Fasoli Gino Ripasso DOC Valpolicella Corte del Pozzo


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Soft and velvety on the palate with fine red cherry complexity and an intense spicy fruit cake finish.

After the first fermentation, this wine – a juicy blend of Corvinone, Corvina and Rondinella – is then co-fermented with grape skins that are used in the production of Amarone for 15 days. During this second stage of fermentation, dried grapes are added to give more body and complexity to this unique wine. After this the wine is left to mature in larger oak casks for 16-24 months. Stylistically Ripasso is a “baby Amarone” and sits between Valpolicella & Amarone. It shares the lightness and freshness of Valpolicella but certainly has some of the structure and complexity of an Amarone. Being a 2018 this wine is ready to drink now. Enjoy chilled or at room temperature.

Best environmentally friendly wine, The Independent 2023, 12 best chilled red wines (2018 vintage): “An Italian red that not only pays homage to the winery’s relationship with local grape-growers who would meet around the well (pozzo) on its property back in the 1900s, but also looks ahead with environmentally friendly biodynamic farming methods. As a ripasso, the wine is co-fermented with grape skins used in the production of amarone before dried grapes are added to it to give it extra body. So, expect a layered and complex flavour with cherry notes to the fore along with blackberry and prune. And look out for Gino the goose on the label.”



Fruity richness that packs a punch


Red cherry

Located in the Soave, Valpolicella and Amarone region of Verona, Italy, Fasoli Gino was founded back in 1925 by Amadio Fasoli. It was then a fruit and vegetable farm that made some wine for local Veronese bars. Fasoli Gino turned to organic viticulture in 1980 and since 1984 all of their land has been farmed organically. Since 2006 the family have also been practising Demeter-certified biodynamics. The business is currently headed by Matteo Fasoli, the third generation to hold the reins here. 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 organic-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. 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 cultivates 14 hectares of vineyards divided into seven parts, with the type of land varying from one plot to another. Some of their wines are named after plots they come from, such as Orgno and Calle. The type of land in each plot 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, Chardonnay, Merlot and Pinot Noir have been planted. This estate is known for its fantastic organic Soave, Valpolicella, Merlot and Amarone wines.


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