Azienda Agricola La Fratta is born

Azienda Agricola La Fratta was built in Castel San Pietro Terme, on the ancient estate Fratta, known for the quality of its Albana and Sangiovese grapes.

New vineyards near the historical ones

The new implants of albana and sangiovese come up beside the historical ones.

The "Fratta Minore" Project

The union of the historical name Fratta and the name of the constellation Orsa Minore (Ursa Minor), gives birth to the name of the new Società Agricola Fratta Minore. New vineyards replace the old ones and a new idea of winery arises

The winery takes shape

In the middle of the new vineyards, the building of the new winery starts.

First Fratta Minore’s harvest

Last finishing touches are still missing, but it’s harvest time. The whole family contributes.

First bottles are ready

Few days before Christmas the first bottles from 2013 harvest are put up for sale : Romagna Albana Secco and Dolce DOCG, Romagna Sangiovese Superiore DOC and DAMA BIANCA Metodo Classico 8 months on the yeasts Extra Dry.

Dama Bianca Brut and Sangiovese Riserva

After 20 months on the yeasts takes place the first disgorgement of Dama Bianca Brut, a blend of Grechetto Gentile and Manzoni Bianco grapes. After 24 months of ageing in small oak barrels, Sangiovese Riserva is bottled and finally ready.

Increases the vineyard

New shoots of Grechetto Gentile and Manzoni Bianco are implanted, as well as the new entry : Pinot Nero.

At last the 30 months aged

After 2 years and an half of ageing on the yeasts inside the bottle, here’s the first disgorgement of DAMA BIANCA Metodo Classico 30 months Extra Brut.

Dama Bianca Rosè and Albana Passito

Pinot Nero is combined with Grechetto Gentile and Manzoni Bianco to make the brand new Dama Bianca Rosè. A lucky vintage brings noble mould and we decide to create the Romagna Albana Passito Botritizato DOCG.

"The naturals" in Fratta Minore

The selection of Fratta wines is complete : Pingoletto frizzante traditional method on the yeasts DOC and Non-filtered Pinot Nero.

To be continued...