Fatalone, when the casual wine happens to be a grown up

When we decided to try Pasquale’s Fatalone, we weren’t aware the estate is part of RAW Wine, and moving around the realm of Natural Wine Guru: Alice Feiring.

The aim was to locate a rich Southern Italian, made from organic grapes, that are tended by the owner and winemaker themselves. To our surprise, this unique bottle happens to taste classic, but also conforms to RAW’s strict selection process: organically farmed, using only own hand-picked grapes, low levels of sulphites, spontaneous fermentation and sustainable practices without sacrificing quality and taste.


We sadly never visited the region, but know from friends who spent a few week during summer, that this part of Italy is one of the most laid back. The food is of course locally grown, fresh, but with enhanced flavors from the fertile soils. Writers call it the Vegetarian Nirvana. One can easily over indulge on the finest olive oils and milky cheeses.

This Primitivo follows the organic process: natural ferment, contact with the skin for 240-300 hours at controlled temperature. Open-cycle process with frequent pumping of the must over the pomace. Natural malolactic fermentation. No addition of sulphites during the whole vinification process.  Only after the end of the malolactic, re-integration of the sulphites lost during the vinification steps to restore the initial natural value. Ageing is 6 months in stainless steel tanks, and 6 months in Slavonic oak casks with the application of music therapy for the fining process of the wine, 6 months in bottle.

Warm scents and typically fruity berries, slight of black sour cherries and plum with some spicy and balsamic notes waft from the glass. A perfect balance of smoothness, freshness and minerality. A ripe and generous wine with 15% alcoholic content.

(Jancis Robinson rated the 2014 with 16.5 out of 20 points.)

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