Fasoli Gino Bardolino is as traditionally and naturally made as possible. Don’t be fooled by the “cool” modern label (what the duck?), this is a textbook example of old-school Bardolino.
Where It Grows:
Fasoli Gino Bardolino is sourced from a single vineyard growing on a steep hill on the eastern shore of Lake Garda, a few miles northwest of Verona. Here the crisp lake breezes, Alpine foothills, and soils of morainic (glacially deposited) sand and rock all contribute to the freshness and highly mineral characteristics of Bardolino wine.
Who Made It:
In 1925, when Gino Fasoli was just 13, his family began selling wine to the local parish. Some fi fty years later Gino’s sons, Natalino and Amadio, created the Fasoli Gino label and began expanding the vineyards. In 1979 the Fasoli family began converting all their vineyards to organic farming – definitely early adopters! Today Natalino is joined by his son Matteo in the cellar.
How It's Made:
After harvesting, the Corvina, Corvinone, and Rondinella bunches are pressed quickly and gently into steel tanks for fermentation and a relatively quick 15 day maceration. The wine is racked, then rests in steel tanks for several months to settle and fine naturally before bottling in the early spring. Just as they do in the vineyard, the Fasoli team uses minimal additions and interventions in the cellar.
What It Tastes Like:
Serve this textbook Bardolino on the cool side, around 55 degrees, in Burgundy or all-purpose stems. The nose is like a fresh bouquet of flowers – wild roses, violets, cherry blossoms, chamomile – mixed with crushed strawberries, tart cherries, and wet, mountain rocks. It’s bright, light ruby hue matches the medium-light body and a palate of crunchy berries, blood orange, and granitic minerals – try with pizza!
