About
Amato Vino are small-batch artisan winemakers based in the Margaret River wine region, Western Australia.
The winemaking philosophy is ‘lo-fi’, in that we embrace wild-ferments, minimal adjustments in the winery, gentle handling. Most wines are unfined and unfiltered. We are hands-on in terms of the grunt work, the care and guidance, but with a hands off approach to the science of winemaking, using little or no inputs and employing traditional processes. An old-school approach yet with a modern flare for creativity and adventure.
Established in 2003 by owner/winemaker Brad Wehr, the labels and wine styles have continued to grow, covering traditional Margaret River varietals through to some eclectic and unusual grape varieties and winemaking methods.
Our winery is located a few minutes south-west of the Margaret River township. We work with a core group of independent growers who share our philosophy, employing minimal intervention and sustainable farming practices.
2025 Summer Release
2025 Bianco
Verdelho / Marsanne / Chardonnay
Marsanne from the eastern Wallcliffe sub-region blended with Verdelho from Treeton, and a touch of Clone 95 Chardonnay, brings a creamy-yet-zesty sunshine wine of immense smashability.
All varieties were separately picked, de-stemmed and pressed before beginning natural fermentation in aged oak. The wines were left on low sulphur to allow some oxidation to occur and develop the texture. Final blending took place before bottling in July.
A bright straw appearance, the wine leads you through an array of tropical notes: banana, honeydew melon, lychee, mandarin skin, cashew nut, jasmine flower, and a touch of Shortbread Cream. Juicy and moreish, a touch of lemon leaf, slate, lanolin and earthy spice (lemongrass, cut green chilli).
Creamy is the hallmark of the palate, yet bright and bouncy where it needs to be, up front. Bassy Marsanne – minerally, lemon and beeswax, with the treble of Verdelho – melons, spice and florals.
Getting into it... white peach and citrus, lime and grapefruit, with oily phenolics backing up the rear giving the wine a nice long textural ride to your destination.
Enjoy with or without food. Perfect with Thai beef salad.
Vegan Friendly.
Tech
Handling: All parcels hand-picked, immediately pressed.
Fermentation: Wild fermented in French oak and stainless tank
Pressing: Basket-pressed to barrel
Maturation: Brief maturation before bottling
Bottled: July 2025
Alcohol: 13.7%
Ingredients: Verdelho, Marsanne and Chardonnay grapes, Sulphur Dioxide
Wine Status: Vegan
Production: 227 dozen
Vineyard: Verdelho – Wellwood Vineyard, Treeton, in the mid-eastern region
Marsanne – Blue Poles vineyards on the eastern edge of Wallcliffe subregion
Chardonnay - Newbrook Farm
Soil: Verdelho & Chardonnay – sandy topsoil, lateritic gravel, clay subsoil
Marsanne – Ironstone gravel over clay
2024 Rosso
The 2024 season was the earliest on record, with a very warm and dry lead into vintage. Picking commencing February 5th and the final pick of Teroldego February 28th (unheard of!).
The 2024 Rosso is a savoury, medium-bodied red wine made from a few of the big-gun red grapes in the Amato Vino quiver, combined here to create the perfect smashable, juicy Rosso red.
The base of the wine is formed around Teroldego (68%), of which a portion was pressed early to extract flavour rather than tannin. The remainder is made up of Tempranillo and Nebbiolo. All components are sourced from the same patch of dirt in Yallingup, in the north of the region.
One parcel of Teroldego was pressed to tank within 24 hours of picking, with all other parcels naturally fermented separately in open bins prior to pressing, then matured in their own aged oak barriques/hogsheads for 9 months. The components were blended just prior to bottling in February 2025. Unfined, unfiltered.
Juicy, ripe black fruits with plenty of flesh on the bones team with Eastern spice and vibrant red berries. Teroldego leans in with some density and weight – Black Forest cake, dark chocolate and rich black fruits. Tempranillo offers the earthy, minerally red fruits, while Nebbiolo brings the perfume. Light dances with dark here, and fragrant chai tea sits comfortably alongside red and black fruits, chocolate, and mocha.
Tech
Harvest: March 5th, 2025
Handling: Handpicked, destemmed to Clay amphorae.
Fermentation/Pressing: Open ferment over 12 days. Footstomp and basket press to steel vat.
Maturation: Aged in vat for 9 months
Bottled: Unfiltered, unfined, November 2024
Alcohol: 13.7%
Wine Status: Vegan / Organic (uncertified)
Production: 15 dozen
Vineyard: Single vineyard site in the Karridale sub-region
Soil: Free-draining lateritic soil, sandy gravel over karri loam
Elevation: 50m
Planted: 2001
Region: Margaret River
2025 Tramonto
Tramonto! Or sunset in Italian. A light red, perfect for chilling – that’s in the fridge or on the porch 😉
An assortment of red and white varieties make up this delightful, juicy wine – mainly Teroldego and Tempranillo for the reds, with Chardonnay, Verdelho and Chenin making up the remainder.
