Fattoria Moretto

The Fattoria Moretto winery is nestled in the heart of the Lambrusco Grasparossa area, about 200 metres above sea level. Currently run by Fausto and Fabio, third-generation winemakers of the Altariva family, the company was founded by their grandfather Antonio Altariva when he moved to Castlevestro in the early 60s and started selling demijohns of Grasparossa and Lambrusco to local businesses. 20 years after the first proper winery was built by his son Domenico in 1971 on a 2.5-hectare land, his sons Fabio and Fausto—then only twenty years old—decided to step up and bring their fresh take to the family business. Moving the production and sales from bulk to bottles using a process that focused entirely on natural fermentation in the bottle, they were also the ones who gave the winery its new name: Fattoria Moretto.

The vineyard enjoys an optimal combination of the south by southeast exposure, silt-clay soils and mild summers, all factors that naturally protect vines from diseases. Already using the spurred cordon and Guyot technique, in 1995, Fausto went further and converted all of the growth processes to a new integrated pest management approach, the vineyard’s first official step towards organic agriculture. Production was likewise switched to the Marinotti (or Charmat) method, in line with Fattoria Moretto’s constant search for clean, reliable winemaking.