Longstanding partners of Adnams, Fasoli Gino estate, is a highly respected Veneto winery and TASI is their modern wine project. Supported by their experienced forefathers, they have transformed what was once a quarry, into a beautiful organic vineyard overlooking the entire valley.
Tasi’s authentic, terroir-driven collection is the perfect partner for those moments when people pop over. These lively, organic, one-litre bottles feature California-inspired, psychedelic, nature-pop labels by artist and muralist Eric Junker and epitomise Fasoli Gino’s philosophy of making good wine, creating good moments and having a positive impact on the environment.
We were excited to chat to them recently, and a few questions in, you will quickly see why they’re a longstanding partner of Adnams.
Fasoli Gino converted to organic farming in the early 1980s when very few believed in it. What drove that decision?
During the '50s and the '60s it became common everywhere to adopt chemical pesticides and fertilisers to enhance the yields in agriculture, but at the time almost nobody was aware of the collateral effects of these elements. Farmers used to spray these materials without protection and were exposed to the damages. It happened to the father of Natalino and Amadio, the two brothers that turned Fasoli Gino organic. Their father became sick because of the direct effect of the chemicals, so they decided to explore the reasons behind what had happened. They discovered that the bad effects weren't only confined to the farmers, but had affected the whole environment, polluting water, air and soil, and killing animals and insects - destroying the biodiversity.
That's why they started gathering with the first movers in organic farming – a few innovators from Italy, France, Austria, Germany, Switzerland and Spain, in order to share a common knowledge and spread awareness at the same time the best practices to be developed.
You've progressed from organic to biodynamic and now regenerative practices. How do these different approaches work together?
We could say that organic farming is the first step, where we enact anything we can to protect the environment and nature, at the same time as producing healthy products. Biodynamic practices explore a path through traditions, trying to recover anything useful from the ‘old’ practices, particularly wherever there is a positive impact that can be measured. The last and most important step is regenerative agriculture, that is the step forward we need for present times. Regenerative agriculture means going beyond protecting health and the environment and improving them - particularly through biodiversity and having a ‘negative’ impact on the environment (which means generating a positive impact).
To do so, we have to think and plan any farming activities, minimising the human impact, and sharing any possible tools and instruments among operators in order to maximise efficiency and minimise outputs and pollution, using renewable energies and saving water anytime and anywhere possible. We also study the best natural-fitting setup for each specific climatic and land area, in order to generate and support self-sustainable environmental areas. These practices result in a positive impact on the climate, pollution, environment and health, and are the only way to sustain human activities in the long term, preserving the natural resources and every human being’s quality of life.
The TASI Wines have such distinctive and playful label designs. What's the story behind them?
TASI wines want to spread the concept of sharing, because only through communality and sharing can we, prosper as human being - together with nature and the environment worldwide. The design is ‘Pop’ and immediate and directly expresses the feelings and the emotions that relate to each wine. Their taste is clear and immediate, like the emotions they express, and like human relationships should develop.
Wine in 1 litre bottles are a bit of a rarity, with most producers bottling in either 75cl or a magnum. Why did Fasoli Gino choose to bottle this size?
The 1 litre size is a choice that matches with the whole concept expressed in the labels and wines. This size was the most common one in the Italian ‘Osterie,’ where people used to gather to have fun together, to talk about family, friends, love, life, politics, everything! The 1 litre is not the bottle to be selfish, instead it is the bottle to share.
Biddizza, is made following skin contact practices. Can you explain this winemaking method, and the style of wine it produces?
Skin contact is also called maceration and refers to leaving the crushed grape juice in contact with the grape skins, seeds and sometimes stems, for a certain time before or during fermentation. For white wines it is not the most used method, and it is used when the winemaker wants to create a so called ‘orange wine.’ It increases the phenolic content, including tannins and flavonoids, giving the wine more body and grip, at the same time partially acting like antioxidants, therefore improving the shelf life and evolution of the wine. It also enhances the dark golden-amber colour and develops more complex flavours, including some floral and spicy aromas.
In Biddizza we want to express not just the grape itself, but also the full flavour of a land which food is rich and deep in taste and flavour; where history is deeply rooted with its nature, telling stories that are better enjoyed together. Taking the right time, sip after sip, bite after bite, glass after glass.
Italy has more grape varieties planted than any other country. How many varieties do you work with, and what is Fasoli Gino’s favourite?
We currently work with the following grape varieties: Garganega, Pinot Grigio, Turbiana, Glera, Catarratto on the white side; Corvina, Corvinone, Rondinella, Merlot, Pinot Noir, Cabernet Sauvignon, Sangiovese, Montepulciano, Primitivo on the red and rosé side. Our most favourite grape varieties are Corvina, Corvinone, Rondinella and Merlot. When properly blended together they are wonderful at expressing an excellent balance between fresh and crispy red fruits notes and minerality and a slight sapidity, like we do in our Rosé Kabloom: a wine which is excellent as a single glass for aperitivo, or paired with seafood, a good pasta, a lasagna, or even a vegetable soup.
Best food and wine pairing for Abbondanza, Montepulciano D'Abruzzo this summer?
Montepulciano’s current vintage is very good in the fresh expression of its red fruits, together with a slightly deep minerality. This summer I would definitely pair it with PIZZA!!!
2025 marks 100 years of Fasoli Gino Winery. Can you tell us something truly special that’s happened during this time?
There are many relevant milestones that marked the last 100 years, passing through different generations and historical happenings. Particularly relevant for the Winery have been when we turned to organic farming in the '70s and '80s, the investments in sustainability from the '90s and in renewable energies from the beginning of the 2000s, and the current development of regenerative agricultural practices. Among all these elements, probably the most important achievement has been the path itself.
We passed through many years and generations, keeping a clear and defined identity, always close to our philosophy in making good wines and protecting the environment; in creating good moments and sharing positive emotions. Nowadays, we may have grown consistently and have more people than ever at the Winery, but we are still a family winery, made by its people, where family is not only given by blood rights, but above all by friendship. That is the main base and strength of our Group. We support each other, we walk together along the same path through the differences - many different people, identities, skills and knowledge, sharing our daily life, creating opportunities and above all having fun every day! The most important thing is that this long and articulated path brought us to this day, when we have the chance to spread our philosophy and to induce a strongly positive impact on the environment and sociality.