Fasoli Gino- 2011/12
Deep red and violet in colour, this looks as big as it tastes. A powerful wine on the nose and palate with flavours of plums, blackberries and cherry syrup with a spicy overtone too. It’s a dry wine with firm, rich tannins and it needs to be savoured slowly to appreciate the multi-faceted nature of this wine. A perfect partner to game and other rich, full-flavoured dishes.
Made from 70% Corvina and 30% Rondinella which are harvested and left in small wooden crates for up to six months to concentrate the sugars and aromatics. The grapes are then pressed and fermented in steel vats at a controlled temperature. The wine is then aged in oak barrels for three to four years. During this time the wine is regularly tasted from each individual barrel to understand the evolution of the wine and to decide on the final blend. The wine can be cellared for 10-15 years after the vintage.
Gold Medal - Millesime Bio 2016 (2011 vintage)
96/99 Points - Luca Maroni's Best Italian Wines 2018, 'The clarity of the aromas is outstanding, the definition of winemaking expertise which reflects the flavours on the palate. A perfectly harmonious taste, soft, velvety tannins, and a fruity, spicy aftertaste that is stupendously mellow' (2011 vintage)
Founded back in 1925 by Amadio Fasoli, it was then a fruit and vegetable farm, making some wine for consumption in Veronese bars. The business is currently headed by Matteo Fasoli, the third generation to hold the reins here. Since 2006 the family have also been practising Demeter-certified biodynamics. They continue to apply know-how passed down over generations alongside modern techniques to ensure we produce consistently high quality wines. Today they use this biodynamic approach as it restores the balance that already exists in nature. By reinforcing the plants and revitalising the soils it encourages the biodiversity the vines need. The Fasoli family are committed to treating their land with the utmost care to ensure its health for future generations.
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 varieties 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.
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