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In 1975, Quico Carrau Pujol, in collaboration with the University of California Davis, began the search for a terroir to plant the first virus-free vines. This place had to have qualities that would adapt to the climate of Uruguay, sandy soils and slopes that would allow good drainage to avoid excess water in the vine. After going through and analysing different soils in the South of Brazil and North of Uruguay, they found this property in Rivera, Cerro Chapeu, in Cuchilla de Santana, with sandy, reddish and deep soils, with low fertility and very good drainage. It is here where the project of selecting vineyards that would adapt to this place began.
In 1997 Francisco Carrau, ninth generation and youngest son of Quico, after touring wineries in different parts of the world, designed the winery, deciding to build it inside a hill to take advantage of gravity and thus achieve vinification with minimal manipulation of the musts.
Currently, Bodegas Carrau is a family business, where five brothers pay tribute to over 260 years of wisdom generated by their ancestors.
Francisco Carrau – Winemaking Legend, Tim Atkin MW Uruguay Report 2021
Vineyards planted at 250 meters above sea level in soils of aeolian origin, red sand, with great depth and water retention capacity
During pressing great care is taken to avoid oxidation. Fermented at 13º C with a selected native yeast strain and kept under anaerobic conditions for 6 months on the lees in a stainless steel tank (“sur lie”) with a weekly mixing process. Bottled with minimal handling to preserve all its freshness in June 2021.
On the nose there is an aromatic complexity with notes of grapefruit, green apple and white peach. Dry and alive in the mouth.
Serve with spicy seafood or salads, as well as with white meats with sweet and sour sauces.
Will cellar for up to 2-3 years.