Antonio Fattori has brought a generations-old winegrowing and making family into the modern day. In fact just over a decade ago, the Fattori speciality was to actually make some of the best known Soave’s in the world market - but mostly for other famous names!
Antonio gradually put a stop to this and his aim became to make wine from their own vineyards more vibrant and aromatic and yet retain their tradition and history. He has used modern methods to almost eliminate the use of all chemicals in the production of the wines and though they have retained their texture, current vintages display a freshness, purity and vitality that make them stand out. These are incredibly consistent, fresh and authentic whites from Garganega (for Soave) and a brilliant super-value Pinot Grigio – in either the Fattori label or the ‘entry-level’ Gregoris label.
In recent years Antonio has added some high altitude vineyards in the small zone where white (Soave) and red (Valpolicella etc) production intersect. With renovation and replanting, he has established a predominantly Corvina vineyard on deep clay over limestone which is already producing Valpolicella, Ripasso and Amarone of fantastic colour, depth and power.
Fattori Valpolicella Ripasso 'Col de Bastia'
Grape varieties: 65% Corvina, 15% Corvinone + 10% Rondinella + 10% other varieties
Vineyards: 12 hectars located in Bastia, exactly on the valley between the Val d’Alpone and Val d’Illasi. The shaley clay - subalkaline land, is formed in a broad plateau with slight slopes, produced by the alteration of limestone formations and in particular the white and red scales. The volcano (basalt) is non-existent. Altitude: 450m/above sea level.
Vine age: New plantings and old one of 20-35 years
Harvest: Hand picked during the last two weeks of September and lay to dry in small boxes in "fruttaio”
Fermentation and maturation: The grapes are allowed to dry gently in well-ventilated rooms for around 4-5 months, concentrating their flavours, sweetness and colour. In winter, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into 500-1000 lt oak barrels to finish fermenting. The wine matures in wood for 30-36 months before bottling.
Tasting Notes
At first glance: Intense ruby red colour
On the nose: Red ripe fruit, small woodland fruits
On the palate: Rich, refined, elegant
Service temperature: 18°C
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