If all PR really is good, then Soave should be in terrific shape. All those with memories of 70s television commercials remember the Soave Bolla ads, and for a time in the 70s Soave was the most sold Italian DOC in the United States. If the commercials persuaded a purchase, however, the wine was often inoffensive at best and turned off many would-be return customers. The low quality was due to the fact that, as was the case with so many Italian DOCs, like Chianti and Valpolicella, the Soave viticultural area was dramatically expanded in the mid–late 20th Century to include vast tracts of land far from the original volcanically derived hills. A 2001 refresh saw the creation of the Soave Classico DOC with boundaries identical to those of the original Soave zone and a Soave Superiore Classico DOCG that largely shares the same boundaries but which requires farming and winemaking techniques that make a heavier wine than many traditional producers, including Inama, consider to be true Soave. Giuseppe Inama was a winemaker before buying his first vineyards in the 1960s and starting the family winery that is now being run by his son Stefano and his children Matteo, Luca and Alessio. Made from 100% organically grown Garganega, this wine is fermented and aged in stainless steel to keep the focus on the grape’s floral and fruity attributes. Soave is one of the most versatile food pairing wines in the world, accompanying a vast swath of Venice’s famously varied cuisine. The classic flavors of white blossoms, hay and fennel, honeyed orchard and stone fruit, with a distinctive bitter almond finish suit everything from pork belly or prosciutto to shellfish or pollo with pesto.