• Inama Soave Classico Vigneto du Lot 2018
  • Inama Soave Classico Vigneto du Lot 2018
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Show more
Inama Veneto

Inama

Inama Soave Classico Vigneto du Lot 2018

White still

  • Inama Soave Classico Vigneto du Lot 2018
  • Inama Soave Classico Vigneto du Lot 2018
1 2
Show more
Inama Veneto
€21,00
€21,00
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Denomination Soave DOC
Size 0,75 l
Alcohol content 13.0% by volume
Area Veneto (Italy)
Grape varieties 100% Garganega
Aging 6 months of ageing in stainless steel vats, followed by light filtration and bottling.
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Description

A reserva Soave Classico Superiore obteined from a single vineyard. The name of this vineyard is taken from the rootstock on which the plants have been grafted: Rupestris du Lot established just after phyloxera.

Details

Profumo

Perfume

Ample and varied, alternating between salty mineral notes and hints of ripe fruit, acacia honey and subtle woody notes.

Colore

Color

Bright gold.

Gusto

Taste

Full consistency on the palate, enveloping, with hints of butter and minerals, slender with lively acidity. A wine with a tasty persistence.

Serve at:

12 - 14 °C.

Longevity:

05 - 10 years

Full Bodied and Aged White Wines

Pairings

Scallops, seafood, and Asian recipes.

Fish
Shellfish
Cheese
Oily fish
White fish

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
Production area: Veneto
Veneto
Inama

Name Inama Soave Classico Vigneto du Lot 2018
Type White still
Denomination Soave DOC
Vintage 2018
Size 0,75 l
Alcohol content 13.0% by volume
Grape varieties 100% Garganega
Country Italy
Region Veneto
Vendor Inama
Origin Town of Soave (Verona).
Climate Altitude: 200 m. a.s.l. Exposure: South and South-West.
Soil composition Volcanic.
Cultivation system Guyot and Trellised "Pergola" system.
Plants per hectare 3,000.
Yield per hectare 5,000 kg/hectare.
Harvest By hand.
Wine making Grapes are destemmed and crushed followed by skin contact for 4-8 hours. After the grapes are pressed, the must settles for 12 hours at a cold temperature. Alcoholic and malolactic fermentation take place in 30% new barriques. Bâtonnage is carried out every 6 weeks for about 6 months.
Aging 6 months of ageing in stainless steel vats, followed by light filtration and bottling.
Year production 13000 bottles
Allergens Contains sulphites