Cellar for up to 4 years. Decant one hour before serving. The fasoli family have been making wine in the illasi valley just east of verona for four generations and pride themselves on their commitment to sustainable and organic viticulture. Since the 80s brothers amadio and natalino fasoli have refused to use chemical products on their vines and in their winery and they also use biodynamic practices to work in harmony with nature’s rhythms. Their valpolicella ripasso is made according to the time-honoured method whereby the wine is fermented twice. The first fermentation is of the freshly-picked corvinone, corvina, and rondinella grapes which go into the blend, while for the second vinification the wine is fermented with the skins and lees which have already been used to make fasoli gino’s amarone wines. The wine is then aged in oak barrels for up to 24 months. This traditional process crafts an intensely-flavoured red wine which exudes rich aromas of raisins, dark berry jam and vanilla. Take a sip and you’ll be rewarded with a silky smooth texture, generous full body and concentrated flavours of black cherry, wild berries, cinnamon and cloves. The bold personality of this valpolicella makes it an ideal partner for red meats, game and hard cheeses.
8winesWebDelivery 1-4 days£ 12.73