Fattori Amarone della Valpolicella Riserva DOCG 2016 is a striking expression of classic Amarone with a refined twist. This Riserva—crafted from hand-harvested, air-dried grapes—blends 65% Corvina, 15% Corvinone, 10% Rondinella, and 10% native varieties from high-altitude vineyards in Bastia. Aged for up to 36 months in large oak barrels, it offers a lush palate of dried cherry, red berries, and subtle spice, supported by natural freshness and depth. With just 4,000 bottles produced, this is a rare and elegant wine with the structure to age gracefully through 2030. Best enjoyed at 18°C with rich fare or on its own for quiet contemplation.

The Wine Advocate | RP 93
Published: Dec 16, 2021
Drink: 2021-2030

Here's a new discovery, as I don't believe I have ever seen a Riserva from Fattori before this. The 2016 Amarone della Valpolicella Riserva is lush and ripe with pretty dark concentration. The blend of air-dried fruit is 65% Corvina, 15% Corvinone, 10% Rondinella and 10% complementary grapes. The bouquet is lifted and bright with dried cherry skin and apple (with light hints of volatile acidity) that give vertical intensity. Production is 4,000 bottles.

Winemaker

Grape varieties: 65% Corvina, 15% Corvinone 10% Rondinella 10% other varieties

Vineyards: 12 hectars located in Bastia, exactly on the valley between the Val d'Alpone and Val d'Illasi. The shaley clay - subalkaline land, is formed in a broad plateau with slight slopes, produced by the alteration of limestone formations and in particular the white and red scales. The volcano (basalt) is non-existent. Altitude: 450m/above sea level.

Vine age: New plantings and old one of 20-35 years

Vines per hectare: 5200

Production: 60 - 70 Hl/Ha

Harvest: Hand picked during the last two weeks of September and lay to dry in small boxes in 'fruttaio'

Fermentation e maturation: The grapes are allowed to dry gently in well-ventilated rooms for around 4-5 months, concentrating their flavours, sweetness and colour. In winter, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into 500-1000 lt oak barrels to finish fermenting. The wine matures in wood for 30-36 months before bottling.

At first glance: Intense ruby red colour

On the nose: Red ripe fruit, small woodland fruits

On the palate: Rich, refined, elegant

Service temperature: 18C