The surname 'Fattori' suggests that the family's roots lie in working on the land, probably for a local landowner. It isn't clear when the Fattori family became landowners, but they were first documented as having wineries in the early 1900s. Antonio Fattori, the current owner and enologist's grandfather began by planting vines in the hills surrounding the village of Terrossa. Remarkably, Antonio didn't lose heart when on returning from battle in 1919 he found his vines destroyed by phylloxera.
The Fattori family has been running the winery since 1970. The present head and enologist of the winery Antonio Fattori (named so after his father and grandfather), was the first to have an opportunity to study professional winemaking. As such, he is passionate about incorporating modern winemaking techniques and state-of-the-art-technology, though without compromising his family's reputation as producers of high-quality and authentic wines.
Since taking over the winery, Antonio Fattori has preserved old vineyards, planted new ones, with a different vine for every wine at every altitude (between 150 - 450 metres above sea level). He uses cement, stainless steel and oak containers for fermentation, and processes the must in non-invasive ways in order to eliminate as far as possible the need for chemicals.
The Fattori estate totals to 57 hectares growing Garganega, Corvina, Corvione, Rondinella, Savignon Blanc, Pinot Grigo, Durella, Trebbiano di Soave. Until 2007, they solely produced white wine until the estate acquired 30 hectares prime land in Montecchia di Crosara in the Valpolicella DOC area. Now, Fattori produce highly praised Amarone della Valpolicella, Valpolicella DOC, and Valpolicella Ripasso.
Fattori’s white vineyards are found on the basalt slopes of the Alpone valley, between altitudes of 150 to 450m, where the winery was founded and still today is based. Their red vineyards cover the ridge dividing the Val d'Alpone and the Val d'Illasi, just above the village of Castelcerino.