- Back in 1997 I took a trip to New Zealand where I fell in love with Sauvignon Blanc. Ever since I got back I've wanted to find the perfect place to grow my own, and with the help of Naked Wines I finally found the right place near the village of Brenton on the slopes of Monte Calvarina.
- The grapes for my Sauvignon Blanc Vecchie Scuole come from a vineyard 500 metres above sea level, and are grown on rich volcanic soils. We handpick each vine at the end of August, before pressing the grapes and fermenting in stainless steel vats - all on the same day.
- The volcanic soil and altitude give my wine a distinct set of aromas. You will see that it's fresh with hints of jasmine, nettles and white pepper, with mouth wateringly rich citrus, apricot and peach flavours.
Antonio Fattori, Winemaker
- After the success of my Amarone, I wanted to show Angels the Ripasso style of wine that has been made in my area for generations.
- The grapes for my Fattori Valpolicella Ripasso come from the 12 hectars of vineyard located in Bastia, between Val d'Alpone and Val d'Illasi and are hand picked during the last two weeks of September. We then use the traditional Ripasso method to re-macerate the Valpolicella wine from the pomace from the dried Amarone grapes, before ageing in 500/1000 litre oak barrels for 18 months.
- My wine is a ruby red colour, with soft woodland fruits, light spicy hints and with soft and balanced tannin. It's a wine that is more accessible than my Amarone, and I hope you enjoy it as much as I enjoyed making it!