" We don't sell the wine without touching the vine "
Wine from Inama
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We are a family who has been producing wine for over fifty years.
Now, in our third generation, we set a well-defined goal: producing unique wines in order to represent our vision of this land, without getting caught up in the styles and trends of the moment.
OUR HISTORY
- 1948
Giuseppe Inama starts to work as enologist. - 1965
Purchase of the first plot of land on Monte Foscarino. - 1991
Stefano Inama, Giuseppe’s son, enters the company. The first bottles are produced under the initial Vulcaia Fumè label. The Soave is introduced next. - 1992
The new label Vigneti di Foscarino Soave Classico Superiore is produced. - 1996
Production of red wines on the Berici Hills begins with a focus on the Carmenere variety. - 1997
The red label Bradisismo is produced, our first wine from Colli Berici. - 2009
Inama produced the first DOC label “Colli Berici Carmenere riserva” in history, with the wine Oratorio di San Lorenzo. - 2010
Matteo Inama, Stefano’s son enters the company. - 2012
Inama purchases the vineyards of Villa del Ferro Lazzarini. The merlot Campo del Lago is reborn. - 2016
“Casa della Vigna” Grand Opening, Lonigo, Colli Berici. - 2017
Alessio and Luca Inama enter the company.
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Organic/Free Shipping
Dark fruit with hints of blackberry cobbler, graphite, and sandalwood. Mostly grown on warmer sites of the Walla Walla Valley including our estate, Bob Healy Vineyard. Beautiful tannins that are lush and have a strong core that broadens out last minute to an ultra-long finish. A really pleasing and luxurious wine.
Review:
Ripe blue and blackberry notes with floral quality, minty cherries and elegant oak spices undertones. Chocolatey texture on the palate, dense and concentrated, rounded. Dense core of dark plummy fruit supported by a refreshing acidity.
-Decanter 97 Points
Mt Monster Shiraz is 100 percent Shiraz
Deep purple in color. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark berryfruit and spice flavors. Soft tannins compliment the fruit with mouth-filling generous finish.
French & American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.
Our Shiraz is fermented in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7–10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.
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