Active from 1967, Stefano Inama's winery is enjoying great success and is currently among the most popular Soave wineries. It has a beautiful terrace vineyard on Monte Foscarino, one of the denomination's most significant crus. It also works well in the Berici Hills. The Soave vineyard, on basaltic soils of volcanic origin, is obviously dedicated to the Garganega and is grown using the traditional Veronese pergola. While on the Berici Hills, Stefano Inama gives vent to his red-wine creativity, working the Carmenère in symbiosis with those clay soils.
Of all the Soave of Inama, Vigneto du Lot stands out for its richness and character, due both to the origin of a single vineyard and to ageing in wood. The vineyard, in Monte Foscarino, the classic Soave area on which the winery’s investments are based, is exposed to the South-West; the rows for the Vigneto du Lot are populated with vines of Garganega grafted in the old ungrafted "Rupestris Du Lot" vine, which produces more concentrated grapes, naturally oriented to ageing wines.
A touch of new, well-integrated barrique elevates this Soave to a contemporary dimension that enhances its personality. The fermentation takes place in barriques, which are 30% new, and then the ageing continues on the fine lees for 6 months, during which there is frequent batonnage in the cellar. Then, after another six months in steel, Vigneto du Lot is ready for bottling.
Of a splendid golden colour, which reveals its character and potential, and of wonderful consistency, Vigneto du Lot exhibits an intense and rich bouquet, which leans towards sweet wildflowers: chamomile, elderberry, iris. The vanilla hues are well integrated and are not invasive; rather, they evolve, over the years, towards a marked outsourcing of scents. On the palate it is broad, velvety, glycerine, with ripe fruit lingering aromas and with a magnificent aftertaste of almond and vanilla.
It pairs well with numerous dishes with an intense flavour, such as scallops and crustaceans, including Asian recipes and tempura. With traditional dishes, such as linguine with shrimps, spaghetti with bottarga, bigoli with sardines or with duck, its character comes out even more. And then, of course, with vegetables: ratatouille, peperonata or aubergine parmigiana.
