Trebbiano 2022 Folklore Castel Pujol

In 1975, Quico Carrau Pujol, in collaboration with the University of California 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.

A blend of 70% Trebbiano and 30% Malvasía.

The Malvasia and Trebbiano bunches are destemmed and directly pressed then fermented with selected native yeast in stainless steel tanks sur lie for over 6 months for natural clarification & unfiltered.

Then bottled with minimal handling in order to preserve all its freshness.

Lovely tropical aromas, together with peach and floral characters.

The integration is seamless with a mineral edge and lovely acidity.

Grapefruit pithiness on the finish