Tasi Fasoli Gino DOC Prosecco Spumante
This young Italian wine comes from the Veronese Fasoli Gino estate, and the family-run winery is renowned for being one of the region's foremost pioneers in organic farming and winemaking. For over 30 years, the Fasoli Gino family has produced the exceptional Prosecco, with its pure fizz, soft mousse, and delicate fruit flavors.
TASI is a modern slang word from the Veneto area (from Italian ‘taci’ the verb being ‘tacére, to literally shut up). Why? Well sometimes, it is best to let a wine speak for itself. Look carefully at the label here, we missed it at first, but it spells out T-A-S-I with the T forming left side of face first as you look at it.
88 Points - Tom Cannavan, 'This comes from Fasoli Gino, a family-run winery in Verona who pioneered organic farming in the area 30 years ago. The mousse is modest, but the nose is more about apple and a hint of nuttiness and honey than the icing sugar froth of many cheaper Proseccos. The palate has a soft peach and passionfruit ripeness, a hint of something exotic for sure, and good, clean acidity. It still has party/aperitif credentials, but enough pleasant bitter lemon acidity to be savoury too.' Wine-Pages.com, November 2015
Fasoli Gino turned to organic viticulture in 1980 and since 1984 all of their land has been farmed organically. The nature of the land (partly clay and partly a mix of stones and sand), and the favourable microclimate (the wide and sunny valley, protected from the north by the Lessini mountains) make the area particularly suitable for vine growing. Currently the estate is cultivating 14 hectares of vineyards divided into seven parts: Casétta, Cassòla, Creàri, Pessétta, Perantònie, Orgno and Sànde. The type of land varies from one vineyard to the other, which has helped determine which varietals should be planted. In the clay soil there are 30–40 year old garganega vines, traditionally used for Soave wine. Where the soil is stony and sandy, some clones of chardonnay, merlot and pinot noir have been planted. The meticulous viticultural practices include: grass grown under the vines; manuring with bovine dung; balanced pruning to guarantee a low yield; parasite control using natural products and predators, and hand picking done at different times to select grapes at their optimum ripening point. The vinification is carried out with the use of modern technology whilst respecting the criteria of organic production.