La Calle Merlot Fasoli Gino
Those of you who have had the good fortune to try Fasoli’s Orgno will be delighted to hear about this vinous sibling! In the beginning, Fasoli made a selection of Merlot vines from the Orgno vineyard (avoiding the use of clones to ensure biodiversity) and planted them in the Calle vineyard in 1995; a site similar in soil and microclimate to that of Orgno. To suggest that La Calle is in some way a second wine to the Orgno would be ridiculous. It commands the drinkers respect with its own unique flavours; prune, chocolate, spice, raisin... It's all in there, waiting to be discovered. As with all the Fasoli wines it manages to deliver power with elegance.
93 Points - The Wine Gang 'A pretty special wine, made by the passito (partially dried grape) method, and weighing in with a hefty 17.5% alcohol, it has a massively sweet and deep aromatic with a cocoa richness to the plum, prune and cherry fruit. Super-sweet and textured, it is majestic stuff. How to judge it? Tough, as you'll need to like this style, but undeniably well done and for us, delicious. - perhaps with chunks of Parmesan or mature cheddar?' June 2016 (2010 vintage)
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.