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Inama

Vin Soave Classico 2024

White still dry

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Regular price €18,00
Regular price €18,00 Sale price
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Multiple purchases: add more bottles to cart with one click

€216,00

12 bottles

€108,00

6 bottles

€54,00

3 bottles

Immediate availability
Denomination DOC Soave Classico
Size 0,75 l
Alcohol content 12.0% by volume
Area Veneto (Italy)
Grape varieties 100% Garganega
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Description

The wine has a light yellow colour, the nose is refined with sweet wild flowers: camomile, elderflower, iris. It is pleasant on the palate, with a hint of sweet almond on the finish.

Awards

  • 2024

    92

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

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Tasting notes

Profumo

Perfume

Fine and delicate nose of sweet wild flowers: camomile, elderflower, iris.

Colore

Color

Light yellow.

Gusto

Taste

Palate with a pleasant sweet almond aftertaste.

Serve at:

08 - 10 °C

Longevity:

03 - 05 years

Young and Fresh White Wines

Producer
Inama
From this winery
  • Start up year: 1965
  • Oenologist: Alessandro Sterchele
  • Bottles produced: 700.000
  • Hectares: 70
We are a family who has been producing wine for over fifty years. Now, in our third generation, we set a well-defined goal: producing unique wines in order to represent our vision of this land, without getting caught up in the styles and trends of the moment. Read more

Ideal for apéritif, fine main courses, risotto and white fish.

Fish
Cheese
White fish

Name Inama Vin Soave Classico 2024
Type White still dry
Denomination Soave DOC
Vintage 2024
Size 0,75 l
Alcohol content 12.0% by volume
Grape varieties 100% Garganega
Country Italy
Region Veneto
Vendor Inama
Origin Monteforte d'Alpone and Soave
Climate Altitude from 100 to 200 m asl; exposure South/ South-East/ South-West.
Soil composition Lava basalt (volcanic)
Cultivation system Pergola
Plants per hectare 3000 - 3500 plants / ha
Yield per hectare 70 Hl / ha
Harvest Manual
Production technique De-stemming and crushing. Maceration for 4 - 12 hours. Pressing. Cold decanting of must for 12 - 24 hours. Store in temperature-controlled fermentation in stainless steel pots. In spring, filtering and bottling.
Allergens Contains sulphites