This is Inama's entry-level wine, described as "a little everyday luxury". A classic, harmonious wine with intense flavours: minerality and hints of wildflowers make it attractive and intriguing, easy to pair with food.
On arrival at the winery, the bunches are separated from the stems and treated in a "non-reductive" way, i.e. without the addition of SO2: the local microflora is therefore able to develop and give character to the must. Between 1 and 8 hours of maceration of the skins enhance this process. After static lees for 24 hours, the must undergoes alcoholic fermentation in stainless steel at a controlled temperature of 16 to 18°C. The wine is then aged before bottling.
Pale yellow colour. Fine, delicate, sweet aroma of wild flowers: chamomile, elderflower and iris. The flavour is mineral, with a sweet almond aftertaste.
"The label is plain, decorated with a frieze from a book of neoclassical drawings. The inscription is in the style of the 17th century."