What can the Veneto region offer in the way of reds, besides the more classic - and now overused - wines of Valpolicella? This is what Inama thought when it decided to devote itself to the Carmenere, a grape that represents more than a pleasant alternative, on which the winery has invested with a real project, which includes its declination on several levels. The gentler aspects of the varietal predominate in this Veneto Rosso IGT, although the tannins are bold and exuberant. The grapes, brought to harvest following organic criteria, are carefully processed, and the wine matures, before being bottled and placed on the market, for 12 months in barriques. The perfect label for those who, for the first time, decide to approach the carmenere grape variety.
Tasting Notes.: Appears to the eye with a typically purplish color. The bouquet expressed on the nose is interesting, subtle and refined, dominated by fruity touches and more spicy hints, in which a peppery streak is found. On the palate, the sip is refreshing and fruity, pleasant thanks to lively tannins well blended in the drink.
Pairings: Absolutely must try with a very traditional pasta e fagioli!
Name | Inama Carmenere 2021 |
Type | Still red |
Classification | IGT Veneto Red |
Year | 2021 |
Format | 0.75 l Standard |
Grade alcohol | 14.00% by volume |
Grape varieties | 100% Carmènere |
Country |
Italy
|
Region | Veneto |
Location | San Bonifacio (VR) |
Climate | Altitude: 50-250 m. a.s.l. Exposure: South. |
Soil composition. | Red clay and marine limestone. |
Farming system | Guyot and pergola. |
No. of plants per hectare | 5000 |
Yield per hectare | 50 hl |
Harvest | Manual |
Vinification | Destemming of grapes. Maceration and fermentation for about 12 days in vertical vats. Devatting, pressing and racking into steel vats where it carried out the malolactic fermentation. |
Aging | In barriques 20% new and 80% not new for a period of 12 months. Racking, no collage and bottling after light filtration. |
Allergens | Contains sulfites |
Matching | Mixed grill, roast pork, charcuterie and cheese board. Velvety tannins. |