Inama
Sauvignon Vulcaia Fumé 2023
| Denomination | IGT Veneto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | Aged in stainless steel tanks for about six months after fermentation in heavily toasted barriques; then bottled. |
- Grape variety and style: Still dry white wine made exclusively from Sauvignon Blanc, classified as Veneto IGT
- Volcanic terroir: Basaltic lava soil between Soave and Monteforte d’Alpone, altitude 150 metres
- Vinification: Brief maceration, cold settling for 12 hours, hand harvesting of the grapes
- Ageing: Fermentation in intensely toasted barriques, followed by 6 months in stainless steel
- Taste and aroma profile: Notes of coffee and spices, creamy palate with hints of citrus and dried fruit
Description
What kind of wine it is
Sauvignon Vulcaia Fumé by Inama is a still white wine with an intense character, an authentic expression of Sauvignon Blanc grown in Veneto. In the glass, it reveals a deep aromatic profile, characterised by notes of coffee and spices. On the palate, it offers a soft and creamy texture, supported by a pronounced volcanic minerality that perfectly balances hints of citrus and dried fruit. The finish is long and persistent. Its structure makes it ideal for accompanying complex flavours, enhancing dishes based on smoked fish, oysters and mature cheeses.
Where it comes from
This wine originates from the hilly area between Monteforte d’Alpone and Soave, on the southern slopes of Monte Foscarino. The vineyards, situated at around 150 metres above sea level, are rooted in volcanic soil of basaltic lava, a fundamental element that gives the wine its typical savouriness and compactness. The vines, trained in the Veronese pergola system and over twenty years old, ensure a controlled yield for optimal aromatic concentration. The Inama estate enhances this prestigious terroir to offer a faithful interpretation of its area of origin.
How it is produced
Production begins with manual harvesting and careful selection of the bunches. After destemming, a brief skin maceration is carried out, followed by pressing and cold settling of the must. Fermentation takes place in heavily toasted barrels, where the wine rests with regular bâtonnage cycles for seven months, gaining depth and structural complexity. Ageing is completed with a further six months in stainless steel tanks, a stage aimed at harmonising the wood’s influence with the identity of the Sauvignon Blanc before the final rest.
History and Curiosities
Founded by Giuseppe Inama in the 1950s on Monte Foscarino, the company is distinguished by a marked innovative spirit. This vocation led, in 1991, to the creation of the first bottles of Vulcaia Fumé, a sublime expression of Sauvignon on volcanic soil. The brand's identity is also reflected in its aesthetics: the label meticulously depicts the ancient plan of the Teatro Berga in Vicenza, built between the 1st and 2nd centuries AD, taken from Daniele Barbaro's “Vitruvius” and reinterpreted by the architect Nicholas Wood.
Awards
-
2023
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1965
- Oenologist: Alessandro Sterchele
- Bottles produced: 700.000
- Hectares: 70
| Name | Inama Sauvignon Vulcaia Fume 2023 |
|---|---|
| Type | White still |
| Denomination | Veneto IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Veneto |
| Vendor | Inama |
| Story | History and Curiosities Founded by Giuseppe Inama in the 1950s on Monte Foscarino, the company is distinguished by a marked innovative spirit. This vocation led, in 1991, to the creation of the first bottles of Vulcaia Fumé, a sublime expression of Sauvignon on volcanic soil. The brand's identity is also reflected in its aesthetics: the label meticulously depicts the ancient plan of the Teatro Berga in Vicenza, built between the 1st and 2nd centuries AD, taken from Daniele Barbaro's "Vitruvius" and reinterpreted by the architect Nicholas Wood. |
| Origin | Between Monteforte d'Alpone and Soave, in the province of Verona (Veneto, Italy) |
| Soil composition | Lava basalt (volcanic) |
| Cultivation system | Veronese pergola (espalier pergola) |
| Plants per hectare | 4,500 plants per hectare |
| Yield per hectare | 7.000 kg per ettaro |
| Production technique | Fermentation in barriques with heavy toasting and batonnage; brief skin maceration and cold settling of the must; ageing in stainless steel tanks |
| Wine making | Destemming and crushing of the grapes; brief skin maceration (about 3 hours); pressing; cold settling of the must for 12 hours; fermentation in heavily toasted barriques (30% new); batonnage every 6 weeks for 7 months; racking; light filtration; maturation in stainless steel tanks for about 6 months; bottling. |
| Aging | Aged in stainless steel tanks for about six months after fermentation in heavily toasted barriques; then bottled. |
| Year production | 700000 bottles |
| Allergens | Contains sulphites |