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

Vulcaia Fumè Sauvignon del Veneto I.G.T. 2019 , excellent with roasted liver and Venetian style. Bottle of 0.75 l

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36.90

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Cellar

The history of the Inama winery is closely linked to the story of Giuseppe Inama, a pioneer of winemaking, a man of great intuition, who began as early as the 1950s to invest in vineyards on Monte Foscarino, which he considered the most prestigious hill in the Soave area. At the time, the concept of Classico was not very clear and, after years of hard work, thanks also to Giuseppe's interpretations, the volcanic terrain of Monte Foscarino has today established itself as the cradle of some of Italy's best white wines. Giuseppe Inama only started producing the first bottles in 1991: it was Sauvignon, a new variety for the area. Thus Vulcaia Sauvignon was born, a wine that reflected Giuseppe's desire to make the Soave area known, not through its most typical wine, but through a highly prestigious interpretation of Sauvignon. Giuseppe passed away a few years ago and the Inama wine cellar passed to his son Stefano, who is confirming himself as one of the most valid producers on the Italian wine scene. His choices have very often represented a break with the past, but have contributed greatly to the progress of national oenology. The purchase of new vineyards in the Berici Hills has enabled him to produce great red wines, capable of standing on the same level as the whites. The wines of the Inama cellar perfectly reflect the founder's intentions: to experiment and innovate, creating great wines that enhance the entire Soave territory. Thus are born intense and territorial wines, both whites and reds, the fruit of careful and scrupulous oenological practices and of a rich and expressive volcanic terroir, capable of excitement and all to drink.

Description

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

Organoleptic characteristics: 

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

Gastronomic pairings

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Vinification 

Cold pellicular maceration for 3-6 hours. Static decantation for 24 hours. Alcoholic fermentation in heavily toasted French oak barrels

Acknowledgements 

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

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