1 dozen bottles per lot
Details
GIUSEPPE INAMA
Giuseppe Inama, founded this wine estate in the 1960's and gradually acquired thirty acres of vineyards which are almost exclusively on the "Monte Foscarino" in the heart of the Soave Classico district. Stefano Inama assumed control of winemaking in 1992. The vineyards are situated at relatively high elevations, with large amounts of concentrated minerals close to the surface and the sites generally have southern exposures, on which temperatures fluctuate dramatically between day and night. In the last decade, much research has been conducted into clonal selection and canopy management in order to maximise concentration whilst retaining both varietal typicity and a reflection of the unique terroir. The volcanic soil found in the Classico area imparts a floral aroma with a firm mineral character on the palate. Although the winery is modern, intervention during winemaking is kept to a minimum; after a short maceration and gentle pressing the must is left to settle before a temperature-controlled fermentation and a spontaneous malolactic fermentation.
The Soave Classico Vigneto du Lot comes from a single vineyard in Soave (Monte Foscarino), whose name is taken from the rootstock on which the vines have been grafted : Rupertris du Lot. The grapes are hand-picked and after de-stalking and crushing, skin contact continues for 4 - 8 hours. Although the winery is modern, intervention is kept to a minimum; alcoholic and malolactic fermentation takes place in new barriques. Prior to racking, batonnage is carried out every six weeks for about eight months. Filtration, without fining, occurs prior to bottling - preserving both the aromatic intensity and natural balance of the grapes.
The Cabernet Sauvignon Bradisismo comes from the hills of the Colli Berici (Vicenza) - the oldest area where Cabernet has been grown in Italy. After hand-picking, the grapes (65 Cabernet Sauvignon, 30 Cabernet Franc) are de-stalked, crushed , and macerated in vertical steel vats for twelve days. The wine is then transferred to new French oak barriques for malolactic fermentation, followed by fifteen months of aging. The wine is finally racked, fined and bottled without filtering.
Cabernet Sauvignon "Bradisismo"--Vintage 1997
Veneto (San Bonifacio), Giuseppe Inama
In six-bottle original cartons
Parcel: lots 616-618
"If you like a big, rustic, late-harvest sort of Cab, this one's outstanding dark ruby, with hints of garnet. Intense aromas of tar, raisin and grilled meat. Full-bodied, thick and chewy. Earthy aftertaste." Wine Spectator 11/15/00
1 dozen bottles per lot
Giuseppe Inama, founded this wine estate in the 1960's and gradually acquired thirty acres of vineyards which are almost exclusively on the "Monte Foscarino" in the heart of the Soave Classico district. Stefano Inama assumed control of winemaking in 1992. The vineyards are situated at relatively high elevations, with large amounts of concentrated minerals close to the surface and the sites generally have southern exposures, on which temperatures fluctuate dramatically between day and night. In the last decade, much research has been conducted into clonal selection and canopy management in order to maximise concentration whilst retaining both varietal typicity and a reflection of the unique terroir. The volcanic soil found in the Classico area imparts a floral aroma with a firm mineral character on the palate. Although the winery is modern, intervention during winemaking is kept to a minimum; after a short maceration and gentle pressing the must is left to settle before a temperature-controlled fermentation and a spontaneous malolactic fermentation.
The Soave Classico Vigneto du Lot comes from a single vineyard in Soave (Monte Foscarino), whose name is taken from the rootstock on which the vines have been grafted : Rupertris du Lot. The grapes are hand-picked and after de-stalking and crushing, skin contact continues for 4 - 8 hours. Although the winery is modern, intervention is kept to a minimum; alcoholic and malolactic fermentation takes place in new barriques. Prior to racking, batonnage is carried out every six weeks for about eight months. Filtration, without fining, occurs prior to bottling - preserving both the aromatic intensity and natural balance of the grapes.
The Cabernet Sauvignon Bradisismo comes from the hills of the Colli Berici (Vicenza) - the oldest area where Cabernet has been grown in Italy. After hand-picking, the grapes (65 Cabernet Sauvignon, 30 Cabernet Franc) are de-stalked, crushed , and macerated in vertical steel vats for twelve days. The wine is then transferred to new French oak barriques for malolactic fermentation, followed by fifteen months of aging. The wine is finally racked, fined and bottled without filtering.
Cabernet Sauvignon "Bradisismo"--Vintage 1997
Veneto (San Bonifacio), Giuseppe Inama
In six-bottle original cartons
Parcel: lots 616-618
"If you like a big, rustic, late-harvest sort of Cab, this one's outstanding dark ruby, with hints of garnet. Intense aromas of tar, raisin and grilled meat. Full-bodied, thick and chewy. Earthy aftertaste." Wine Spectator 11/15/00
1 dozen bottles per lot
Special notice
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