Fasoli Gino - 2015
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)