
Vina Salort Cabernet Franc Tannat
FAMILIA TRAVERSA
Vina Salort Reserva Cabernet Franc-Tannat
Region
Canelones is the epicentre of the Uruguayan wine industry. Running from the north-west of the capital Montevideo, the area runs in an arc to the Atlantic coast east of the city. The at, low-lying vineyards, so atypical of South America, are densely planted and responsible for around 60% of Uruguay’s total production. Famous for its Tannat, the area is also home to international varietals that appreciate the moderate coastal climate, such as Sauvignon Blanc, Cabernet Sauvignon and Merlot.
Producer
Over the last 60 years, and 3 generations, Familia Traversa has established a reputation for producing high quality wines that positively re ect their environment. Founded by Carlos Domingo Traversa and his wife Maria Josefa Salort in 1937, the vineyards have gone from strength to strength. Grapes originally from the South of France tend to ourish in South America and Uruguay has become renowned for showing Tannat at its best. Proximity to the Atlantic Ocean provides cool breezes and a maritime climate that help to keep alcohol levels lower and develop bright, fruit-driven wines with great character and complexity. They use state of the art technology and pride themselves in the sustainable nature of the winery too - in 2014 they introduced solar panels, reduced bottle weights by 25% and they have increased the use of composting to replace inorganic fertilisers.
Viticulture
The 80-hectare vineyard is located in Paso Cuello, Canelones. The area comprises clay, limestone and sedimentary and quaternary calcareous rock with high concentrations of calcium carbonate. This gives way to clay limestone soils with a neutral to slightly alkaline pH, allowing for a deep plant rooting. Spreading across high hills and slopes that favour proper water drainage and the aeration of both vegetation and grape bunches, this terroir produces mature grapes that are rich in colour, polyphenols, and structure. Vineyards are managed through sustainable and traditional agricultural techniques. Grapes are hand-harvested.
Vinification
Over three days, a pre-fermentation maceration is conducted at a controlled temperature of 4°C, after which selected yeasts are added. Fermented in stainless- steel tanks at a controlled temperature between 25°C and 28°C. Malolactic fermentation in tanks. 40% of the wine is aged in American oak barriques (second and third use) for 6 months.
Tasting Note
Complex nose with tobacco leaf, spice, raspberry and cassis fruits; smooth and elegant on the palate with lovely refreshment, underpinned by the plum and dark chocolate character of Tannat.
Food Matching
Roast lamb, duck con t, aged cheeses such as Roquefort, hearty cheese dishes.
Details
Country
Region
Altitude
Blend
Winemaker
Body
Oak
Residual Sugar
Closure
Vegan
Vegetarian
Organic
Biodynamic
Allergens
Uruguay
Canelones
Sea Level
60% Cabernet Franc, 40% Tannat
Alejandro Gatto
Full
40% for 6 months in American Oak
2.5 g/l
Cork
Yes
Yes
No
No
Sulphites
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