The Uruguayan climate has a maritime influence similar to that of Bordeaux. The luminous intensity is similar to the one of Argentina and Chile, although with the refreshing contribution of the oceanic winds.
The wines made here are generally lower in alcohol because the grape reaches between 12-12.5% of alcohol potential in its morphological ripening, and a good natural balance between acidity and fruit. Its tannins are present but in a soft way.
Uruguay has won many international acknowledgments and awards for its high quality, harmonious and elegant wines. The strategy of the Uruguayan wine industry is quality and not quantity.
Tannat is a red variety introduced in Uruguay around 1870 by Basque immigrants, which later became the national signature grape since it adapted perfectly to our soil and climate. Considered an exotic grape, its demand grows rapidly.
Approximately one-third of Uruguay's vineyard area is Tannat, which is why the country is the only producer in the world that grows more than in its native land: Madiran, in the southwest of France. Tannat wine has great structure, body and color. It is a powerful wine, ideal for pairing with meats, especially when grilled.
Tannat wine, moderately consumed, is beneficial to health. It is the variety that contains the highest levels of polyphenols that provide Resveratrol, an antioxidant that reduces LDL cholesterol, and oligomeric procyanidins, potent cardiovascular protectors because of their vasodilatory effect and which increase oxygenation of red blood cells.
The Uruguayan wineries produce Tannat still wines with or without aging in oak barrels. Its complexity and solid structure allows the blending with other varieties, including Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Malbec, Petit Verdot, and even Viognier. There are also Tannat sparkling wines, liqueurs and aperitifs.