Inama
Sauvignon Vulcaia 2024
| Denomination | IGT Veneto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | Aged in stainless steel before bottling. |
- Volcanic origin: Vineyards located between Soave and Monteforte d’Alpone on basalt and tuff soils
- Grape variety and style: 100% Sauvignon Blanc, still dry white wine with an elegant profile
- Vinification in steel: Hand-picked, brief maceration of 1–3 hours, 12-hour decanting
- Aromas and taste: Grapefruit, peach, pineapple, elderflower, with a persistent mineral finish
- Details and pairings: 13.5% vol., 0.75 l with screw cap; ideal with shellfish and cheeses
Description
What kind of wine it is
Vulcaia by Inama is a white wine with a clear profile, made from Sauvignon Blanc grapes grown in the Veneto region. Vinification in stainless steel at controlled temperature preserves its varietal liveliness. To the eye, it appears straw yellow with bright golden highlights. On the nose, it releases aromas of grapefruit, pineapple and peach, accompanied by notes of elderflower and aromatic herbs. On the palate, it is fresh and enveloping, supported by a pronounced mineral structure and pleasant vegetal nuances, with a persistent finish.
Where it comes from
The vineyards stretch between the municipalities of Monteforte d’Alpone and Soave, on the slopes of Monte Foscarino. The vines, facing south and south-west, sink their roots into volcanic soils composed of basalt and tuff, which give the wine its characteristic savoury imprint. Trained using pergola, Guyot and Geneva Double Curtain methods, the rows ensure perfect aromatic concentration thanks to the favourable exposure and the mineral nature of the soil.
How it is produced
Production begins with a rigorous manual harvest. After destemming, the bunches undergo gentle pressing and a brief skin maceration to extract aromatic precursors. The must settles at low temperature before starting alcoholic fermentation in steel tanks. This is followed by a period of maturation, also in steel, and a light final filtration, processes necessary to maintain the wine’s clarity and organoleptic integrity.
History and Curiosities
The Inama Sauvignon Vulcaia enhances the Soave region by combining this renowned French grape variety with the volcanic soils rich in basalt and tuff. Created over 25 years ago on the slopes of Monte Foscarino, this IGT expresses a distinctive mineral profile. Careful hand harvesting ensures enveloping freshness and intense citrus aromas, demonstrating how such a unique terroir can shape the character of the grape into an elegant and persistent sip.
Awards
-
2024
89/100
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.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1965
- Oenologist: Alessandro Sterchele
- Bottles produced: 700.000
- Hectares: 70
| Name | Inama Sauvignon Vulcaia 2024 |
|---|---|
| Type | White still |
| Denomination | Veneto IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Veneto |
| Vendor | Inama |
| Story | History and Curiosities The Inama Sauvignon Vulcaia enhances the Soave region by combining this renowned French grape variety with the volcanic soils rich in basalt and tuff. Created over 25 years ago on the slopes of Monte Foscarino, this IGT expresses a distinctive mineral profile. Careful hand harvesting ensures enveloping freshness and intense citrus aromas, demonstrating how such a unique terroir can shape the character of the grape into an elegant and persistent sip. |
| Origin | Monteforte d'Alpone and Soave (slopes of Mount Foscarino, province of Verona, Veneto, Italy) |
| Soil composition | Basalt and tuff of volcanic origin |
| Plants per hectare | 4500 plants/ha |
| Yield per hectare | 60 hl/ha |
| Production technique | Manual harvesting, skin maceration (1–3 hours), cold settling of the must (12 hours), alcoholic fermentation in stainless steel tanks at controlled temperature, light filtration and maturation in stainless steel before bottling |
| Wine making | Once in the winery, the grape bunches are destemmed, gently pressed and left to macerate for 1–3 hours. After a static (cold) settling of the must for 12 hours, alcoholic fermentation follows in stainless steel tanks at a controlled temperature, then a light filtration and maturation before bottling. |
| Aging | Aged in stainless steel before bottling. |
| Allergens | Contains sulphites |