Fico Wine


Duccio Corsini
Clotilde Trentinaglia De Daverio



Via San Piero di sotto 1
IT - 50026 San Casciano Val di Pesa Firenze

+39055829301

info@principecorsini.com
www.ficowine.com/

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Certification:
Q Certificazioni bio

Wine-growing region:
Toscana

Fico wine is a project that is much greater than just wine. The idea of producing a new wine in respectful harmony with the environment was born of Filippo Corsini’s - Duccio and Clotilde’s eldest son - various work experiences while traveling around the world for a year. Returning to Villa Le Corti, the family's home and historic home of the cellars, with this new awareness, Filippo developed a defined project with his father: creating a wine that is the symbol of a new production direction, capable of satisfying the biological rhythms and cycles of the vine and of nature, which has already all that is necessary for the creation of a great wine. For Filippo, the project was not just a modern translation of his family’s winemaking history, but also an authentic philosophy of life. Fico is the acronym of Filippo Corsini but also the name of the fig tree that distinguishes the vineyard chosen to cultivate Fico first and PerFilo two years later. The PerFilo label, as well as that of Fico, was designed by Fiona Corsini. "With his 21 years,” says Duccio Corsini, “and a distinctly open and generous character, he illuminated the already well-traced road of the day, giving life to something new, a project that we will continue to maintain and that it is the right path to follow. For years, Principe Corsini has converted to organic farming, but his approach is a precious heritage: it is the production philosophy for our future. Fico Wine is the gift that Filippo left us. Taking his project and making it a reality was one of the ways to keep him alive too.”

Retailers:
Piattaforma B2B Digiwine per operatori di settore: https://digiwine.it/
Piattaforma B2C per privati: https://principecorsini.com/shop/

2022 Fico

IGT Toscana Sangiovese
100% sangiovese
Red wine

Double selection of bunches, chipping and selection of berries, transported without the use of pumps. Spontaneous fermentation of whole berries in open barrels for 16 days; during fermentation, the daily immersion of the cap is done manually. 9 months in the barrels used for fermentation.
(auto translated text)

Doppia selezione dei grappoli, sgranellatura e selezione degli acini, trasportati senza l'uso di pompe. Fermentazione spontanea degli acini interi in barrique aperte per 16 giorni; durante la fermentazione l'immersione del cappello quotidiana è fatta manualmente. 9 mesi nelle barriques usate per la fermentazione.

2024 Fico

IGT Toscana Sangiovese
100% sangiovese
Red wine

Double selection of bunches, chipping and sorting of berries, transported without the use of pumps. Spontaneous fermentation of whole berries in open barrels for 16 days; during fermentation, the daily immersion of the cap is done manually. 9 months in the barrels used for fermentation.
(auto translated text)

Doppia selezione dei grappoli, sgranellatura e selezione degliacini, trasportati senza l'uso di pompe. Fermentazionespontanea degli acini interi in barrique aperte per 16 giorni;durante la fermentazione l'immersione del cappello quotidiana èfatta manualmente. 9 mesi nelle barriques usate per la fermentazione.

2022 Per Filo

IGT Toscana Sangiovese
100% sangiovese
Red wine

Grape selection and chipping. The spontaneous fermentation of whole berries takes place in open tonneaux for 16 days; during fermentation, the daily immersion of the hat is manual. 9 months in the tonneaux used for fermentation.
(auto translated text)

Selezione delle uve e sgranellatura. La fermentazione spontanea degli acini interi avviene in tonneaux aperti per 16 giorni; durante la fermentazione l'immersione del cappello quotidiana è manuale. 9 mesi nei tonneaux usati per la fermentazione.

2024 Per Filo

IGT Toscana Sangiovese
100% sangiovese
Red wine

Grape selection and chipping. The spontaneous fermentation of whole berries takes place in open tonneaux for 16 days; during fermentation, the daily immersion of the hat is manual. 9 months in the tonneaux used for fermentation.
(auto translated text)

Selezione delle uve e sgranellatura. La fermentazione spontanea degli acini interi avviene in tonneaux aperti per 16 giorni; durante la fermentazione l'immersione del cappello quotidiana è manuale. 9 mesi nei tonneaux usati per la fermentazione.

Casòn Hirschprunn
Granary


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