Three Generations of Artisan Lambrusco Excellence

Nestled in the hillside vineyards of Castelvetro, near the famous town of Modena, Fattoria Moretto represents three generations of the Altariva family's dedication to crafting exceptional organic Lambrusco Grasparossa. Imported by legendary wine importer Kermit Lynch, the estate "represents the keen intersection between a historic family farm and quality-oriented winemaking" that has made it a standout producer in Italy's most food-friendly wine region.

The Altariva Family Story: From Sharecroppers to Artisan Vintners

The Fattoria Moretto story begins in the early 1960s with Antonio Altariva, who moved his family from Pavullo nel Frignano to the Castelvetro hills, beginning as a sharecropper trading Grasparossa grapes and Lambrusco in traditional carboys. This humble beginning would evolve into one of Emilia-Romagna's most respected organic wineries.

In 1971, Antonio's son Domenico Altariva, together with his wife Albertina, purchased their first 2.5 hectares of vineyard property, establishing the foundation vineyard and constructing their first cellar. Domenico "grew up watching his parents work the land" and from the start "worked their vines with entirely natural products", instilling a philosophy of organic farming that would become the estate's hallmark.

The Modern Era: Quality Over Quantity

The turning point came in 1991 when Domenico's sons, Fabio and Fausto Altariva, then in their twenties, made the strategic decision to transition from selling bulk wine to producing and bottling their own Lambrusco Grasparossa DOC. With their parents' support, they built a larger underground cellar and officially launched the "Fattoria Moretto" brand with their first commercial labels.

Organic Certification and Terroir Focus

In 1997, their organic status became official, following Fausto's 1995 decision to convert all vineyard cultivation to integrated production methods. The estate's vineyards, located on non-contiguous plots across the Castelvetro hills, benefit from:

• Optimal Exposure: South/South-East facing slopes for maximum sun exposure
• Terroir-Driven Soils: Clay, limestone, and silt composition providing mineral complexity
• Natural Ventilation: Hill position that moderates summer heat and prevents disease pressure
• Sustainable Practices: Spurred cordon and Guyot training systems that respect the vineyard's natural balance

Winemaking Philosophy: Expressing Lambrusco Grasparossa's True Character

Kermit Lynch himself describes Fattoria Moretto as "to Lambrusco what Tempier and Terrebrune are to rosé. It reminds me of the best reds of Bandol and Tuscany, with herbs like thyme, and a sort of dusty mineral quality" - high praise from one of America's most respected wine importers.

The estate transitioned to the Charmat method in the late 1990s, prioritizing cleaner, more elegant expressions of their terroir. Their wines are crafted exclusively from hillside sites within the "Montebarello 155" association, denoting wines from the cooler, drier foothills rather than the high-yielding Po Valley plains.

The Fourth Generation: Innovation Meets Tradition

The family legacy continues with Alessio Altariva, Fabio's son and the fourth generation to join the estate. Graduated in Economics and currently pursuing studies in Enology and Viticulture, Alessio represents the future of Fattoria Moretto, bringing modern techniques while respecting the family's commitment to expressing the unique character of Lambrusco Grasparossa.

Recognition and Import Partnership

Fattoria Moretto's bottles have "emerged as some of our absolute favorites in the last few years" according to their U.S. importer, Kermit Lynch Wine Merchant. This partnership with the renowned Berkeley-based importer "of fine French and Italian wine" who personally selects and imports directly from producers has brought Fattoria Moretto's exceptional Lambrusco to discerning American wine enthusiasts.

Visiting Fattoria Moretto

The estate welcomes visitors year-round for guided tours that showcase their vineyard, production facilities, and tasting rooms. These 60-90 minute experiences include wine tastings paired with local specialties like cured meats and Parmigiano Reggiano, offering "a unique and strongly territory linked tasting experience".