Vineyards and winemaking
The Col de la Bastia vineyard lies at around 450 metres above sea level in Bastia, on a broad plateau between the Val d’Alpone and Val d’Illasi. Its shaly, clay-rich limestone soils offer a marked contrast to the volcanic sites associated with many of Fattori’s white wines. The blend comprises 65% Corvina, 15% Corvinone, 10% Rondinella and 10% other permitted varieties, harvested by hand during the final two weeks of September.
After its initial fermentation, the Valpolicella is re-macerated on the pomace from Fattori’s dried Amarone grapes in the traditional Ripasso method. This adds body, flavour and structure before the wine matures for 18 months in 500- and 1,000-litre oak casks.
Tasting notes
Appearance
Deep ruby red with a garnet reflection at the rim.
Nose
Ripe Morello cherry, blackberry and plum are layered with dried violet, woodland herbs and a restrained note of sweet spice.
Palate
Dry and full-bodied, with generous dark cherry and berry fruit framed by polished tannins. Ripasso brings concentration and warmth, but the elevated site preserves a fresh line through the palate. Notes of cocoa, clove and dried herbs lead into a long, savoury finish.
Food pairing
Well suited to slow-cooked beef shin with pappardelle, roast shoulder of lamb, venison sausages with creamy mash, or baked aubergine with tomato and Parmesan. Mature hard cheeses are another natural match.
Background story
Col de la Bastia is named after a medieval watchtower whose remains stand in the woodland above the vineyard. The 12-hectare site sits on the eastern side of the Valpolicella appellation, where altitude and limestone-derived soils help the traditional red varieties retain perfume and acidity.
The 2018 Ripasso occupies the middle ground between youthful Valpolicella and the estate’s Amarone. Repassing the wine over Amarone pomace gives it additional depth, while large-format oak and the freshness of the Bastia site keep the finished wine composed rather than heavy.
