This is Inama entry-level wine, the one is called “a little everyday luxury”. A classic, harmonious, intensely flavored wine: its minerality and hints of wildflowers make it attractive and intriguing, and easy to pair with food.
Once arrived at the winery, the bunches are de-stemmed and processed using a “non-reductive” technique, i.e., without any addition of SO2: the indigenous microflora is therefore able to develop and give character to the must. Between 1 and 8 hours of maceration on the skins enhance this process. After 24 hours’ static sedimentation, the must undergoes its alcoholic fermentation in stainless steel at a controlled temperature of 16- 18°C. The wine then ages, prior to being bottled.
Pale yellow in color. A fine, delicate, sweet nose of wildflowers: chamomile, elderflower, and iris. Mineral on the palate, with an aftertaste of sweet almonds.
“The label is simple, adorned with a frieze taken from a book of neoclassical designs. The lettering is in a 17th century style.”