CARMENERE PIÙ

Carmenere 85%, Merlot 15%

Vivid ruby core with a narrow purple rim. Elegant nose of small dark berries, cocoa and black pepper. A harmonious fresh palate: fruity and spicy, with well-integrated tannins and excellent length.

Pancetta and salami with garlic, grilled pork. Polenta, mushrooms and cheese.

Colli Berici is located a few kilometers South-East of Soave hills, in the Southern part of Vicenza province, Veneto. Despite its proximity, this area couldn’t be more different than Soave Classico: in fact, Colli Berici has half its annual rainfall and higher average temperatures. Altitude between 50 and 150 mt above sea level and south exposure.
The Colli Berici area has been generated by an ancient bradyseism: a geological phenomenon where the Earth’s surface has gently lifted due to the magmatic pressure underneath. Even though the ancient lava flow was the same that generated the Soave Classico area, in the Colli Berici there were only a few small marginal eruptions on the border of the area. As a result, a long regular ridge of sedimentary origin (limestone / marl) covered with red clay (clayey silt and rich in iron oxide) was created.
Since their first trials, the Inama family understood the unexploited potential that this area had for red wines. In particular, the Carmenere variety, that has been present here for more than a century and produces definitive examples of this type. During the last 20 years, they have managed to create an estate of about 30 hectares of Carmenere, Merlot and Cabernet Sauvignon vines, all trained using the Guyot system.

The grapes, harvested by hand, are delicately destalked, taking care not to break the skins of the berries. The alcoholic fermentation takes place in stainless steel for around 20-25 days, at a controlled temperature of no more than 26°C. At the end of the malolactic fermentation, the wine matures in barriques that have been previously used two or three times (80%) and stainless steel (20%) for 12 months. “Carmenere Più” is then blended and, after a period of 4 months in stainless steel, it is bottled. It continues to mature for at least 6 months before being released onto the market.

The label was designed by Michela Coltro, an artist from San Bonifacio. The intention is to describe this wine, produced since 2005, at the beginning of Inama’s Carmenere project, as something young and lively, yet still classic and respectful of the style used for all the other labels. The idea was to design a cherub holding a cornucopia of fruit (classic figure) from which a bunch of red grapes comes out: our Carmenere.

Carmenere Più 2019
91 PT. FALSTAFF
93 PT. JAMES SUCKLING
90 PT. ANTONIO GALLONI’S VINOUS

Carmenere Più 2018
92 PT. EROS TEBONI – THE WINE JOURNAL

Carmenere Più 2017
“TOP WINE” SLOWINE 2021