Fattori Amarone Col de la Bastia 37.5cl

£24.00

An elegant, spicy Amarone with ripe flavours of sun-dried cherry, dates and fig paste, and a clean, mouthwatering acidity. Hints of smoke from the ageing in wood, whilst the ground spice details carry through to the finish. VGV.

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.


Fermentation and Mturation: Grapes, harvested in boxes, remains in the “fruttaio” until December / January. Water loss, due to the period of drying, promotes concentration of all substances of the grape. Fermentation and maceration take place in small steel vats; after fermentation and aging in oak in 500/1000 liters where the new wine will remain for 18-24 months.

The surname "Fattori" suggests that the family's roots lie in working on the land, probably for a local landowner. It isn't clear when the Fattori family became landowners, but they were first documented as having wineries in the early 1900s. Antonio Fattori, grandfather of the current owner and oenologist Antonio Fattori, began by planting vines in the hills surrounding the village of Terrossa. Remarkably, Antonio didn't lose heart when on returning from battle in 1919 he found his vines destroyed by phylloxera.

The Fattori family has been running the winery since 1970. The present head and enologist of the winery Antonio Fattori, was the first to have an opportunity to study professional winemaking. As such, he is passionate about incorporating modern winemaking techniques and state-of-the-art-technology, though without compromising his family's reputation as producers of high-quality and authentic wines.

Since taking over the winery, Antonio Fattori has preserved old vineyards, planted new ones, with a different vine for every wine at every altitude (between 150 - 450 metres msl.). He uses cement, stainless steel and oak containers for fermentation, and processes the must in non-invasive ways in order to eliminate the need for chemicals.

Although not certified, the vineyards are tended organically.

Antonio is a remarkably thoughtful and precise winemaker who combines rigorous and sustainable vineyard management techiques with a remarkably precise, gentle, and almost poetic approach to his winemaking.