2010 Fattori – Amarone della Valpolicella – 92 pts

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 eRobertParker.com, WA #216 Dec 2014

Fattori Amarone della Valpolicella 2009 – 92+ pts

The 2009 Amarone della Valpolicella is loaded with sweet spice, rum cake, dried prune, cassis and balsam notes of licorice and dried mint. The grapes are left to dry for four months in a gently ventilated room. Fruit is harvested in the Bastia area, between the Val d’Alene and the Val d’Illasi. The wine offers thick concentration that is not over the top. It promises another 48 months of slow bottle evolution.

Monica Larner


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.


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
 
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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
 
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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
 
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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
 
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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
 
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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.

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
 
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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

by Monica Larner

Moist tobacco and Spanish cedar lend a soft, chewy element to this rich Amarone that is otherwise characterized by black cherry, prune and sun-dried raspberry. The plump, slightly sweet mouthfeel offers a twist of smoke, ash and gritty spice on the close.
— (12/1/2011) — 91

from buyingguide.winemag.com