Filet 2020 – Piero Carta

Fillet - Piero Carta

Filet is a wine that takes its name from a loom-made embroidery, typical of Bosa. The vineyard is located on a hill overlooking the sea, where the climate is mild and often beaten by mistral breeze, surrounded by fruit trees. After a manual harvest in mid-October and a brief maceration of a maximum of one day, it passes to an oxidative refinement in old oak barrels that are not filled with flor development. No yeast, no filtration, very low sulfur. Time does the rest. The Fillet is a wine with an intense and brilliant yellow color, in which the first honeyed aromas blend with harsh, smoky and deeper balsamic notes leaving behind the intuition: a complex sip, slightly marshal, warm to the palate, with vibrant acidity.

Service

We taste it at a temperature of 10/12 ° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

Excellent with blue and seasoned cheeses.

Cellar: Piero Carta

Piero Carta's winery is located in Bosa, a beautiful medieval village located between the Serravalle hill and the Temo river valley, where Malvasia has always been grown. It was Piero's father, Paolo, who bought 30 years ago a hectare of vineyard planted in Malvasia, so that he could remain anchored to his beloved territory, since he had moved to Cagliari for work. Piero, as a boy, was forced by his father to go with him to the vineyard to help him, often taking away his teenage amusements. But when years later his father had a stroke and could no longer take care of the vineyard, Piero felt compelled to preserve it and it was love, passion and from then on he grew, stronger and stronger, the idea that one day he would or would not a job. After graduating in Economics with a thesis on "experiential tourism and upgrading the territory through its specificities", he firmly decided that he would gradually succeed in creating his small company and allow him to carry on the production of this fantastic product in compliance total tradition, terroir and nature. Its principles are respect for nature, using only sulfur and copper in the vineyard, and no use of chemicals in the cellar. Today Piero, with the bottling of his first Filet 2017 has not only become a careful and sensitive winemaker but also a keeper of a piece of Sardinian history and culture. And also his processing methods, as well as natural, are faithful to those traditional of his land.inia.