Drink now through to 2028. No need to decant before serving.

The Fasoli Gino story began back in 1925 when Amadio Fasoli started a fruit and vegetable farm in the Illasia Valley close to Verona in northeastern Italy. Amadio made wine which he sold to local bars in the surrounding towns. These days the estate is run by the third and fourth generations of the Fasoli family who insist on using sustainable organic and biodynamic practices out of respect for nature and the land which they intend to pass on to the next generation.

Valpo is crafted from indigenous Corvinone, Corvina and Rondinella grapes which are grown on the family’s rocky hillside vineyards. The grapes are carefully harvested by hand and left to dry in small trays for 20 to 30 days following the harvest to concentrate the sugars and flavours. According to the Valpolicella Ripasso tradition, the grapes then undergo a first fermentation and maturation in large oak casks for 4 months.

The next step is a second fermentation with the grape skins that have been used to make the family’s Amarone wines. This adds colour, extra flavour and body to the finished wine. The wine is then aged in oak barrels for a year. This process produces a bold, full bodied wine that is bursting with rich dark berry, cinnamon and dried fruit aromas and flavours.