Questo vino
Vineyard and terroir
The fruit comes from a 10 ha section of the Monte Foscarino vineyard on Foscarino hill, at 100–200 m above sea level. The vines are at least 40 years old and grow in volcanic and limestone soils.
Vinification
The grapes are harvested by hand, destemmed and crushed. The must undergoes cold maceration for 8–12 hours, followed by gentle pressing and low-temperature settling in stainless-steel tanks for 12–24 hours. Alcoholic and malolactic fermentation take place in old oak barriques. The winemaking follows a minimal-intervention approach.
Ageing
The wine matures in barriques for six months, with bâtonnage every four weeks. After removal from the lees, it rests for another six months in stainless-steel tanks, then is filtered before bottling.
Label / history
The wine takes stylistic inspiration from the sweet wines of the Roman Empire, old vines and old barrels. Its label depicts two heads by the English architect Inigo Jones (1573–1652), who studied architecture in Italy under Andrea Palladio in Vicenza. Originally intended to represent love, the faces symbolize two aspects of wine: sacred and contemplative on the right, worldly and intoxicated on the left. The design also became Inama’s company logo.
The idea for the logo and label came from Nicholas Wood, an English architect and artist and a longtime friend of Stefano Inama. The reproduction design is intended to evoke the seventeenth century, presented as the heyday of winemaking in Veneto. The 2016 vintage received a bronze medal at the 2019 International Wine Challenge.
