Inmemorial
Inmemorial is the newest project from Sebastien Bisole and Norberto Paez, 2 childhood friends born and raised amongst the vines in Mendoza, Argentina. Since leaving their respective jobs as growers and winemakers in the Mendoza, they moved to the small village of Tupungato in the Uco Valley to pursue a project centered on organic farming and minimal intervention winemaking. The focus is on Criollas, grapes brought by the Spanish in the 16th century that have since adapted to these vineyards in the foothills of the Andes mountains. Fermentation is with native yeast in stainless steel and concrete tanks. The wines age in those same tanks and are bottled with no filtration and minimal sulfur.
Inmemorial Rose
50% Criolla Chica, 27% Moscatel Rosado, 15% Pedro Ximenez, 8% Torrontes. Direct press for Criolla chica with remainder on skins briefly. All tank.
50% Criolla Chica, 27% Moscatel Rosado, 15% Pedro Ximenez, 8% Torrontes. Direct press for Criolla chica with remainder on skins briefly. All tank.
Inmemorial Amber
Torrontes Riojano 30%, Pedro Ximenez 30%, Moscatel Rosado 40% with 180 days on skins. Aging in tank with lees stirring every 15 days.
Torrontes Riojano 30%, Pedro Ximenez 30%, Moscatel Rosado 40% with 180 days on skins. Aging in tank with lees stirring every 15 days.
Inmemorial Claret
Criolla Chica 50%, Moscatel Rosado 25%, Cereza 25% fermented on skins without stems for a light and gentle extraction. All tank.
Criolla Chica 50%, Moscatel Rosado 25%, Cereza 25% fermented on skins without stems for a light and gentle extraction. All tank.
Inmemorial Malbec
Malbec 100% with 30% whole bunch. Entirely in concrete, no oak.
Malbec 100% with 30% whole bunch. Entirely in concrete, no oak.