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

Vineyards planted at 250 meters above sea level in soils of aeolian origin, red sand, with great depth and water retention capacity.

Vinification

Handpicked into 15kg boxes. The Malvasia and Trebbiano bunches are destemmed and pressed separately. Fermentation begins with native yeast in stainless steel tanks. Before each tank finishes the alcoholic fermentation, the blend is made for bottling. Ancestral method without disgorgement. It presents cloudiness from the yeasts.

Tasting Notes

Hints of brioche and honey on the nose with background aromas of almonds. Lovely vibrant structure, refreshing and clean. Avoids the cidery element that some Pet Nats do not. A very good style.

Garden salad with heritage tomatoes, pea shoots, dressed with rapeseed oil.