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.
Production
Trebbiano grapes are destemmed in tanks and macerated with their skins and Petit Manseng skins for three months. Fermented with selected native yeasts, the grapes are then bottled with minimal manipulation to preserve their freshness and a nominal SO2 concentration.
Tasting Notes
Soft aromas of fruit salad and watermelon and toasty notes of brioche. Noticeable, yet well handled, tannins from the skin contact. A gastronomic orange wine.
Suprisingly good with chacuterie but also lends itself to salmon or freshwater fish dishes.
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