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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2021 (based on 59 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by AlphaMikeFoxtrot on 2/28/2024 & rated 91 points: 10 year old Soave that I probably sold as a 3 year old Soave when I worked the floor of a restaurant in 2017. Yeah, it pours somewhat of a deep gold. Thankfully, there's no oxidation on the nose or palate at all. Instead...
Macerated/bruised yellow peach, over ripe melon, lemon zest, bitter honey, salt caramen and cinnamon on the nose. Over ripe yellow peach, over ripe apricot, cinnamon, allspice and bitter honey on the palate. Palate is more spice-driven while the nose is more fruit driven, though the flavors are mostly consistant. Finishes with crisp lemon juice. Intensity of flavors and aromas are both medium. At age 10, this is texturally creamy and structurally elegant. Subtle in a good way. After about an hour in the glass, the intensity of flavors increases to medium +.
Medium + body with surprising medium acid considering the bottle age. If I had another bottle of this, I would decant it for an hour before pouring to let the flavors open up. As it stands, it's delicious, and made a great pairing with sauteed sockeye salmon. Don't age it any longer, though. (69 views) | | | Tasted by The Drunken Cyclist on 1/27/2023 flawed bottle: Retail $25. 100% Garganega. I held onto this one for too long, I fear. Golden color suggests oxidation and the palate confirms it. Drinkable?
www.thedrunkencyclist.com (498 views) | | | Tasted by WilliamMP on 9/25/2021 & rated 93 points: Drank at a party. Loved by all. Exceeded expectations. Could definitely age further, particularly in the magnum format. (443 views) | | | Tasted by whits on 8/18/2018 & rated 91 points: deep yellow color, bright citrus and apricot scents, full bodied, nectar mouthfeel, great supporting acidity, flavors of peach, nectarine, jasmine tea and orange peel carried off with a hint of honey, in an excellent spot to drink now, the elements are in the right proportions (981 views) | | | Tasted by nzinkgraf on 7/5/2018: Really in a great spot for drinking right now. Rather evolved color for a wine that hasn’t even seen its fourth birthday, but I’ve noted that about previous vintages of this wine with a couple years of age. Maturing tree fruit flavors, with a couple more years to go. (987 views) | | | Tasted by pdev on 8/4/2016 & rated 86 points: Fairly ripe, leesy, honeyed quality to the palate. Fleshy, with fairly low acid. Well made, but a bit too fat for me. (1544 views) | | | Tasted by isaacjamesbaker on 5/9/2016 & rated 91 points: Inama Wine Dinner (Fiola Mare - Washington, DC): Such bright aromas of minerals, chalk, sea salt and chamomile tea. Great texture on the palate, the richness is surprising considering the 12.5% alcohol, and the acidity keeps the wine vibrant. Limes and melon rind mix with an intense minerality. This is structured so well - I'd love to retaste it in a few years. A wonderfully pure expression of Soave Classico. From old vines planted on east-facing slopes. The wine is fermented in old oak barrels after the grapes receive overnight skin contact. (1707 views) | | | Tasted by The Drunken Cyclist on 5/4/2016 & rated 90 points: Retail $23. 100% Garganega. One of the newly designated Crus of Soave. From vines of the east facing slopes of Mount Foscarino, an area planted to the vine for 2000 years, on the only volcanic soils in northern Italy. This wine is richer on both the nose and palate with intense flavors including some pineapple and lemon rind. Excellent. 89-91 Points.
*www.thedrunkencyclist.com (259 views) | | | Tasted by nzinkgraf on 2/12/2016: Subtle nose of honey and Pilsner. On the palate, some honeycomb, dry honey with mild-barrel tones. Carries an almond note on the finish. Super silky feel to the palate. Medium acid.
Barrel ferment with second/third pass barrels. (1379 views) |
| Inama Producer websiteGarganega WikipediaItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorVeneto Credit to WineCountry.it for this article
History and Tradition
The first human settlements of the lagoon and the surrounding areas maintained a simple social structure until the arrival of the Romans in the second century B.C. who divided the land into parcels of about 4,800 square meters and distributed those tracts among the locals to be cultivated.
The Romans founded the cities of Verona, Vicenza, and Padova, and named what was then the 10th imperial region, Venetia. Both the Veneto region and the province of Venice (Venezia in Italian) derive their names from the original Latin name of the area. The precursor of the city of Venice that we know today was founded during the Middle Ages when the locals escaped the barbaric invasions that followed the decline of the Roman Empire by taking refuge in coastal areas, islands, and the lagoon’s marshland.
The Venetian trade routes that connected Europe with Asia brought great wealth and general prosperity to the region. In many provinces, especially around Treviso, mulberry cultivation and the breeding of silkworms imported from China brought more affluence and prestige to local residents. With money pouring in from all quarters, Venice began its great building projects, chief among them creating the lagoon and canal infrastructure and systems still enjoyed and used today.
Between the end of the 19th century and the beginning of the 20th centuries following the opening of the Suez Canal, Venice once again became an important port city. Foreign investment financed the creation of the industrial infrastructure of Porto Marghera and freed the port of Venice from the burden of commercial navigation. Improved communications technology has allowed the rest of Italy and the world beyond closer ties to Venice, and has contributed to making Venice into an incomparable tourist destination.
The long period of power and splendor that blessed Venice encouraged the highest quality creations by local artisans. The ongoing request for jewelry, precious fabrics, lace, glass, wood and ceramic products by the noble Venetians shaped the development of typical stores along the narrow calli (streets) of Venice as well as factories both inland and on the lagoon islands. Up to today, popular tourist destinations are the Murano and Burano islands, famed for their glasswork and needlepoint products.
The Wines
Veneto is among the foremost wine-producing regions, both for quality and quantity. The region counts over 20 DOC zones and a variety of sub-categories, many of its wines, both dry and Spumanti, are internationally known and appreciated.
The three most well known DOCs are Bardolino, from the town with the same name and surrounding the shores of Garda Lake, Valpolicella, and Soave. Other noteworthy wines produced here are the white Bianco di Custoza, the excellent sparkling Prosecco, the Breganze, and the Amarone (a rich and powerful red from the Verona province). If you travel to the Treviso area, look for the little-known Clinton, a wine that is banned from distribution because it does not conform to the DOC standards, but is produced in limited quantities for local consumption.
The importance of winemaking in this region is underscored by the creation in 1885 of the very first Italian school for vine growing and oenology. In addition, Veneto was the first region to constitute the first strada del vino or "wine road". This first wine-touring road featured special road signs providing information on vines and the wines they were made into and joined the Valdobbiadene and Conegliano DOC zones crossing a series of hilly vineyards.
The most appreciated wines in the region come from the provinces of Treviso, Verona, Padova, Venice, and Vicenza. The area around Verona, with its temperate climate and hilly surrounding, is believed to have cultivated grapes since the Bronze Age.Soave Classico Geography on weinlagen-info |
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