Description
Inama Sauvignon Vulcaia Fumè is a IGT still white wine made from 100% Savignon grapes. This grape variety is located in the Veneto region. The Inama winery was founded by Giuseppe Inama in the early 1950s on Mount Foscarino, considered the most prestigious area for the production of Soave. From the very beginning, it was characterized by its ability to experiment and innovate. In reality, the first bottles were only produced in 1991, while the subsequent purchase of vineyards in the Berici Hills has also allowed the production of highly prized red wines. A curiosity: the label of the Inama Sauvignon Vulcaia Fumè bottle depicts the plan of the Teatro Berga in Vicenza, first built between the 1st and 2nd century AD. The design is based on the reconstruction of the plan found in Daniele Barbaro's "Vitruvius" and was reworked by architect Nicholas Wood. Inama Sauvignon Vulcaia Fumè originates in the geographical area between Monteforte d'Alpone and Soave, in the province of Verona, at an altitude of 150 meters above sea level. It faces south-southwest. The volcanic soil produces vines over 20 years old with oaky notes. The grapes are hand-picked and carefully selected one by one. Maceration is brief, and the must is left to cold settle for 12 hours. Fermentation takes place in heavily toasted barriques, while aging takes place in stainless steel tanks for approximately six months. After this period, the wine is bottled. The result is an aristocratic wine with "volcanic" power.
Awards
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1965
- Oenologist: Alessandro Sterchele
- Bottles produced: 700.000
- Hectares: 70
| Name | Inama Sauvignon Vulcaia Fume 2023 |
|---|---|
| Type | White still |
| Denomination | Veneto IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Veneto |
| Vendor | Inama |
| Origin | Town of San Bonifacio (Verona). |
| Climate | Altitude: 150 m. a.s.l. Exposition: South, South-West. |
| Soil composition | Volcanic. |
| Cultivation system | Trellised "Pergola" system. |
| Plants per hectare | 4,500 kg/hectare. |
| Yield per hectare | 7,000 kg/hectare. |
| Harvest | By hand. |
| Wine making | Grapes are destemmed and crushed followed by skin contact maceration for about 3 hours. After the grapes are pressed, the must settles for 12 hours at a cold temperature. The must is left to decant for 12 hours at a cold temperature. Fermentation occurs in 30% new strong toasted barriques. Batonnage is carried out every 6 weeks for 7 months. |
| Aging | The wine is racked and undergoes light filtration. The ageing occurs in steel vats for a further 6 months before bottling. |
| Allergens | Contains sulphites |

