Notes:

Made from 100% Garganega grapes grown in the I Capitelli vineyard. Yields are very low at .5 tons per acre. The grapes go through a rigorous process of selection both during the harvest and again when they arrive at the winery. Noble rot attacks the grapes in December, they are pressed in February and barrel fermented in Allier & Troncais barriques, remaining for 16 months followed by a year in bottle. This opulent, sweet, fresh wine combines a noble bouquet and rich, lingering flavors. Recommended with lobster, foie gras, aged cheeses and dry pastries.

Notes:

"Le Selle" is the name of a single vineyard. Giuseppe Coffele, the owner of the estate, has been the first person who planted, twenty years ago in collaboration with some professors of Conegliano Veneto, this kind of grape, innovative in the area. After the period of drying of the grapes, the bunches have been pressed. The concentration of the sugar of the must has been of the 37% (pretty high one). The fermentation (in new oak barrels) has been very slow, but continuous, till the wine reached 13° grades of alcohol. The ageing in oak barrels has been of 15 months, and it was then put in bottle only. The yield of this wine (from the grape to the wine) is the 19%. It recalls the exotic fruit, and pineapple pretty much. Smell of candied fruit is completed by honey and vanilla perfume. The taste is sweet and warm, but not sickly. It's full and long lingering.

Notes:

It is the late vintage wine obtained from Inama's estate Sauvignon blanc grapes. Desemming and crushing. Skin contact for about 3 hours followed by pressing. Cold settling for 24-36 hours at 5°C. Partial fermentation in new barriques heavy toasted. Racking and filtration. Kept in barrels for 9 months. Filtration prior to bottling. Light golden colour. Intens nose of mediterrenean flowers and citrus. Fresh and persistent on the palate. Long and pleasant finish. Recommended combination: Patisserie, dessert, strong cheeses with honey.

Notes:

It is made from a selection of Vespaiola, Garganega and Tocai grapes made in January, light and brilliant gold in colour with an intense and spicy bouquet reminiscent of acacia honey, and dried fruit with flinty notes. Sweet on the palate but not cloying. Acininobili is elegant with excellent body, sound structure, bold with a persistent finish. A delicious dessert or meditation wine.

Notes:

It is made from a selection of Vespaiola, Garganega and Tocai grapes made in January, light and brilliant gold in colour with an intense and spicy bouquet reminiscent of acacia honey, and dried fruit with flinty notes. Sweet on the palate but not cloying. Acininobili is elegant with excellent body, sound structure, bold with a persistent finish. A delicious dessert or meditation wine.