Questo vino
Vineyard and terroir
The fruit comes from vineyards in the Veneto region. Phacelia is planted between the vines as a green-manure crop and natural fertilizer, in keeping with biodynamic winegrowing principles.
Vinification
The grapes are harvested by hand in the first week of September, then destemmed and gently pressed. The must ferments in stainless-steel tanks at a controlled 12–15 °C for 10–12 days. Secondary fermentation takes place in autoclaves by the Charmat method and lasts 3–4 months.
Label / history
When Fasoli Gino was still a small farm, geese roamed freely around the property. The goose consequently became the company symbol and appears on the label, dressed in a jacket and tie to represent the development of the estate’s organic production from simple farm produce to a more refined form. The flower in its buttonhole is phacelia, the crop planted between the vines.
