Fattori Gregoris
Veneto, Italy
- Antonio Fattori, 3rd generation winemaker, has been running their family winery since 1970.
- Gregoris is from Antonio Mother’s maiden name
- The vineyards were founded by his grandfather in the early 19th century.
- His goal – balanced wines with both elegant aromas and body.
- The vineyards are located between 150 to 450 m a/sl. At each altitude he uses different vines for different wines.
- Viniculture using noninvasive methods allows him to eliminate, almost totally, the use of chemicals. While not certified organic, Antonio works with great respect for the environment, the land and the people he employs.
- Elimination of insecticides/fungicides traditionally used in the battle against “tignola” and fungal diseases
- Humility and patience have helped him reach his dream.
The Gregoris Wines
Gregoris Soave
- 50 hectares with 5000 vines per hectare
- Soil: volcanic soil
- Sustainably farmed
- Age of vines: average 25 years
- 90-100 Hl/Ha are produced
- Harvest: late September through to mid-October,
- The grapes are handpicked, transported and processed the same day.
- The grapes are de-stalked and macerated for about 36 hours, gently pressed with pneumatic presses.
- The grapes are then left for about 48 hours decantation and the addition of selected yeasts after careful decanting; it is fermented in temperature controlled stainless steel vats at 12°C (53.6 F). The wine is bottled the following spring.
Gregoris, Pinot Grigio
- Very volcanic soil
- Sustainably farmed
- Age of vines: average age – 15 years.
- The grapes are hand harvested in late August.
- Grapes receive a gentle pressing, after which the solids must settle.
- Addition of selected yeast. stainless steel fermentation at a controlled temperature of 12C degrees (53.6 F). After a light clarification, the wine is bottled in January.
