Fattori’s gold new labels

The new Fattori’s gold labels are available from the 2012 Fattori wines vintages.
The new packaging have been shown at Vinitaly 2013.

 

from 2012 vintage lables previous label


Antonio Fattori receives
the Decanter WWA 2010

Antonio Fattori and his brother Giovanni took over the family business in the early ’80s. Prior to then,
the estate prospered under the direction of their father and the cellars served as a resource for base
wines produced for neighbouring properties to be used under varied labels.
Antonio took a decision in the early ’90s to produce his own wine and his own label.

In 2007 the Fattori family bought 30 hectares in the Valpolicella DOC area in Montecchia di Crosara in the
east side of the Valpolicella Classica area.
They decided to keep and maintain unchanged a small part of the vineyard and, “in the while”, remove the old vines and plant new ones in nearly all of the property. In July 2011 a new vineyard of about 4 ha was planted. On January 2012 another 7 ha of Corvina and Corvinone varieties, in the higher part of the vineyard, and mainly Rondinella in the lower part have been added.

Owner: Fattori Family
Winemaker: Antonio Fattori
Varietals planted: Garganega, Pinot Grigio, Sauvignon Blanc, Durella.
Total acres: 42 hectares of property + 30 hectares (15 under
vines) in Valpolicella
Soil: Volcanic
Winery production: 220.000 bottles (whites) + 10.000 bottles (reds)

Società Agricola Fattori
Terrossa di Roncà Verona Italy
Web: www.fattoriwines.com


Fattori intro doc
Decanter World Wine Awards 2010



Veneto region

 

Wines labels & details

“Runcaris”

DOC Soave Classico
 
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100% Garganega
Winemaking: Fermented at very low temperature in stainless steel vats after 2 hours of
maceration. Filtered by spontaneous decantation. Wine is matured in the same vats until beginning of March.

“Danieli”

DOC Soave
 
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100% Garganega
Winemaking:Grapes are partly (10%) late harvested.
20 hours of maceration, fermented in stainless steel vats, filtered by spontaneous decantation. Matured in
the same vats until March.

“Vecchie Scuole”

IGT delle Venezie
 
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Sauvignon blanc
Winemaking: The technique we use for the production of Sauvignon is that of total reduction.

 

“Valparadiso”

IGT delle Venezie
 
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Pinot Grigio
Winemaking: The must oxydised using sterile air which provokes the sedimentation of
its red colour. After static decantation and the addition of yeasts it is fermented 50% in stainless steel vats and 50% in barrels.

Roncha

IGT Veneto Bianco
 
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Garganega (fresh and dried), Pinot Grigio, Durella, Trebbiano di Soave
Winemaking: All grapes are vinified separately.

“Motto Piane”

DOCG Recioto di Soave
 
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100% Garganega
Winemaking: Grapes are handpicked and put to dry in well ventilated rooms until the end
of February. Grapes lose about 50% of their initial weight. Fermentation and maturation: 40% in oak barrels and 60% in stainless steel.

 
Valpolicella
On December 2011, the first Fattori Amarone and Ripasso wine have been bottled. Just a small quantity as you can imagine!
The “Valpolicella” a project that step by step is becoming true!

Col de la Bastia

DOC Valpolicella Ripasso
 

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65% Corvina, 15% Corvinone, 10% Rondinella, 10% other varieties
Winemaking: Ripasso is the traditional method where the pomace from the dried Amarone grapes
is left to referment in a Valpolicella wine from the same vintage. The wine is aged in 500/1000 lt oak barrels for some months.

Amarone

DOC Amarone della Valpolicella
 

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65% Corvina, 15% Corvinone, 10% Rondinella, 10% other varieties
Winemaking: The grapes are allowed to dry slowly 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.

Fattori Soave Motto Piane 2010 91 pts

Rich and dry, with notes of peach compote, crystallized pineapple,
honeysuckle and kumquat. Hints of fleur de sel and beeswax wind through
the wine and linger on the long, mouthwatering finish. Drink now through
2017. Tasted twice, with consistent notes. 800 cases made.

–Alison Napjus

Wine Spectator – Issue Date:
Apr 30, 2012