THE BEST OF
BOTH WORLDS
A wine is born to combine the subtlety and freshness characteristic of Europe with the drinkability and seduction of the new world.
Powered by 7-Wines
Memorato™ is born in an area of a big French influence south of Portalegre- Alentejo- Portugal at a distance of 150 km from the ocean with a Mediterranean climate. Archaeologists claim that the architecture corresponds to structures identical to those found in the south of France. Springs and summers are particularly dry and hot, while winters are really cold, creating an ideal microclimate for growing our queen grape, the raw material of the best Cabernet Sauvignon Brands USA .
The first year of vinification was fantastic. A slightly rainy winter and an extremely dry summer, favoring the quality of the grape,
thus generating a balanced production and a perfect skin-pulp ratio. Its composition and physicochemical parameters were phenomenal.
The harvest, hand picked, was carried out in 2017 before it was expected, due to the high temperatures that occurred in the summer, which accelerated the maturation of the grape to produce Best Cabernet in USA.
The aging process occurred for 14 months in French oak barrels with a touch of American oak and then rested for 6 months in the bottle.
It gives a touch of blackberry and this mature and licorice taste that creates a perfect balance between the earthy and the jammy personality.
Chocolate but at the same time herbal like minty and that makes it very playful.
SOMMELIER CHARALAMPOS PAPADIMITIROU
| MEMORATO™ 2017 Deep Color Red Wine | |
| On the nose gives the characteristics of black pepper, thyme, tobacco, dark chocolate and slight vanilla feeling with the barrel being elegant and not overwhelming so we can feel the earthy vibes of the Best Cabernet in USA. | |
| Round tannins with a supportive acidity. | |
| SERVICE TEMPERATURE 16° – 18° C | |
| TECHNICAL DATA: | |
| TOTAL ALC. GRADUATION (%/VOL.) 15% | PH 3.74 |
| TOTAL ACIDITY (G/I TARTARIC ACID) 5.3 | TOTAL SUGARS (G/DM3) 0.6 |
| VOLATILE ACIDITY (G/I ACETIC ACID) 0.73 | TOTAL SULFUR DIOXIDE (MG/DM3) 122 |
