2009 Inama Soave Classico
Destalking and crushing. Skin contact for 4 - 8 hours followed by pressing. Cold settling for 24 -36 hours at 5°C. Fermentation in stainless steel vats, followed by malolactic fermentation. Racking and maturation in stainless steel for about 8 months.
CellarTracker Community Tasting NotesCommunity Tasting Notes (average 86.7 pts. and median of 87 pts. in 14 notes) - hiding notes with no text