The history of Inama begins in 1948 when Giuseppe Inama began working as a winemaker; subsequently, 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”, subsequently 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 Soave DOC and in the Berici Hills; From 2010 to 2017 Stefano’s children also joined the company, bringing new knowledge and enthusiasm.
The harvest is carried out manually, with the grapes taken immediately to the cellar where they undergo a destemming and pressing process. Subsequently, after a brief maceration of the skins for 4 hours, the must begins fermentation in steel containers, and the refinement continues in steel for a period of 12 months, maintaining contact with the fine lees. After at least a further 6 months of rest in the bottle, the white wine is ready to be marketed. The label that distinguishes it recalls an artisanal and patient approach and presents a detail taken from the Encyclopedia of Diderot and D’Alembert, depicting a laboratory of a cork manufacturer, known as “Bouchonnier”.
Bright straw yellow colour. On the nose the aromas are dominated by citrus fruits, white fruit and aromatic herbs, with an unmistakable mineral and territorial note of flint. The flavor is saline and fresh, with a medium body and notable balance, harmony and persistence.
This wine goes excellently with seafood dishes, both raw and cooked, but also with risottos and fried foods, thanks to its liveliness, dry, mineral and refreshing taste.