The magnificent quattos of the Fongaro range are the classic method sparkling wines from pure durella. Four labels with a unique, extraordinary and recognizable personality, which fully certify the company's orientation towards the interpretation of a classy, silky and full-bodied durella, without giving in the slightest in acidity and savory verticality.
Technically, all the pure Fongaro classic method can boast the term "reserve", as they do not stay on the lees for less than 60 months; however, only for two of them the winery claims this mention on the label, that is, those that rest on the pupitre for no less than 72 months. For these labels, which are the real reserves, Fongaro reserves the best grapes from the highest and most historic part of the vineyard, where there are vines that are close to fifty years, having been planted by Guerrino.
And if, in any case, fermentation and fermentation take place using indigenous yeasts, only the base wines of the reserves are assigned a moderate and partial refinement in wood. The rest, as well as the base wines of the wines not labeled as a reserve, stop in steel and in old concrete vats. The strictly manual harvests engage the company towards the beginning of September, when the durella is ripe but has not yielded any of its proverbial acidity. At the time of vinification, the Fongaro style involves a light maceration of the must on the skins and a slight oxygenation of the mass, which will give a wider and more complex body to the final product.
Pas dosé Green Label is a sample of typicality. Durella in purity, resting on its own yeasts for no less than 60 months, that is five years of patient waiting in the cellar, with about a month of painstaking manual remuage at the end of which the disgorgement is carried out. The base wine had previously undergone an aging in concrete. The result, thanks to the nil dosage, is a straw-yellow glass with more intense features, even if not fully golden, a sign of the galloping acidity of the imminent sip. The perlage is continuous, lively, persistent, elegant even to the eye.
The aromas, as fine as they are complex, certainly do not stop at the crust of bread, which is perfectly blended in a harmony of hints of white flowers, citrus fruits, candied fruits, aromatic herbs, acacia, and at the end of the olfaction it evolves into an interesting bouquet that combines anise, balsamic and brioche bread. The sip is 100% durella: lashing and vertical for acidity, it also leaves a very almond persistence and particularly dry due to the impressive flavor of the taste. The "hit" is made more caressing by the incredible silkiness of the bubble and by the robust structure of the sip.
The Green Label is certainly a great wine for high-profile aperitifs, perhaps with a nice selection of Berico-Euganeo ham, but it also excels in more complex preparations: of great impact in combination with noodles with spider crab, fettuccine with lobster pulp and tomato, and obviously with all the second courses, even succulent, based on fish, but also with white, light meats, well-seasoned poultry and, if desired, also with some grilled cuts of summer meat, rich in juice, perhaps accompanied from rich side dishes.
