What: Fermented and matured in barriques
Why: For its fatness
Perfect with: Smoked salmon, caviar or botargo. Onion soup or Vicenza-style codfish
What: Fermented and matured in barriques
Why: For its fatness
Perfect with: Smoked salmon, caviar or botargo. Onion soup or Vicenza-style codfish
Italy
Inama Azienda Agricola, Località Biacche, 50, 37047 San Bonifacio (VR)
Vulcaia Fumè is a pure Sauvignon, Veneto IGT, proposed by Inama. Not the usual wine of the territory, but a very special interpretation of the most beloved of aromatic grape varieties. The idea, in fact, was to make the Soave territory known, not only through its classic wine, but with a completely different interpretation. Once in the cellar, the grapes are cooled in a cold room for a few hours and then destemmed. This is followed by cold pellicular maceration and alcoholic fermentation in heavily toasted French oak barriques, partly new and partly (the majority) second and third passage. Maturation then continues for about 6 months, during which periodic batonnage is carried out. The wine is then transferred to stainless steel to be bottled in November, where it is aged for a few months before being presented on the market. This Vulcaia Fumé has attracted considerable interest from the very first harvests because of its plumpness and powerful component of tropical fruit, coffee and citrus fruits and aromatic floral notes. A unique wine, it certainly requires a high level of pairing. Try it, for example, with smoked salmon, caviar or botargo. For lovers of local cuisine, this Vulcaia Fumé also goes well with a tasty onion soup or the classic baccalà alla vicentina.
The history of the Inama winery is deeply linked to that of its founder, Giuseppe Inama, who for over forty years invested his energies in the vineyards on Monte Foscarino. What he considered, probably rightly, to be one of the most important territories in the Soave area. The winery is located in San Bonifacio, in the province of Verona. The first bottles produced by Inama date back only to 1991. The first wine was a Sauvignon, a new variety for the area, which was called 'Vulcaia', to emphasise the uniqueness of a soil of ancient volcanic origin that deserved to be enhanced with shrewd vinification and a focus on quality rather than quantity. Today, the winery is run by Stefano, Giuseppe's son, who is proving to be one of the area's most eclectic winemakers, capable of daring with innovative choices that often break with tradition. With him are Matteo, Alessio and Luca, who represent the third generation of the family. 30 hectares of land, mainly cultivated with white varieties, and conducted with passion and competence. Organic in fact, even before the label.
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