Antonio Fattori has brought a generations-old winegrowing and making family into the modern day. In fact just over a decade ago, the Fattori speciality was to actually make some of the best known Soave’s in the world market - but mostly for other famous names!
Antonio gradually put a stop to this and his aim became to make wine from their own vineyards more vibrant and aromatic and yet retain their tradition and history. He has used modern methods to almost eliminate the use of all chemicals in the production of the wines and though they have retained their texture, current vintages display a freshness, purity and vitality that make them stand out. These are incredibly consistent, fresh and authentic whites from Garganega (for Soave) and a brilliant super-value Pinot Grigio – in either the Fattori label or the ‘entry-level’ Gregoris label.
In recent years Antonio has added some high altitude vineyards in the small zone where white (Soave) and red (Valpolicella etc) production intersect. With renovation and replanting, he has established a predominantly Corvina vineyard on deep clay over limestone which is already producing Valpolicella, Ripasso and Amarone of fantastic colour, depth and power.
Fattori 'Danieli' Soave Classico
Grape varieties: 100% Garganega, a small part of which from late harvest.
Location: 8 hectares, cultivated partly in Guyot (40%) and partly in Veronese Pergola, located in the volcanic hills of Terrossa and Roncà, from 150 to 250 m above s/l.
Average vine age: 20 years
Harvest: Late September. The grapes are selected in the vineyards, handpicked, transported and processed the same day.
Fermentation and maturation: In stainless steel vats.
Tasting Notes
At first glance: Intense straw yellow.
On the nose: Floral hints of jasmine and wisteria. Sensations of peach, pear, apricot and citrus fruit. Intriguing notes of graphite, nettle and sage. Towards the end, a sensation of nuts.
On the palate: Elegant and round with a balanced taste and freshness. Hints of citrus fruit.
Accompaniments
Ideal with fish and vegetable risottos. Even delicately spiced white meats or raw beef carpaccio.
Service temperature: 10-12°C
Ageing potential: 24 months
No recommended products at the moment.
