The Fattori family have been producing wine in the Soave, Veneto, since the turn of the 20th century. It began with grandfather Antonio, who planted 17 acres of vines in the hills around Terrossa, so called because of the reddish basalt soils. He was a wonderful character and is remembered fondly for going everywhere barefoot. The estate is now run by grandson Antonio, his passion and drive creating a superb combination of traditional vineyards enhanced by modern facilities. In recent years, the Fattori family has abandoned the use of insecticides and pesticides, opting instead for natural alternatives. One such is a substance that restricts reproduction amongst pests, and they also use copper and vegetable oils. They now use almost entirely organic manure, and are continually looking at new methods of sustainability.
Fattori Valpolicella ‘Col de la Bastia’ 2017
In addition to his Soave winery, Antonio Fattori purchased an estate in Valpolicella in 2009. The vineyards are located on a ridge between the Val d’Illasi and Val d’Alpone at 380 – 440 metres: a total of 12 hectares. The vineyard has a classic Valpolicella mix of varieties, with the inclusion of 5% of Teroldego: a variety from Trentino which lends a dark fruit character to the wines. All the vines here are planted on guyot training system which Fattori favours over the more prevalent pergola veronese as it keeps the yields down whilst creating an open canopy.
The winemaking at Fattori’s brand new Valpolicella winery is state-of-the art. Ganimede tanks are used for the fermentation, where the build-up of carbonic gas from the fermenting must is released at intervals causing a gentle and smooth extraction in a controlled environment.