FILIPPO ANTONELLI

website:   http://www.antonellisanmarco.it

featured wines

2009 BAIOCCO description

2009 BAIOCCO
FIILIPPO ANTONELLI
Sangiovese 90%, Merlot 10%

Grapes are hand picked 3rd week of September from 60hL per hectare/ 2.2 kg per plants. Fermentation in contact with the skins for 8 days at 25 degree C. Malolactic fermentation takes place. Ageing in stainless steel vats for 5 months, bottle ageing for at least 3 months.
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2010 GRECHETTO description

2010 GRECHETTO
FIILIPPO ANTONELLI
Grechetto 100%

Grapes are hand picked 3rd week of September from 60hL per hectare/ 2kg per plants. Grapes and skin are allowed to separate naturally. Fermentation is at 18 degree C. The wine is kept in contact with the yeasts for a lengthy period (90 days) after fermentation has been completed. Ageing is in stainless steel vats; bottle ageing for 3 months.
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2007 MONTEFALCO ROSSO description

2007 MONTEFALCO ROSSO
FIILIPPO ANTONELLI
Sangiovese 70%, Sagrantino 15%, Merlot 15%

First vintage 1979. Sangiovese grapes are handpicked in the last week of September from 55hl per hectare/ 2kg per plants. Each varietal is vinified separately, by gravity. Maeration and fermentation in contact with skins for 14 days at 25 degree C. Malolactic fermentation takes place. The wine clarifies spontaneously with no need for filtration. The 3 component varietals are blended, then aged in 25 hL oak barrels for 9 months. Clarification is cement vats occurs for 3 months. Bottle ageing for 6 months.
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2007 MONTEFALCO ROSSO 375’S -12PK description

2008 CONTRARIO description

2008 CONTRARIO
FIILIPPO ANTONELLI
100% Sagrantino

First vintage 2008. Grapes are handpicked in small crates in last week of September from 50 hectolitres per hectare; 1.6 kg of grapes/ plant, and undergo a final selection. Vinification is by gravity. Fermentation is in contact with the skins for 10-15 days at a temperature of 25 degree C; malolactic fermentation takes place. Spontaneous clarification without filtration. Ageing in stainless steel vats for 12 months; assembling and clarifying in cement vats for 3 months. Bottle ageing for 4 months.
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2004 SAGRANTINO PANNONE -WOOD -6PK description

2004 SAGRANTINO PANNONE -WOOD -6PK
FIILIPPO ANTONELLI
100% Sagrantino, from our best selection massale grafts on rootstock 420A

Chiusa di Pannone (2.70 hectares), altitude 400 m.a.s.l. southern expousure with rows following the slopes. First planted in 1995. There are 5,000 vines/ hectare (2.5 metres x .8 meters) with a yield of 30 hectolitres/ hectare; 1 kg grapes per plant. Harvest occurs second or third week of October. Grapes are handpicked into crates of 15 kg. Vinification occurs by gravity after selection of grapes. Fermentation is in contact with the skins for 20 days at a maximum teperature of 28 degree C; malolactic fermentation in wood. Ageing occurs in lightly toasted 500 L barrels for 6 months then in 25 hL oaks barrels for 15 months followed by assembling and clarifying in cement vats for 3 months; final ageing in the bottle for 2 years. The wine isn’t stabilized nor filtered.
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2005 Passito 375’s 6 pk