1 December 2017

The Improvement

Just as a poem goes far beyond the elements of syntax and grammar, the sensations that a wine can arouse cannot simply be transmitted through the use of notions and data. In fact, it is highly reductive to describe a wine through its chemical composition, or the oenological practices from which it derives, nor for that matter, standardized tasting schemes.
Wine is certainly one of the most complex products that exist, and in the glass is finalized a very long process characterized by an exceptional complexity of components. In the countryside first and then in the cellar, an infinite number of transformations and reactions lead to what is not the final result, but something that will continue to develop in the years to come.
But, beyond personal tastes, where does the difference between a good and a bad wine arise, or even better, between a good and an excellent wine? What are the differences in the production process that can lead to a superior final product?
Let us suppose that the wine producer, aware of the best oenological and agronomic
practices, wants to make a change in the production process of grapes or the wine, hoping to improve the final product. How can he distinguish that change in the glass, in terms of taste or smell?
Finding out how a certain alteration has modified the wine, compared to the previous vintages, and considering the different climatic conditions of each year, can be a challenge.
Redefining the production process aimed at such improvement can be a tortuous and
tiring journey, full of experimentations and failures. Normally it takes whole generations to reach the highest levels of competence that allow to interpret the vineyard and the vintage, creating sensational wines.
Since the birth of Inama in 1991, it has been our choice, and a source of pride, to rely solely on our knowledge and insights. This approach has allowed us to develop our own unique style, to characterize our wines following our vision of the territory, and to create something new.
However, we have gradually come to the conclusion that in order to continue developing our wine, the need for additional skills and experience from outside is also necessary.
In 2015, Lorenzo Manfreda​, one of the leading experts in pruning and vineyard
management, joined our team. Thanks to his agronomic knowledge and practices he
undertook, we have made significant progress in the management of soils and vineyards, resulting in more expressive and tastier grape.
In the same year, the cellar guide was entrusted to Alessandro Sterchele​, an oenologist with great experience in the vinification of Soave Classico.
In 2017, aware of the great potential of the Colli Berici area, we decided to turn to the
renowned Derenoncourt Consultants​. By combining our knowledge of the territory with their enormous experience in the cultivation of Bordeaux varieties, we have started a process of plot management optimization. An accurate study of the different qualities of clays present in the vineyards, a better selection of the most valuable grape batches and the refinement of some extraction processes drive this new collaboration.