Vineyards and winemaking
Recioto di Soave 2010 is made from 100% Garganega grapes, meticulously hand-picked and dried for 5 to 6 months on wooden racks. Following a careful selection process, the grapes undergo fermentation in a blend of oak barrels (40%) and stainless steel vats (60%), where they mature for one year. This method preserves the wine's rich, fruity character while enhancing its complexity and elegance.
Appearance
An intense yellow colour with golden reflections, showcasing the wine's richness.
Nose
The bouquet reveals a captivating blend of aromas, with black graphite accentuating the complex fruity notes and rounding off with sweet spices, leading to an intriguing sensation of dried apricots.
Palate
On the palate, the wine is sweet yet fresh and lively, offering an elegant profile with hints of exotic and citrus fruits, complemented by a lingering finish.
Food pairing
This Recioto di Soave pairs beautifully with dried biscuits and is ideal with ripe, well-seasoned cheeses, enhancing the overall tasting experience.
Background story
Antonio Fattori is a family-run estate located in Ronca, Veneto, with a winemaking heritage that dates back to the early 20th century. Following his oenology studies in Italy and France, Antonio took over the family estate in the early 1980s, alongside his brother Giovanni. In the 1990s, they began producing wines under their own label, focusing on clean, fruit-forward wines with balanced acidity. Influenced by his extensive travels, particularly to New Zealand, Antonio combines modern scientific methods with traditional practices to craft vibrant and elegant wines.
The vineyards stretch from 150 to 450 metres above sea level, nestled on the basalt slopes of the Alpone Valley, extending into the Valpolicella region. Each vine is matched to its specific microclimate, demonstrating the commitment to meticulous viticulture and minimal intervention. Antonio's philosophy emphasises continual learning, experimentation, and sustainable practices, significantly enhancing the minerality and freshness of the wines while reducing chemical use.