Winery Louis TêteMemoria Beaujolais
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Memoria Beaujolais from the Winery Louis Tête
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Memoria Beaujolais of Winery Louis Tête in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Memoria Beaujolais
Pairings that work perfectly with Memoria Beaujolais
Original food and wine pairings with Memoria Beaujolais
The Memoria Beaujolais of Winery Louis Tête matches generally quite well with dishes of pasta, veal or pork such as recipes of lasagne bolognaise (mascarpone), oven-baked veal cutlets or stuffed potatoes.
Details and technical informations about Winery Louis Tête's Memoria Beaujolais.
Discover the grape variety: Prieto Picudo Tinto
Intensely coloured, fresh reds with a deep purple robe, firm tannins and a taut palate with marked acidity. Signature aromas of black fruits (blackberry, blackcurrant), spice, violet and floral notes. A distinctive, identity-driven variety. Star of the Tierra de León DO, it excels as a single variety, producing unique reds from Castile-León. A native black grape of Spain's León province in Castile-León.
Last vintages of this wine
The best vintages of Memoria Beaujolais from Winery Louis Tête are 2015
Informations about the Winery Louis Tête
The Winery Louis Tête is one of of the world's greatest estates. It offers 95 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
