Description
History
The history of Inama began in 1948 when Giuseppe Inama began working as an oenologist; later, in 1965, he purchased the first vineyard within the Soave Classico denomination, the Vigneto Foscarino. The commercial and production turning point occurred around the beginning of 1990 when his son Stefano joined the company and began producing and marketing the first bottles of “Sauvignon Fumè”, later also introducing Soave. A few years later, the company also began to focus on the production of Carmenere for the production of quality red wine in the DOC Colli Berici. Today, the Inama company is one of the most dynamic and growing companies in the area, it can count on historic vineyards both in the DOC Soave and in the Colli Berici; from 2010 to 2017, Stefano’s children also joined the company, bringing new knowledge and enthusiasm.
Grapes used
Sauvignon 100%
Production method
The grapes come from the company’s vineyards within the Soave DOC denomination. The Sauvignon grapes are harvested by hand when they reach optimal ripeness. After crushing and soft pressing the grapes, they are fermented in 30% new, heavily toasted barriques and 70% in used barriques. It is then refined for a few months in the bottle before being actually released for sale.
Alcohol content
15%
Tasting notes
Intense straw yellow color with golden reflections and shades. On the nose, notes of tropical fruit, citrus and aromatic herbs, minerality, notes of vanilla spices, toasting and coffee. On the palate, the wine is extremely soft, fat, with good structure and intensity, with a fresh final acidity.
Possible pairings
Vulcaia Fumé immediately attracted the attention of trade fairs for the exclusivity of the product, capable of representing the great vocation of the region for the production of aromatic white wines and capable of expressing complexity. Given the latter, in fact, the wine is perfect as a meditation wine, even if left to rest for a few years in the bottle. In combination, it is suitable for white meats, even tasty shellfish, first courses of land with truffles or first courses of seafood.




