Valpo

Vinification and refinement:

The Valpo winemaking process is complex and detailed, guaranteeing the maximum quality and complexity of the wine:

Harvest: Manual with selection of the best bunches, between the end of September and the beginning of October.
Drying: The selected grapes are arranged on special trays for 20-30 days in a cool environment.
First fermentation: In wooden barrels for 20 days at a controlled temperature.
Second fermentation: In 500 liter barrels for approximately 4 months.
Third fermentation (Ripasso): For approximately 15 days in contact with the Amarone skins, with a further addition of dried grapes. This step increases the body and alcohol content of the wine.
Aging: In 500 liter and 225 liter barrels for a period ranging from 2 to 4 years.

Organoleptic Characteristics:

COLOR: Deep ruby ​​red.
FRAGRANCE: Complex bouquet with notes of cinnamon, cloves, black pepper
TASTE: On the palate, the roundness and elegance come through. The tannins are elegant, the wine is full bodied and has fantastic balance.

Terroir and Viticulture:

The Valpo originates from hillside vineyards, with calcareous and stony soils that impart minerality and structure to the wine. The traditional Veronese pergola pruning system is employed, allowing for perfect grape ripening thanks to optimal sun exposure. The yield is limited to 100 quintals per hectare, ensuring maximum concentration and quality of the grapes. This holistic approach to viticulture is reflected in the quality and authenticity of Valpo, a wine that fully expresses the unique character of Valpolicella and Fasoli Gino’s commitment to sustainability.