Located in Ronca in the Veneto region near Verona, Fongaro was founded in 1975 by Guerino Fongaro. This vineyard prides itself on its longtime practices of using what was once deemed a ‘different approach’ to viticulture. Using a biologic approach (presently awaiting official status of ‘ organic’), drip irrigation and other methods unheard of at the time, Fongaro produced a line of wines from the Durella grape.
This grape, being strong in acidity and full bodied was used in wine blends by French producers . Fongaro took this grape produced his sparkling wine selections using Metodo Classico and that has been recognized by international and national competitions receiving gold awards.
Fongaro Bronze Award
Fongaro Winery wins a Bronze medal at the prestigious L.A. International Wines & Spirits Competition for it’s limited production Cuvvee’ Monte Lessini DOC, 2004.
Cuvée Fongaro
High quality Spumante wine – Classic Method
Grape varieties: Two thirds Durella grape and one third Manzoni-cross (specific percentages differ yearly according to the harvest). The Durella grape is a traditional autochthonal vine from the Veneto region, grown between the provinces of Vicenza and Verona where the land is rich of minerals able to give the wine the remarkable acidity which lends itself to the production of spumante. The Manzoni-cross is an interesting cross between prosecco and cabernet sauvignon, with rather herbaceous notes, obtained by Prof. Manzoni a Conegliano (TV) in the 1920s.
Zone of production: the hills North-East of Verona, in the Mount Lessini region.
Growing Technique: short Veronese tendone; overhead trellis.
High quality Spumante wine produced by Fungaro
Perfume: fresh on the nose and lightly aromatic.
Tasting: harmonious middle bodied with the right amount of acidity and alcohol.
Lessini Durello Doc
Lessini Durello Doc Spumante – Classic Method
Grape varieties: 100% Durella grape, a traditional autochthonal vine from the Veneto region, extremely vigorous, with a particularly thick, coriaceous skin, grown between the provinces of Vicenza and Verona where the land is rich of minerals able to give the wine the remarkable acidity with a high content of malic acid, which lends itself to the production of spumante.
Zone of production: the hills North-East of Verona, in the Mount Lessini region.
Growing Technique: short Veronese tendone; overhead trellis.
Terrain: Volcanic origin
Harvest: from the end of August to the beginning of October. The grapes are hand-picked into trays which are left in cold store for the cooling of the grape before pressing.
Vinification Technique: Lightly pressed in temperatures of 10-12° C. The first fermentation takes place in thermo-controlled tanks with temperatures of around 15-18°. Average time of fermentation in the tanks is 20 days. The prise de mousse, formation of bubbles based upon its natural fermenting agents, takes place in April. Maturing: in the bottle using its own yeast for at least 24 months. Remuage sûr pupitres: on final maturing, the bottles are taken from the stacks and inserted in the riddling racks neck down. They are rotated by hand every day for about 30 days after which the degorgement is carried out.
Characteristics
Alcoholic content: 12.50% vol.Colour: pale yellow
Perfume: youthful and mineral, yellow and white flowers, slight scent of yeast.
Tasting: well balanced between acidity and alcohol, full and persistent on the palate with a slight bitter aftertaste which invites salivation.
Perlage: fine and persistent.
Accompaniments: white meats and fried or grilled fish, including baccalà alla vicentina
Serve: 4-6° in flute as an aperitif; in coupe to highlight all its characteristics.
Gran Cuvée Fongaro
High quality Spumante wine – Classic Method
Grape varieties: Two thirds Durella grape and one third Chardonnay (specific percentages differ
yearly according to the harvest). The Durella grape is a traditional
autochthonal vine from the Veneto region, grown between the provinces of Vicenza
and Verona where the land is able to give the wine the remarkable acidity which
lends itself to the production of spumante. The Chardonnay is an international
grape, cultivated in all wine growing areas of the world and renowned for its
use in the production of champagne.
Zone of production: the hills North-East of Verona, in the Mount Lessini region.
Growing Technique: short Veronese tendone; overhead trellis
Terrain: Volcanic originHarvest: from the end of August to the beginning of October. The grapes are hand-picked into trays
which are left in cold store for the cooling of the grape before pressing.
Vinification Technique: Lightly pressed in temperatures of 10-12° C. The first fermentation takes place
in thermo-controlled tanks with temperatures of around 15-18°. Average time of fermentation in the tanks is 20 days. The prise de mousse, formation of bubblesbased upon its natural fermenting agents, takes place in April. Maturing: in the bottle using its own yeast for at least 15 months. Remuage sûr pupitres: on final maturing, the bottles are taken from the stacks and inserted in the
riddling racks neck down. They are rotated by hand every day for about 30 days after which the degorgement is carried out.
Characteristics
Alcoholic content: 12.50% vol.
Colour: pale yellow
Perfume: fresh on the nose with notes of matured fruit.
Tasting: harmonious middle bodied with the right amount of acidity andalcohol.
Perlage: fine and persistent.
Accompaniments: white meats and fried or grilled fish, including baccalà alla vicentina
Serve: 4-6° in flute as an aperitif; in coupe to highlight all its characteristics.
Monti Lessini Etichetta Nera Doc
Lessini Durello Doc Spumante – Classic MethodGrape varieties: 100% Durella grape, a traditional autochthonal vine from the Veneto region, extremely vigorous, with a particularly thick, coriaceous skin, grown between the provinces of Vicenza and Verona where the land is rich of minerals able to give the wine the remarkable acidity with a high content of malic acid, which lends itself to the production of spumante.
Zone of production: the hills North-East of Verona, in the Mount Lessini region.
Growing Technique: short Veronese tendone; overhead trellis.
Terrain: Volcanic origin
Harvest: from the end of August to the beginning of October.
The grapes are hand-picked into trays which are left in cold store for the
cooling of the grape before pressing.
Vinification Technique: Lightly pressed in temperatures of
10-12° C. The first fermentation takes place in thermo-controlled tanks with
temperatures of around 15-18°. Average time of fermentation in the tanks is 20
days. The prise de mousse, formation of bubbles based upon its natural
fermenting agents, takes place in April. Maturing: in the bottle using
its own yeast for at least 36 months. Remuage sûr pupitres: on final maturing,
the bottles are taken from the stacks and inserted in the riddling racks neck
down. They are rotated by hand every day for about 30 days after which the
degorgement is carried out.
Characteristics
Alcoholic content: 12,50% vol
Colour: golden yellow
Perfume: notes of bread crust (yeast), vanilla and matured fruit. Great personalityand elegance
Tasting: hints of peach and matured fruit. Well balanced between acidity and alcohol, full and persistent in the mouth. Bodied and elegant on the palate with a lingering bouquet.
Perlage: fine and persistent, delicate, elegant and creamy mousse .
Accompaniments: white meats, fried or grilled fish, shellfish, first courses (pasta or vegetable risotto). Above all as welcoming aperitif and as a meditation wine.
Serve: 4-6° in coupe to highlight its persistent sensations.