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.
These Sauvignon Blanc grapes are crushed and pressed after harvest, after which they are cold-clarified in stainless steel. Fermented at 15 degrees Celsius in stainless steel tanks. To preserve the rich and intense varietal aromas, it is bottled quickly, as it is one of the first wines of the year to be released for sale.
Juan Carrau's Sauvignon Blanc is a very pale yellow with greenish hues. As soon as you pour this dry white wine, you can immediately savor its intense aroma. A fruity and softly spicy bouquet with notes of tropical fruits like passion fruit and citrus. The palate is light and sparkling.
