Vernaccia di Cannara Colli Martani DOC is one of Umbria's oldest and most distinctive wines. Azienda Agraria Di Filippo offers a version faithful to tradition: a red passito wine made from Vernaccia di Cannara grapes left to dry naturally.

The name Vernaccia appears to derive from the Latin word Vernum (winter) as the wine is made during the winter months after a drying period of about 2-3 months . A description of Vernaccia can be found as early as the late 19th century in a report on the "Agricultural and Economic Conditions of the Cannara Territory" by Giulio Baldaccini.
This document speaks in particular of Vernaccia di Cannara, a small town in the province of Perugia where this wine is still a typical local product, along with the Cannara onion.

The grape variety used for Vernaccia di Cannara is native and locally it is also called Cornetta (Cornet ). The name appears to derive from the fact that the grapes of this grape, when not yet fully ripe, take on a shape similar to a small horn, then elongate and oval in the final stage of ripening. These grapes are harvested and left to dry on frames protected from the elements for at least two to three months and then vinified. The drying process takes place with the whole bunches, while the vinification is carried out with only the berries without the stalks .

On 6 June 2009, the denomination establishing Vernaccia as a DOC wine «Colli Martani» was established.
The DOC "Colli Martani" regulations stipulate that drying can also take place on the plant itself.

Peasant tradition dictates that Vernaccia di Cannara , from the latest harvest, should be tasted on Easter morning.