This is Inama’s introduction to Carmenere: a typical blend from Colli Berici, the only region capable of producing great wines from this variety, in this case with the addition of Merlot.
Grapes, harvested by hand, are delicately peeled from the stalks, trying not to damage the skin of the berries. Alcoholic fermentation takes place in stainless steel for 20-25 days at a controlled temperature not exceeding 26°C. At the end of malolactic fermentation, the wine matures in barrels that were previously used two or three times (80%) and stainless steel barriques (20%) for 12 months. Camenere Più is then blended and after 4 months of aging in stainless steel, bottled. It continues to mature for at least 6 months before it is released to the market.
Bright ruby core with a narrow purple rim. Elegant aroma of small dark berries, cocoa and black pepper. Harmonious fresh taste: fruity and spicy, with well integrated tannins and excellent length.
“This label was designed by Matteo Morelli, an artist from Milan. The intention is to describe this wine, produced since 2005, at the beginning of the Inama’s Carmenere project, as something young and lively, yet still classic and respectful in the style used for all other labels. The idea was to create a cherub with a cornucopia from which a bunch of red grapes grows – Carmenere.