Questo vino
Vineyard and terroir
The grapes come from a 2 ha vineyard on the southwestern slopes of Mount Foscarino. The site has volcanic basalt-lava soils and is planted at a density of 3,000 vines/ha.
Vinification
The grapes are harvested by hand at optimal ripeness, destemmed and crushed. Cold maceration lasts 4–8 hours. After pressing, the must is cold-settled for 12 hours and racked. Alcoholic and malolactic fermentation take place partly in new oak barriques (30%). The wine is filtered before bottling.
Ageing
The wine remains on its lees in barriques for six months, with bâtonnage every six weeks. After being racked off the lees, it spends a further six months in stainless-steel tanks.
Label / history
English artist and architect Nicholas Wood created the original label for Inama wines. Using computer software, he reworked drawings by the 16th-century English architect Inigo Jones. A sketch of angels, dating from a period when Soave was flourishing, became the logo for the Soave Classico wines. Approximately 13,000 bottles are produced each year.
