Inama’s old Carbonare vineyard boasts the traditional pergola Veronese. It was purchased off the back of a tasting of Recioto with the previous owner and based on the purity of fruit the Inama family decided to acquire it. The parcel is located halfway up the hillside and its East facing exposure provides a noticeably different microclimate to the Foscarino site. The fresh air comes down from the Val d’Alpone and its Piccole Dolomiti. Soils here are mainly basalt, as is most of the Soave Classico zone. Generally, de-stalking and crushing take place with skin contact for four hours followed by pressing. Racking, fermentation and maturation in stainless steel vats for twelve months. Filtration occurs prior to bottling. Further six months in the bottle before release.
