Absolute nectar! The best bunches of grapes -in this case those with the highest sugar level and with a low number of grapes - are selected from the various Garganega vineyards. Another selection is made in the winery and the bunches are hung on vertical nets where they are left to dry for five or six months. Following fermentation, the wine is matured in oak barriques for 15-18 months. The final wine tastes of apricots and would go very well with a citrus-based tart or it could also be served with mature cheeses, while its complexity means that it only can improve with time.
Gold Medal - Millesime Bio 2016 (2010 vintage)
Gold Medal - International Organic Wine Awards 2015 (2010 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.