Bodegas CarrauTradicao Carrau Museu Cabernet - Merlot

Red wine of Unknow region

3.8

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Tradicao Carrau Museu Cabernet - Merlot of Bodegas Carrau is a red wine from the region of Unknow region.
This wine generally goes well with
The Tradicao Carrau Museu Cabernet - Merlot of the Bodegas Carrau is in the top 20 of wines of Unknow region.

Wine flavors and olphactive analysis

Earth

Oak

On the nose the Tradicao Carrau Museu Cabernet - Merlot of Bodegas Carrau in the region of Unknow region often reveals types of flavors of earth, oak.

Details and technical informations about Bodegas Carrau's Tradicao Carrau Museu Cabernet - Merlot.

Winery

Bodegas Carrau

Grape varieties

Region/Great wine region

Unknow region

Style of wine

Red

Allergens

Contains sulfites

Discover the grape variety: Pecorino

A very old vine cultivated in Italy and very well known in particular in the Marche and Abruzzo regions, a trace of it has been found as far back as the second century B.C. where it is stated that it would have its first origins in Greece... almost unknown in France.

Last vintages of this wine

Tradicao Carrau Museu Cabernet - Merlot - 2004

In the top 20 of of Unknow region wines

Average rating: 3.8

The best vintages of Tradicao Carrau Museu Cabernet - Merlot from Bodegas Carrau are 2004

Informations about the Bodegas Carrau

The winery offers 91 different wines.

Its wines get an average rating of 3.6.

It is in the top 30 of the best estates in the region

It is located in Région inconnue

The Bodegas Carrau is one of of the world's great estates. It offers 91 wines for sale in the of Unknow region to come and discover on site or to buy online.

In the top 30 of of Unknow region wines

In the top 100000 of red wines

In the top 200000 wines of the world

The wine region of Unknow region

This is not a known wine region.

News related to this wine

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The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.