This conviction has always guided the actions of Fasoli Gino, something of a creed that shapes the company – from working the fields to the passion in the cellar and the deep satisfaction it brings.
Deep Roots, anciet knowledge
A hundred years ago, Amadio Fasoli looked beyond the family’s farming traditions and imagined something more enduring. In 1925, he began cultivating and vinifying his own grapes, delivering barrels by horse-drawn cart to taverns across Verona, Vicenza, and Padua. Each journey carried not just wine, but his faith in a new beginning — a business rooted in care, resilience, and land.
That spark passed to his sons Gino and Gigi, who expanded the reach of their father’s wines across Italy and, by the 1970s, formalized the Fasoli Gino brand. Under Gino’s leadership, the company crossed borders and reached new markets, carried by the same values: love for the earth, discipline in the cellar, and vision for the future.
Organic as a brave choice
His sons, Franco and Natalino, first learned by working in the fields, then in the winery. In the 1980s, guided by a desire for purity and respect for nature, they turned to organic viticulture — long before it became fashionable. Despite early resistance, their conviction shaped a new identity, eventually extending to biodynamic agriculture, which today defines Fasoli’s philosophy.
Now led by Natalino and his son Matteo, the winery spans around 100 hectares across carefully selected areas: Val d’Illasi, Colli Berici, Val d’Alpone, Lake Garda, the Patavino countryside, and the Bassa Veronese. Each plot is chosen for its terroir and tended using traditional training systems that optimize grape maturity. This diversity yields structured wines from Soave, Valpolicella, Bardolino, and Amarone — wines that reflect origin, time, and craft.
In the vineyard, balance guides every step: grass is grown under the vines, pruning is careful and minimal, pests are controlled with natural methods, and harvesting is done by hand in several passes. In the cellar, technologies are used only if they respect organic principles — from soft pressing and natural clarification to bentonite filtration and temperature-controlled fermentation.
The result is authenticity in every sense: wines with lasting aroma, character, and typicity. Behind them lies a family working with one foot in tradition and the other in tomorrow — including an early adoption of clean energy. Today, 20% of the winery’s electricity comes from solar power, and the remaining 80% from certified Italian hydroelectric sources. Carbon emissions from gas use are offset through dedicated environmental projects.
With Equalitas certification in hand, the company now pursues a zero-emission goal — reducing water and energy use, greening office operations, and rethinking sourcing. For Fasoli Gino, sustainability is not a campaign. It is a cycle of research, respect, and responsibility.
Hospitality a stone’s throw from the winery
This commitment extends beyond the vineyard. The boutique hotel Tenuta Le Cave, set on a hillside in Val d’Illasi, welcomes guests into nature and wine. The old grape-drying cellar is now a tasting room, and ‘La Casetta’ — once a 16th-century hunting lodge — has been reborn as the Magari Estates Hotel, wrapped in countryside silence and memory.
At the heart of it all stands an ancient well in the cellar — once the village’s lifeline, now a symbol of continuity. It reminds us that every bottle, every gesture, every choice at Fasoli Gino is part of something deeper: a story of people, place, and purpose.
One hundred years have passed, but the family’s devotion to wine, land, and community is as alive as ever.
One hundred years of Fasoli Gino
See YouTube: https://www.youtube.com/watch?v=4R_7h04td9g
Photo credits: Fasoli Gino