Giuseppe Inama started buying plots of land in the Soave Classico region in the 1950s. In the 1990’s they started going back to the “Soave roots” and used more skin contact and less sulphur thus producing long lived wines with incredible mineral complexity with a herbaceous nutty finish.
On the nose there is the nectar of field flowers such as camomile, elderflower, iris.
Mineral on the palate with an almond finish, typical of Classic Garganega developing into yellow stone fruit and honey with time.
It matches, in particular, with risotto, white fish, and sushi, or salads, fresh ricotta, white and green asparagus, or peas.
Serving temperature 8-10 °c