Bodegas Carrau Arinarnoa

The grapes for this Arinarnoa come from a single plot in the Las Violetas region. Here, the winery possesses the very best plots. The ocean and the Rio Plata River provide the necessary cooling. The calcareous clay soil gives it unique characteristics. The result is a softly structured wine with a sultry undertone.

A wild cross of Tannas and Cabernet Sauvignon

The true family business Carrau has a long history, having begun producing wine in Spain over 265 years ago. Today, Javier Carrau is at the helm, but the 10th generation has also been working in the company for a long time. In the 18th century, the winery exported its wines from Barcelona to the Americas. However, due to the economic crisis of the 1930s, Juan decided to settle in Uruguay. He immediately began planting vineyards in Montevideo, to be precise. He was the first to plant the Nebbiolo and Tannat grape varieties in the Las Violetas region, north of Montevideo. Thanks in part to the ocean breeze, the heat is tempered during the summer months and the area is frost-free in the winter. The grapes ripen slowly due to the temperature differences between day and night, allowing them to develop their delicious aromas. The Arinarnoa grape is a unique grape variety. Its origins lie in France, where it originated as a wild cross between Tannat and Cabernet Sauvignon. It is rarely found in France, however, while this exceptional grape feels more than at home in Uruguay. It ripens relatively late and only under cool conditions, developing delicate aromas. The grapes are harvested by hand and transported to the winery in small containers. After a two-day cold soak on the skins, fermentation takes place in stainless steel tanks. Finally, the wine is aged for 12 months in French oak barrels.

What do we eat at Bodegas Carrau Arinarnoa?

This intense purple-red Arinarnoa has aromas of raisins, plums, forest woods, spices, and vanilla. Ripe tannins combined with oak aging create a structured and rounded wine. Ideal with lamb, red meat, or pasta.