In 1925, grandfather Amadio was a pioneer of the Fasoli wine company. It was he who planted the vines and made good quality wine from them himself. At the time, he sold this to the best eateries in cities like Verona, Vicenza and Padova. He transported this in small wooden barrels by horse and carriage. Son Gino and brother Gigi build on their father's knowledge and experience and continue the good reputation. In 1980 the Fasoli family started with organic viticulture and since 1984 all vineyards are organic, which were officially certified organic in 1990.

The Fasoli Gino Valpolicella Ripasso from the organic winemaker Fasoli Gino comes from the vineyards in Marano, one of the most suitable areas of the Valpolicella, known for its clayey calcareous soil.

This organic Ripasso Superiore is made from the grape varieties Corvina (40%), Corvinone (40%) and Rondinella (20%). The grapes were picked manually around the end of September/beginning of October, after which they were dried in wicker baskets for a month. This process is called appassimento. The grapes are then pressed and fermentation takes place for 15-20 days at a controlled temperature. The term ripasso comes from 'repassed'. The Valpolicella wine is put in one barrel, together with the leftover yeast residues from the production process of the Amarone wine, and this starts a second fermentation process and the alcohol percentage of the wine is increased and then the wine matures for a year in oak barrels.

The grapes for the Fasoli Gino La Corte del Pozzo are grown in a vineyard near Marano, in one of the most suitable areas of the Valpolicella, known for its clayey calcareous soil and this is reflected in this Ripasso. The wine has a fruity taste, dry, but very soft, with well-defined acidity and well-balanced tannins. A very pleasant ripasso, accessible in its youth, which, as is the case with all Fasoli Gino's, is organically certified.

90/100 Suckling