Amarone della Valpolicella DOCG 2011 was awarded with the GOLD MEDAL at Mundus Vini Competition 2018

FATTORI
Amarone della Valpolicella Col de la Bastia 2013
Score: 90

Tasting Note
This balanced, medium- to full-bodied Amarone is round and creamy, with hints of dusty spice and dried herb accenting baked black cherry, red licorice and coffee liqueur notes. Tar-tinged finish. Drink now through 2023. 800 cases made.

WS – Web Only – 2017

from robertparker.com

2010 Fattori – Amarone della Valpolicella – 92 points

The 2010 Amarone della Valpolicella is not an overtly fruity or jammy expression. In this regard it stands apart from its peers. Instead, this Amarone offers a drying mineral vein with flint and crushed granite beyond softer tones of dried cherry, blackberry preserves and exotic spice. The finish is off dry with some distant residual sugar. Barbecue smoke and ash appear on the close. Only 5,000 bottles were made.
Monica Larner – May 2017

from Merum Nr. 1/15 Februar / Marz 2015

Vigneti di Osan 2004 – Amarone delle Valpolicella Classico DOC

Reifendes dunkelrot; ditche passitofrucht, einlandend; kraftvoll,
reifende passitofruct, holzreife, lang, rund, reich.

Fattori – DOC Amarone della Valpolicella 2009
has been awarded this year too
with the 5 Grappoli by Bibenda Guide 2015

Fattori 2009 – Amarone della Valpolicella
DWWA Bronze Medal

Amarone della Valpolicella Col de la Bastia 2010
Score: 91
Issue: Feb 28, 2014

This elegant, spicy version offers ripe flavors of sun-dried black cherry, date and fig paste set on a medium-bodied, lithe frame and backed by clean, mouthwatering acidity. A hint of tarry smoke underscores the fruit while the ground spice details persist on the finish. Drink now through 2022. 200 cases made. –AN

Amarone della Valpolicella 2007
Score: 90
Issue: Feb 28, 2014

Lightly creamy, this balanced version offers base notes of smoke and spice box, with accents of dried cherry and cranberry, rhubarb, grilled plum and licorice. Drink now through 2019. 100 cases made. –AN

Soave Motto Piane 2012
Score: 91
Issue: Web Only – Feb 2014

Well-cut and juicy, with a chalky vein underscoring the notes of ripe apricot, honey, fleur de sel, poached quince and acacia blossom. Lacy in texture and layered, offering a long, clean, minerally finish. Drink now through 2022. 1,100 cases made. –AN

Wines & labels

The producerInfoWines

Carlo Maria Cerutti and sons

It is the property of Carlo Maria Cerutti, an enthusiastic grape cultivator that has restructured this 1400 structure, maintaining its original characteristics as much as possible. The property is located in Fumane (20 km north of Verona). In 1600, the structure became property of an important family in Verona, who transformed it into a noble country residence.   A small producer of Amarone, Ripasso, Recioto: delicous warm sensuous wines

Owner: Carlo Maria Cerutti Winemaker: Carlo assisted by Luigi Andreoli Varietals planted: Corvina, Corvinone, Rondinella, Molinara Total acres: 2.5 hectares of property Soil: Tufaceus, clayey, calcareus Winery production: 25.000 bottles Azienda Agricola Corteforte Fumane – Verona – Italy Web: www.corteforte.com Corteforte intro doc

Veneto region

Ripasso “Podere Bertarole” – DOC Valpolicella Classico Superiore “Terre di San Zeno” – DOC Amarone Classico “Vigneti di Osan” – DOC Amarone Classico Concentus – IGT Rosso delle Venezie Amandorlato – DOC Recioto Classico Recioto Classico – DOC

Wines labels & details

Ripasso “Podere Bertarole” DOC Valpolicella Classico Superiore   Tech sheet Corvina 65%, Rondinella 20%, Molinara 5% with other indigenous old varieties (Dindarella, etc.) Winemaking:Fermentation takes place in small stainless steel vats and is conducted until all of the sugars have been converted to alcohol with frequent pumping over to maximize extraction of color and flavor. In April following the harvest, the wine undergoes a re-fermentation on the lees of the Amarone where it acquires greater aroma, color and body. This technique, characteristic of the best wines of Valpolicella, is named Ripasso, literally “going over”.

“Terre di San Zeno” DOC Amarone Classico   Tech sheet Corvina (5%, Rondinella 20%, Molinara 5% with other indigenous old varieties Winemaking:The grapes are picked only after a careful selection of the ripest clusters on the vines. These are placed in wood crated to undergo the appassimento process, an air induced drying out of the grapes that lasts up to 4 months. The crushing takes place only at the beginning of the year following the harvest, with a very long fermentation due both to the temperature of the season ( February – March) and to the naturally high level of the must. The wine is then pressed and aged in small oak casks. Further ageing in the bottle: A lengthy and careful phase of bottle aging (up to 3 years)

“Vigneti di Osan” DOC Amarone Classico   Tech sheet Corvina, Rondinella, Molinara, indigenous grapes Winemaking:Harvested as flawless, perfectly ripe fruit, the grapes are further selected for the natural drying (appassimento) process, which lasts for a minimum of four months. The extremely long and slow fermentation, due to the high sugar content of the grapes and the low winter temperature at which it occurs, allows for the formation of complex aromatic compounds that greatly enrich the final product. The two-year aging process takes place in 500 liter oak barrels, used so that the wood doesn’t interfere with the wine unique scents. Further ageing in the bottle: 1 year

Concentus IGT Rosso delle Venezie   Tech sheet Veronese and Corvinone 45%, Rondinella 15%, Sangiovese 40% Winemaking: Corvina and Rondinella are dried for 40 days in order to have the best concentration of fruit and tannins. Fermentation takes place in small stainless steel vats and is conducted until all of the sugars have been converted to alcohol with frequent pumping over to maximize extraction of color and flavor. The wines becomes the further enriched by aging in barrel for a period of 8 -10 months.

Amandorlato DOC Recioto Classico   This version of Recioto is made from selected portions (called recie or “ears” in local dialect)of very ripe clusters of healthy grapes which are then sorted out, checked and rechecked in order to eliminate damaged berries. Tech sheet Corvina, Rondinella, Molinara, indigenous grapes Winemaking: The few chosen “recie” are destinated to a long drying out period known as appassimento, which lasts until February of the following year. Then, after crushing, the raisins are first vinified in stainless steel until April and then, the following racking, transferred to old oak barrels. A long ageing process follows fermentation, never entirely completed to allow some residual sugar, as well as lengthy bottle aging.

Recioto Classico DOC   Tech sheet Corvina, Rondinella, Molinara Winemaking: The same grapes used for Amarone (Corvina, Rondinella and Molinara) are employed here, and a similar appassimento method is performed. In January half of the “recie” are pressed and their fermentation is triggered by heating the juice until it reaches a constant temperature of 10°C. in early March the remaining grapes, extremely rich in natural sugars, are pressed, and their juice is added to the fermenting one. His traditional old method enhances the unique aromas and flavors of the grapes. The wine is drawn off at 12-13% and fermentation is completely arrested a few months later, when the residual sugar is no less than 10%. Aging takes place in a mix old and new wood Further ageing in the bottle: few months