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Cerro Chapeu Reserva Tannat 2018 En oferta

Crafted by the Carrau family in Rivera’s red sands, the 2018 Cerro Chapeu Reserva Tannat balances dark fruit, spice, and polished tannins. An elevated expression of Uruguay’s iconic grape, rooted in ten generations of winemaking heritage.

  • $20.89
  • Precio habitual $21.99

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Description

From the red sands of Rivera, near Uruguay’s northern border with Brazil, the Carrau family crafts one of the country’s most elegant Tannats. With ten generations of winemaking heritage, Cerro Chapeu has become synonymous with refinement and terroir-driven expression.

The 2018 Reserva Tannat shows a deep ruby color with aromas of ripe blackberry, plum, and violets, layered with subtle spice and earthy minerality. On the palate, it balances powerful tannins and vibrant acidity with a polished texture, leading to a long, graceful finish. Aged in French oak for added depth, this is a wine that speaks to both tradition and innovation, making it ideal for grilled meats, roasted lamb, or cellaring for future enjoyment.

Heritage · Refined · Rivera Elegance
750ml · 14% ABV

Producer Profile

Estate owned by:
The Carrau family, now in its 10th generation of winemaking.
Winemaker:
Francisco Carrau
Total acreage under vine:
Approx 74 acres
Estate founded:
Modern iteration launched in 1975, with vineyards historically rooted back to 1752 (Catalonia origins).
Region:
Rivera
Country:
Uruguay

Vineyard & Production Info

Soil composition:
Deep sandy red soils with excellent drainage, contributing to elegance and freshness.
Exposure:
High-altitude slopes in Rivera, influenced by a continental climate framed by red sandy soils (Cuchilla de Santana).
Sustainability Certification:
The estate employs minimal intervention and sustainable practices, including gravity-flow winemaking and work within a pristine region

Winemaking & Aging

Varietal composition:
Made from 100% Tannat, using vines up to 40 years old.
Fermentation container:
Grapes are crushed gently with no pumping, followed by open stainless steel tank fermentation (~20°C) using native yeasts
Length of aging before bottling:
Aged for 12 months in second-use French oak barrels, without racking, preserving lees contact

Analytical Data

Alcohol:
13.0% ABV
pH level:
3.6
Residual sugar:
1.7 g/L
Acidity:
4.00 g/L (Fresh & Structured)

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