Azienda Agricola Inama
Soave, Veneto, Italy
Elegant nose of sweet field flowers, including chamomile, elderflower ,and iris. Bone dry and mineral on the palate. Flavors of green apples, limey citrus, and as the wine warm, stone fruit. Fruity, mineral, and taut, with a sweet almond finish - typical of Classic Garganega.
The Inama family has been producing wine for over forty years in the Veneto. Back in the 1950s, Giuseppe Inama began using his saving to buy small plots of land in the center of Soave Classico.
The primary goal of Azienda Agricola Inama is to present the purest form of their wines - a traditional approach to winemaking in letting the land speak for itself.
Inama is always working to refine technique, developing internal research and collaborating with some of the most renowned international experts.
In addition to working with Garganega, Chardonnay and Sauvignon Blanc, Inama also grows traditional Bordeaux varietals in the historic, hidden zone of Colli Berici – Italy’s oldest DOC for Cabernet and Merlot grapes.
Buche de Lucay
In 1947, the Jacquin family established a small dairy in the region focusing on many of these local specialties, with present day production now including both traditional and modern goat cheeses, using both raw and pasteurized milk.
Buche de Lucay, is made in the Loire Valley (France) close to the town of Luçay-le-Mâle. This chevre, the French term for goat's milk cheese, is a specific style - Buche - a semi-aged goat's cheese that has ripened for 5-10 weeks.
It has a dry, crumbly center surrounded by a ring of soft ripened goat’s cheese, all blanketed in a soft velvet-like rind. The flavor is rich and creamy with a traditional goat’s milk tang.
"What's a pirate's favorite wine? Gaaarrrgenaga!"
"Classico" is a reference to a specific region in the Veneto region.
A perfect spring and summer sipping wine for those who enjoy the lightness of Pinot Grigio, but are looking for something slightly softer than Sauvignon Blanc and friends.
The white grapes are picked fully ripe, and after a short maceration and gentle pressing the must is left to settle before a temperature-controlled fermentation and spontaneous malolactic fermentation (gives the wine body). The wines are bottled with minimum fining and filtration to preserve that aromatic intensity and balance.
Perfect for sunshine sipping, but also plays well with shellfish, grilled chicken, veggies - even snap peas and asparagus.