Inama Soave Classico Vigneti di Foscarino 750 ML

Vinous 92 points - The 2018 Soave Classico Foscarino is honeyed and perfumed, featuring crushed yellow apples, exotic florals, hints of ginger and sweet smoke. The textures are soft with a twang of zesty acids that pinch at the cheeks, even as ripe orchard fruits soothe the palate. There’s a richness here, mixed with savory brown spices that add further contrasts, as this tapers off dry, with hints of hazelnut and an air of inner florals that seem to linger for well over a minute. The Foscarino is Inama’s throwback style of Soave, which macerates up to 12 hours and then spends six months in used barrels on the lees, followed by another six months in stainless steel. It’s quite unique and really keeps you guessing at what awaits each time you come back to the glass. Consider me a fan..February/2021 Whenever I want to show a foreign visitor just how good Soave wines can be, I never hesitate to open any of the estate’s very fine white wines, especially the Soave Classico du Lot (rich, deep, judiciously oak-aged, and of a Burgundian complexity) or the Soave Classico Vigneti di Foscarino (leaner, crisp, lemony, mineral). Now in its third generation, the estate boasts over fifty years of history and is making some of the denomination’s best wines. Founder Giuseppe Inama first began working as a winemaker in 1948 and bought his first vineyard, in Monte Foscarino in 1965. This year’s release of the Vigneti di Carbonare, made from a forty-year-old Garganega vineyard planted at roughly 250 meters above sea level on highly basaltic soil, is one of the two/three best Soave wines I tried all year. - From Soave and the Still White Wines of Veneto (Jul 2019) by Ian D’Agata Founded in 1960 by Giuseppe Inama, this 74 acre estate is located in Monte Foscarino, the heart of the Soave Classico region in Italy. Each vineyard imparts a unique element to the blend; the volcanic soil of Classico lends floral aromas and minerality, and the soils found in Colli Berici contribute depth and structure. The terra rossa soil of this sub-appellation are particularly well suited to growing Bordeaux blends and was the first region in Italy to plant Cabernet Sauvignon, Merlot and Carmenere. In 1992, Giuseppe handed the reins to his son Stefano who carries on his father’s legacy of minimalist intervention in the vineyards and in the cellar. The grapes are hand-picked and briefly macerated on their skins. After a gentle pressing, the musts are naturally cold settled. In order to preserve the aromas and varietal flavors, the wines are bottled with minimal fining or filtration. “We are organic in the way we grow wines, but don’t declare it”, says Stefano. “It is not a marketing tool: the quality of the wine is the marketing tool.”