 6 tons per hectare

Vinification: fermentation in stainless steel at controlled temperature

Maceration: cold pre-maceration 2 days at 10°C - 10/12 days at 26/28°C

Malolactic fermentation: in vats of cement and stainless steel

Ageing: 24/28 months in barrels and barriques

Refinement in the bottle: 10 months

Bottles produced: 15.000
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LE LUCÉRE - RISERVA BRUNELLO DI MONTALCINO
Denominazione di origine controllata e garantita
2012


The colour is ruby red with nuances tending to garnet. The intense, fine and complex perfume develops on notes of Morello cherry enhanced by a background note of spices, mostly cinnamon and cloves. On the palate, the initial tactile phase in which we can appreciate the structure, fullness and roundness, is followed by a persistent finish assured by the dense and silky tannic weft and a harmonious return of the olfactory end-notes.




"Amazing young Brunello with superb concentration and depth. Full body, chewy yet polished tannins and mineral, oyster shell and blueberry flavors. Goes on for minutes. Leave it until 2020 to open. A triumph." - J.S.



Selection of the best grapes harvested in mid-October and vinified in stainless steel tanks.

Cold pre-maceration 10°C: 3 days (during which two punchdowns a day are performed in oxygen-free conditions)

Hot maceration at 28/30°C: approx. 10 days (during which punchdowns and pumping- overs in the air are alternated)

Length of alcoholic fermentation: 15/17 days (at controlled temperature)

Malolactic fermentation: in vats of cement

Ageing: in wood (partly barriques, partly barrels) for 34 months. During this period the wine is racked and blended every 4 months

Refinement in the bottle: 16 months
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LO SCORNO ROSSO DI MONTALCINO
Denominazione di origine controllata
2017


The colour is ruby red; to the nose the perfume is clean and intense. Reminiscent of cherries preserved in alcohol, enhanced by spicy notes. To the palate it offers a good body, full and balanced with silky tannins. Good persistence that harks back to the first olfactory notes.



Name: ROSSO DI MONTALCINO DOC

Production area: Montalcino

Altitude: 240/310 metres a.s.l.

Type of soil: of Eocene origin, clayey, calcareous with shale and fossil fragments

Exposure: north and north-east

Planting density: from around 3.000 to 4.800 plants/hectare

Training system: unilateral and bilateral cordon spur

Grape variety: Sangiovese

Rootstock: 110 R, 775 P, 420 A

Harvesting period: first ten days of October

Grape yield per hectare: 7 tons per hectare

Vinification: fermentation in stainless steel at controlled temperature

Maceration: cold pre-maceration 2 days at 10°C - 10 days at 25/28°C

Malolactic fermentation: in vats of cement, stainless steel and wood

Ageing: 10 months in barrels

Refinement in the bottle: 4 months

Bottles produced: 20.000
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TASTING TOUR

We are pleased to receive guests for wine tastings and tours, from Monday to Sunday, from 09:00am to 12:00am in the morning and from 02:00pm to 05:00pm in the afternoon by appointment only. The tours takes about 30/45 minutes. A reservation by email or phone with your contact information is required.
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Strada Consorziale dei Comunali - Loc. San Filippo 134 FGA
53024 Montalcino (Siena) - GPS : lat 43.045139 - lng 11.532903
tel. : +39 0577 847176 - fax : +39 0577 847213
email : info@sanfilippomontalcino.com

P. I V A : 05350850482 - N. REA : FI-540351
Iscritta al registro delle imprese di Siena al nr. 125179