描述
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.
獎項
詳細資訊
香水
顏色
味道
服務於:
12 - 14 °C.
長壽:
05 - 10 years
搭配
- 創業年份: 1965
- 釀酒師: Alessandro Sterchele
- 生產的瓶子: 700.000
- 公頃: 70
| 名称 | Inama Sauvignon Vulcaia Fume 2022 |
|---|---|
| 类型 | White still |
| 葡萄酒名称 | Veneto IGT |
| 年份 | 2022 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 100% Sauvignon |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Inama |
| 产地 | Town of San Bonifacio (Verona). |
| 气候 | Altitude: 150 m. a.s.l. Exposition: South, South-West. |
| 土壤成分 | Volcanic. |
| 栽培系统 | Trellised "Pergola" system. |
| 每公顷产量 | 7,000 kg/hectare. |
| 收获 | By hand. |
| 酿酒工艺 | 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. |
| 陈酿 | The wine is racked and undergoes light filtration. The ageing occurs in steel vats for a further 6 months before bottling. |

