The Carrau family business has a long history, dating back 265 years. Today, Javier Carrau is at the helm, representing the ninth generation. It all began in Spain, where they exported their wines from Barcelona to the Americas. In the 1930s, following an economic depression, they decided to settle in Montevideo, Uruguay. Juan Carrau, an oenologist by profession, began planting vineyards immediately upon arrival. He was the first to plant the Nebbiolo and Tannat grape varieties in the Las Violetas region, north of Montevideo.
Ocean breezes temper the heat during the summer months, and the region is frost-free in winter. The grapes ripen slowly due to the temperature differences between day and night, allowing them to develop wonderful aromas. The unique terroir, red sandy soil with fine limestone, results in low yields and grapes with an intense character.
The 100% Cabernet Sauvignon grapes are harvested entirely by hand at peak ripeness and transported in 16-kilogram crates. The crates are carefully transported to the winery where they undergo a rigorous selection process. This is followed by a short, two-day low-temperature maceration. Fermentation then takes place in stainless steel tanks at a controlled temperature of 22 degrees Celsius. Finally, the wine is aged in oak barrels for 10 months.
And after 10 months of waiting, it's time to enjoy this ruby-red wine. The aroma reveals aromas of red fruit. Thanks to the oak aging, it also reveals aromas of soft toast and tobacco. The wine is dry and velvety smooth on the palate. It's a fleshy wine that pairs well with a variety of dishes.
