Move over Franciacorta, here is the REAL bottle-fermented Italian sparkler, made entirely with the inidigenous Durella grape. Lovely bread crust and yeast elegantly intertwined with citrus and dried fruits. Long and food friendly.
Grapes: 100% Durella
Durella (or Durello) is a white Italian wine grape variety originating from the Veneto wine region of northeast Italy. Today it is sparsely cultivated, though some producers like to experiment with it since its high acid levels makes it suitable for sparkling wines.
Vineyards: 5 hectares, all cultivated in Pergola Veronese and Guyot, located on the hills of Monte Calvarina, on the east side of Soave DOC area, from 250 to 300m asl.
Winemaking: The whole-bunch grapes are poured directly into the press. Fermentation in steel and a small part in wood. Secondary fermentation in the bottle starts in the May after the harvest. The maturation on the yeasts lasts at least 36 months, with the wine rested in bottle for 6 months after disgorgement.
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.