Winery Familia Traversa - Traversa Tannat

Winery Familia TraversaTraversa Tannat

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Traversa Tannat of Winery Familia Traversa is a red wine from the region of Montevideo.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Traversa Tannat of the Winery Familia Traversa is in the top 50 of wines of Montevideo.

Taste structure of the Traversa Tannat from the Winery Familia Traversa

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Traversa Tannat of Winery Familia Traversa in the region of Montevideo is a powerful with a nice balance between acidity and tannins.

Wine flavors and olphactive analysis

On the nose the Traversa Tannat of Winery Familia Traversa in the region of Montevideo often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.

Details and technical informations about Winery Familia Traversa's Traversa Tannat.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Tannat

Tannat is a red grape variety from Béarn which belongs to the cotoïdes family. Present in several vineyards of France, it occupies nearly 3,000 ha. Its leaves are reddish with tan patches. Its bunches are either of normal size or larger. Its berries have a thin skin and are rounded. Its foliage has a swarthy appearance. This variety must be pruned long because it is vigorous. It likes sandy and gravelly soils. Tannat is often exposed to leafhoppers and mites. It is also somewhat susceptible to grey rot. It has 11 approved clones, including 474, 717 and 794. Once mature, this variety produces acidic, fruity, tannic, acidic and full-bodied wines. Various aromas emerge, notably tobacco, cinnamon and exotic wood. Tannat is rarely used alone. It is combined with iron-servadou to obtain a fruitier taste or with cabernet sauvignon to be more rounded.

Last vintages of this wine

Traversa Tannat - 2020
In the top 50 of of Montevideo wines
Average rating: 3.61110.50
Traversa Tannat - 2019
In the top 50 of of Montevideo wines
Average rating: 3.51110.50
Traversa Tannat - 2018
In the top 50 of of Montevideo wines
Average rating: 3.51110.50
Traversa Tannat - 2017
In the top 50 of of Montevideo wines
Average rating: 3.411100
Traversa Tannat - 2016
In the top 50 of of Montevideo wines
Average rating: 3.51110.50
Traversa Tannat - 2015
In the top 50 of of Montevideo wines
Average rating: 3.51110.50
Traversa Tannat - 2014
In the top 50 of of Montevideo wines
Average rating: 3.411100

The best vintages of Traversa Tannat from Winery Familia Traversa are 2020, 2019, 2018, 2016 and 2015.

Informations about the Winery Familia Traversa

The winery offers 75 different wines.
Its wines get an average rating of 3.4.
It is in the top 15 of the best estates in the region
It is located in Montevideo

The Winery Familia Traversa is one of of the world's great estates. It offers 70 wines for sale in the of Montevideo to come and discover on site or to buy online.

Top wine Montevideo
In the top 450 of of Uruguay wines
In the top 55 of of Montevideo wines
In the top 150000 of red wines
In the top 200000 wines of the world

The wine region of Montevideo

The wine region of Montevideo of Uruguay. Wineries and vineyards like the Domaine Bouza or the Domaine Bouza produce mainly wines red, white and pink. The most planted grape varieties in the region of Montevideo are Tannat, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Montevideo often reveals types of flavors of cherry, lime or black fruit and sometimes also flavors of floral, dried fruit or pineapple.

News related to this wine

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The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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