About this wine
Vineyard and terroir
The 2 ha vineyard lies on the southwestern slopes of Mount Foscarino. Its soils consist of volcanic basalt lava, and the planting density is 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, accounting for 30%.
Ageing
The wine rests on its lees in barriques for six months, with bâtonnage every six weeks. After racking from the lees, it spends a further six months in stainless-steel tanks before filtration and bottling.
Label / history
The original labels for Inama wines were created by the English artist and architect Nicholas Wood. Working with drawings by the 16th-century English architect Inigo Jones, Wood used computer software to reinterpret the historical designs. A sketch featuring angels, originally created when Soave was flourishing, became the logo for the Soave Classico wines.
Annual production is approximately 13,000 bottles.