Some of the reds were pressed off after 24 hours on skins so the colour and tannin structure are both softened significantly. The two red grapes offer just the right fragrance and red-berried juiciness for a delectable light red. A portion of each red was also fully fermented on skins to provide just a teeny smidge of tannic/acid structure to let you know you are still drinking a red wine, albeit chilled, in summer, in your bathers.
Light ruby red colour. The nose gives up maraschino cherry, raspberry and musk – some red jubey confect here, licorice, and a little perfumed talc. Very Pinot-esque! Onwards through sour cherry, cranberry and pomegranate to Pink Lady apple skins, smoky meats and earth. There’s strawberry and logan/boysenberry too, rounded out with some leafy herb and leather.
The palate follows with the red/blackberry spectrum and dense savoury plum, blackberry jam and dark chocolate, introducing lighter characters of Seville orange, white pepper and cardamom spice. Black tea minerality, some sappy redcurrant and some firm yet fine tannins bring up the finish.
An all-rounder. Drink young and vibrant with or without food.
Organically produced. Vegan Friendly.
Tech
Handling: Handpicked reds, machine picked white. Some reds destemmed to open bins others pressed early to tank.
Fermentation: Red parcels wild fermented in tank, and open bins, whites in aged French oak
Pressing: Combo of tank and basket pressing
Maturation: Aged oak barriques for up to 9 months
Filtration/Fining: None
Bottled: November 13th 2025
Alcohol: 13.7%
Ingredients: Chardonnay 34%, Teroldego 29%, Tempranillo 12%, Verdelho 14%, Chenin Blanc 11%, Sulphur Dioxide
Wine Status: Vegan
Vineyard: Various, Margaret River region
2025 Space Girls Savagnin
You get a real maritime feel when you smell good Savagnin – all coastal heath and salty seaside air.
The 2025 was hand picked by our team and our Yallingup grower. The fruit was tank pressed and settled before racking to aged French barriques to begin a long natural fermentation. The wine remained on light lees for 9 months prior to bottling in November, unfined and unfiltered. Salty, briny, misty, floral, magical.
This smells of a spring time coast, wildflower aromas, sagebush, smokebush, and then you get that lovely lemon citrus and perfumed talc filtering through. Also tangy green apple, green chilli, mint and curry leaf. Some lovely musky sweetness, lemon curd, palm sugar, mangosteen and green tea. There’s just a touch of toasty French oak peeking through.
The naturally high acidity of Savagnin shows through on the palate. Crisp and bright, yet there’s some warm lemony oiliness in the mouth. Yes, it’s creamy, but the tight minerally acidity speaks of fresh lime juice in a gin and tonic. At once savoury and sweet: kiwifruit, finger lime, lemon curd, vanilla, cardamom.
Pretty nice with Asian broth.
Organically produced. Vegan Friendly.
Tech
Harvest: February 20th, 2025
Handling: Handpicked, tank pressed to French oak.
Fermentation: Mature French barriques.
Maturation: Aged on light lees in oak for 9 months.
Bottled: Unfiltered, unfined, November 2025
Alcohol: 13.5%
Wine Status: Vegan / Organic (uncertified)
Production: 45 dozen
Vineyard: Single vineyard site in the Yallingup sub-region
Soil: Free-draining lateritic soil, sandy gravel over loam
Planted: 2001
Elevation: 50m
Region: Margaret River
2025 Trousseau ‘The stars baby, the stars’
Handpicked from our Karridale grower vineyard, destemmed into two clay amphorae for a 12 day natural ferment. Basket-pressed to a small stainless steel vat for 9 months.
Oh so pretty! Aromatically a potpourri. Opens with honeysuckle, rosewater and musk, adding raspberry, cherry, plum, white pepper and smoky sage-leaf. Also lavender and stonefruit aromas on show.
On the palate the silkiness is there and the acidity is bang on. Just enough to hold those delicate fruits together, yet adding some power and length to the wine too. All the usuals here – strawberry, plum, raspberry coulis, some musk, confect and licorice, wrapped in brine and tomato leaf, leading to a long finish.
Drink on its own or with simple antipasti. Organically produced. Vegan Friendly.
Tech
Harvest: March 5th, 2025
Handling: Handpicked, destemmed to Clay amphorae.
Fermentation/Pressing: Open ferment over 12 days. Footstomp and basket press to steel vat.
Maturation: Aged in vat for 9 months
Bottled: Unfiltered, unfined, November 2024
Alcohol: 13.7%
Wine Status: Vegan / Organic (uncertified)
Production: 15 dozen
Vineyard: Single vineyard site in the Karridale sub-region
Soil: Free-draining lateritic soil, sandy gravel over karri loam
Elevation: 50m
Planted: 2001
Region: Margaret River
(Image: Brad Wehr - Amato Vino | www.amatovino.com.au)