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Vulcaia Fumè Sauvignon del Veneto I.G.T. 2019

Vulcaia Fumè Sauvignon del Veneto I.G.T. 2019 , great with roasted liver and Venetian style. Bottle of 0,75 l

36,90

Out of stock

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Winery

The history of Inama winery is strictly connected to the history of Giuseppe Inama, a pioneer of wine making, a man of great intuitions, who started in the fifties to invest in vineyards on Mount Foscarino, which he considered the most prestigious hill of Soave's territory. At that time the concept of Classico was not very clear and, after years of hard work, also thanks to Giuseppe's interpretations, the volcanic territory of Mount Foscarino has now become the cradle of some of the best Italian white wines. Giuseppe Inama started producing the first bottles only in 1991: it was Sauvignon, a new variety for the area. Thus was born Vulcaia Sauvignon, a wine which well reflected Giuseppe's will to make the Soave area known, not through its most typical wine, but thanks to a very prestigious interpretation of Sauvignon. Giuseppe passed away few years ago and Inama winery passed to his son Stefano, who is confirming himself as one of the most valid producers in the Italian wine scene. His choices have very often represented a break of schemes compared to the past, but they have greatly contributed to the progress of national enology. The purchase of new vineyards in Berici Hills allowed him to produce great red wines, capable of being at the same level of white wines. Inama's wines perfectly reflect the founder's intention: to experiment and innovate, giving life to great wines which value the whole Soave territory. The result is intense and territorial wines, both whites and reds, result of careful and scrupulous wine making practices and of a rich and expressive volcanic territory, capable of getting emotions and to be drunk.

Description

With Vulcaia Fumé, the first wine of the winery, the idea was to make the Soave territory known, not yet through its Classico wine, but with an interpretation of Sauvignon. It is a unique wine of its kind, outside of the trendy styles and groups.

Organoleptic characteristics: 

Nose of coffee and spices and flower petals. The palate features tropical fruit, citrus and great aromatic complexity. Long and persistent finish.

Food pairings

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Vinification 

Cold pellicular maceration for 3-6 hours. Static decantation for 24 hours. Alcoholic fermentation in French oak barrels with strong toasting

Acknowledgements 

2018 James Suckling 94/100
2018 Luca Maroni 96/100
2018 Bibenda

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