Società Agricola Fattori Giovanni s.s.

Via Olmo, 6 - Loc. Terrossa, 37030 Terrossa di Roncà (VR)
Italy
Telephone +39 045 7460041
Fax +39 045 6549140
info@fattoriwines.com

Hall map

ProWein 2018 hall map (Hall 15): stand F41

Fairground map

ProWein 2018 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.21  Veneto

Our products

Product category: Veneto

Col de la Bastia Valpolicella

Grape varieties: 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.

Vine age: New plantings and old one of 20-35 years

Vines per hectare: 5200

Production: 60 - 70 Hl/Ha

Harvest: Hand picked during the last two weeks of September

Fermentation e maturation: Stainless steel vats and wooden barrels

At first glance: Ruby red colour

On the nose: Cherry and red small woodland fruits

On the palate: Hints of fresh red small woodland fruit. Balanced tannin.

Service temperature: 14-16°C

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Product category: Veneto

Col de la Bastia Amarone

Grape varieties: 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.

Vine age: New plantings and old one of 20-35 years

Vines per hectare: 5500

Production: 60 - 70 Hl/Ha

Harvest: Hand picked during the last two weeks of September and lay to dry in small boxes in “fruttaio”

Fermentation e maturation: 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.

At first glance: Intense ruby red colour

On the nose: Red ripe fruit, small woodland fruits

On the palate: Rich, refined, elegant

Service temperature: 18°C

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Product category: Veneto

Danieli Soave

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 vulcanic hills of Terrossa and Roncà, from 150 to 250 m above s/l.

Average vine age: 20 years

Vines per hectare: 3.500/4.800

Production: 8.000 Lt/Ha

Bottles: 85.000

Harvest: Late September. The grapes are selected in the vineyards, handpicked, transported and processed the same day.

Fermentation and maturation: In stainless steel vats.

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

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About us

Company details

Our surname “Fattori” places us as a someone who worked for a local landowner. I don’t know how or when we became farmer who owned lands.
Our vineyard history was first documented at the beginning of last century when Antonio, our grand father, began to plant vines in the hills around the village of Terrossa. A tireless and headstrong man didn’t loose faith when on returning from the First World War he found his vines destroyed by filossera.

Born in 1888, I remember him already old, always without shoes, with a wiry beard. It was he who started to produce wines, in particular sweet ones, filtered using old Dutch filters. These he sold transporting them in barrels and horse drawn carts to Verona’s and Vicenza’s typical bars called osterie and trattorie.

Following Antonio, came my father, a generous and charitable man, often too timid and certainly a noble man from the past in a world that didn’t always seen to belong to him He left us the nucleus of the actual building, no so many riches, but a big humanity.

We have been running the winery from 1970.

I, another of a long series of “Antonio”, was the first of a Veneto farming family who had the possibility to study and obviously, it was already planned when I was born, I dedicated to study wine making. I immediately had the desire to create, to experiment and to bring modern scientific methods, but also to research the most authentic and original traditions. I imagined creating more attractive wines, less tiredly and more vibrant. I desired both elegant aromas and body.

The results are the fruits of a jurney which gave me the possibility to visit places, to meet people and to experiment with techniques, instruments and methods. New vineyards or saving some of the older ones, cement, wood or stainless steel vats, fermentation at even lower temperatures to search the limits.

Nowadays our vineyards are located between 150 to 450 m a/sl. At each altitude different vines for different wines. The must is processed in a winery where using non invasive methods allows us to eliminate, almost totally, the use of chemicals.

The world of wine is formed by seasons, situations and conditions that are never the same. No amount of experience is ever enough. The important thing is to search, to attempt with determination, humility and a little of patience.

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