Castel Pujol Folklore Tinto

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.

Handpicked into 15kg boxes. Made with 80% Tannat co-pigmentation with 20% of Petit Manseng’s first press skins. Tannat bunches are destemmed over the tanks and combined with 20% skins from 1st. Press of Petit Manseng grapes. Fermented with selected native yeast in stainless steel tanks with pumping over twice a day for 6 days. It finished the 2nd fermentation in 2nd wine barrels where it completed malolactic fermentation.

“Bright nose with black sour cherries, herbs and stones, as well as some grapes and a hint of lemon zest. Perfumed and racy with a very supple, round palate. Really silky, smooth and characterful with generous, juicy fruit. Vegan. Sustainable. 80% tannat and 20% petit manseng. Vegan. Unfiltered. Fun. Drink now.” – James Suckling