REGION | Veneto
PRACTICES | Certified Organic, Practicing Biodynamic
TERROIR | The winery is in the Valle d’Illasi, on the eastern side of the Valpolicella DOC. Valpolicella’s foothills are filled with sand and calcareous pebbles, created by northbound migrating glaciers. The name derives from the Latin “Vallis Pulicellae,” the valley of alluvial deposits. In Soave, the hills are tuffaceous soil (volcanic origin) with calcareous outcrops. The areas around Lake Garda are diverse – scientists have identified 66 distinct soil types – and rich in magnesium salts and other minerals scoured from the Dolomites.

The Fasoli family first ventured into agriculture in 1921 when Amadio Fasoli grew fruits, vegetables and grapes in the valley of Illasi, the green hills to the east of Verona. Amadio personally delivered the wines he made to the best eateries of the area, transporting the demijohns by horse and cart. The company was officially founded in 1925 when the first invoice of sale was issued to the parish priest.
It was Amadio’s son Gino who gave his name to the winery, driven by a wider vision: to make his wines known across the entire region of Verona. He expanded vineyard area and built a new winery, establishing the label in 1977.

In 1979, his sons Natalino and Amadio inherited the Estate. They transformed it by converting to certified organic production in 1984, because pesticides and herbicides had harmed their father’s health. “We rejected those synthetic products as we must respect the farmers, the consumers, and nature,” Natalino has said. By 1990, the quality uplift was evident, so in 2006, they introduced Demeter-certified Biodynamic practices.
While they own only 20 hectares of land, they access another hundred through growers working under their supervision. Traditional pergola vine training features nets to protect the vines from frequently destructive hailstorms.
Cover crops are grown between the rows and serve as ‘green manure.’ Rare-breed chickens keep control of vineyard pests. The winery itself achieved zero-emission status in 2016, utilizing solar energy and other clean environmental practices.

Fermentations are long and slow, with cultured yeasts used when necessary, only on the dried-grape wines: few strains can cope with the high level of grape sugar and resultant alcohol. They also reduce the risk of a stuck ferment that would create high levels of unwelcome volatile acidity (VA).
It’s a low-sulphur regime (with two no sulphur wines), and vegan-friendly. Fasoli Gino uses mostly new and seconduse French oak barriques to ferment and mature the Amarone. Once blended, the wines are finished in Slavonian oak casks. The Amarone casks are passed on to use for Valpolicella after three years use.

– Inconfondibili: A focus on the varietal white wines of Veneto and the estate.
– La Corte del Pozzo: Traditional wines of the region.
– Prime Line: The flagship wines, the rarities.