About this wine
Vineyard and terroir
The grapes are grown on hillsides around the old village of Negrar in Valpolicella, at an altitude of 300 metres. The warm local microclimate is suited to the local varieties. The dry limestone soils are fertile and well drained.
Vinification
The grapes are harvested in mid-October and macerated for 20 days at a controlled temperature. In late March, the wine undergoes a second fermentation—the traditional ripasso method—with partially dried skins and pulp remaining from Recioto production. This gives the wine greater strength and sweetness and a distinctive character.
Ageing
After the second fermentation, the wine matures in large oak barrels.
Tasting profile
The wine is deeply coloured, almost black, with a concentrated flavour and a distinctive character.
Label / history
The wine received a gold medal at the 61st Competition of Pramaggiore and silver medals at the 2012 London International Wine & Spirit Competition and the 2012 Decanter World Wine Awards. It was also included in the Verona Wine Top 2012 list.
Fabiano was founded in 1912, when Francesco Fabiano opened a wine shop in Venice near St. Mark’s Basilica. Initially devoted to selling wine, the company began making its own wines after acquiring a small estate in the Veronese area on the shores of Lake Garda in 1955.
