Fasoli Wines

The viticulture and vinification of grapes for the Fasoli wines began as early as 1925. Amadio, who discovered indispensable conditions for obtaining quality wine at the east side of Verona, is considered to be the pioneer of Fasoli wines. Wines, in those years, were sold at the best inns of the cities like Verona, Vicenza and Padova. They were transported in small barrels in carts drawn by horses.

Later his sons Gino and Gigi followed his footsteps and their wines began to be appreciated in other regions of Italy and abroad. The training they had received was passed down to the third generation as well, who presently are the proud owners of the esteemed winery.

 

In 1980, they introduced the first experiments in organic farming, which since 1984 have been extended to all the vineyards. In 1990, Fasoli wines were recognized and certificated by AIAB (“Associazione Italiana Agricoltura Biologica”, meaning Italian Association of Agricultural Biology).

 

The Fasoli winery has a long standing and successful history. Since 1925 they have produced both red and white wines from the vineyards of lower Illasi valley in East Verona. It is a great winemaking location for the type of terrain and the microclimate that exists there. Wines are entirely crafted from organically produced grapes, among which stand out the Valpolicella, Soave Borgoletto, Bardolino and Garganega varieties. They have received many awards, both nationally and internationally, and what they are today is inextricably linked to those who came before them.

Fasoli Wines

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