Bodegas CarrauJuan Carrau Gran Reserva Petit Manseng
White wine
This wine generally goes well with
The Juan Carrau Gran Reserva Petit Manseng of the Bodegas Carrau is in the top 5 of wines of Montevideo.
Wine flavors and olphactive analysis
On the nose the Juan Carrau Gran Reserva Petit Manseng of Bodegas Carrau in the region of Montevideo often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Details and technical informations about Bodegas Carrau's Juan Carrau Gran Reserva Petit Manseng.
Discover the grape variety: Petit Manseng
Petit Manseng is a white grape variety of Pyrenean origin. Its small berries have a hard, well-ventilated skin, which allows Petit Manseng to resist grey rot. On the other hand, this variety is very sensitive to noble rot, which concentrates the aromas and makes it possible to produce remarkable sweet wines with flavours of exotic fruits, grapefruit, honey, gingerbread, etc. Rich in alcohol and acidity, these wines are very well balanced and very fine. petit manseng also produces fruity dry white wines. It is also used in the AOC Béarn, Jurançon, Pacherenc-du-Vic-Bilh, Tursan...
Last vintages of this wine
The best vintages of Juan Carrau Gran Reserva Petit Manseng from Bodegas Carrau are 2016, 0
Informations about the Bodegas Carrau
The Bodegas Carrau is one of of the world's greatest estates. It offers 91 wines for sale in the of Montevideo to come and discover on site or to buy online.
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.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
