||Altitude: 150 m. a.s.l. Exposition: South, South-West.
||Destalking and crushing are followed by skin contact for about 3 hours. After the grapes are pressed the must is allowed to settle for 12 hours at cold temperature. Alcoholic fermentation followed by malolactic fermentation takes place in 30% new barriques made from heavy toasted wood. Prior to racking, batonnage is carried out every 6 weeks for about 7 months.
||6 months in stainless steel vats, ltration, through a coarse lter (without ning) occurs prior to bottling.
||Smoked fishes such herring and salmon. Also good with caviar, bottarga and roasted liver.
||Price Inama Sauvignon Vulcaia Fumè 2017 € 24.58