The "Foscarino" is the interpretation that the winery Inama gives of DOC Soave Classico by looking at history, recalling ancestral traditions to reintroduce forgotten aromas. We start from the vineyards, which are over forty years old; here the garganega grapes are cultivated with great care, to bring to harvest only the best of the annual production. They are then destemmed and crushed, followed by an 8-12 hour pellicular maceration and a 12-24 hour cold settling. Fermentation awaits inside old barriques, with batonnage every 4 weeks for 6 months, while the aging phase-which lasts for 6 months-takes place in steel. A complex label, constantly evolving, capable of delivering ever new emotions with increased bottle aging. A great investment for future years as well.
Tasting Notes.: The view reveals an intense hue, reminiscent of straw yellow. The nose is interesting, orchestrated on variegated floral notes, enriched by mineral nuances. Rich and complex on the palate, mineral and fresh, characterized by an almondy aftertaste.
Pairings: Excellent with a vitello tonnato, or with a scallop risotto. Also try with typical regional dishes, such as Vicenza-style cod with polenta.
Name | Inama Vin Soave Classic Foscarino Vineyards 2021 |
Type | White green still |
Classification | DOC Soave Classico |
Year | 2021 |
Format | 0.75 l Standard |
Grade alcohol | 12.50% by volume |
Grape varieties | 100% Garganega |
Country |
Italy
|
Region | Veneto |
Location | Monteforte d'Alpone and Soave (Monte Foscarino) |
Climate | Altitude: 100-200 m. a.s.l. Exposure: South, southeast, southwest. |
Soil composition. | Basalt lava (volcanic) |
Farming system | Pergola |
No. of plants per hectare | 3000 - 3500 |
Yield per hectare | 50 hl |
Harvest | Manual |
Production technique | Destemming of grapes and crushing. Maceration on the skins for 8 -12 hours. Pressing. Decanting of the must cold for 12 to 24 hours. Fermentation in barrelsnot new, of several passages. Batonnage for 6 months. |
Vinification | Racking, 6 months of aging in steel vessels, light filtration followed by bottling. |
Allergens | Contains sulfites |
Matching | Cod with polenta, baked fish, risotto. Veal tonnato, fish risotto, sushi are recommended. With traditional dishes: Vicenza-style salt cod with polenta, fish soups. With vegetables: pumpkin velouté, pea velouté, risotto with bruscandoli (hop shoots) and Monte Veronese, vegetable couscous. |