THE TANNAT: 

BANNER WINE OF THE URUGUAYAN WINE-GROWING INDUSTRY 

In 1860 the first Basque and French Tannat vines were introduced in Uruguay, though they would not be successfully grown until 1874. Then began the perfecting process of the wine that now characterizes us: dark red, purple, blue or black, with an intense smell of fruit, tobacco and leather, a flavour of mature tannins, a wide, smooth mouth and a strong character. 

Tannat wines have a peculiar style. Some of them create a charming reminiscence of rusticity; some others possess a seducing elegance; all of them are serious and austere. Their cultivation area being restricted to two Atlantic viticultures –one of them in the south-west of France (Atlantic Pirineos) and the other one in Uruguay- they have almost disappeared in the former and reached its full splendour in the latter.

Due to the geographical location of Uruguay and its tiny incidence over international wine production markets, the virtues of this noble wine remained unknown for a long time. However, during the last decades international wine tasters and experts have come to recognize it and today it is considered to surpass other varieties. 

  THE REVESTEROL

  It is worth mentioning here that Tannat’s virtues do not end with its organoleptic qualities. To protect bunches of grapes from fungus and bacteria, its vine produces a natural antibiotic, known as Revesterol, with multiple effects on the human body, such as the following: it inhibits the development of tumors, it protects neuron tissue, it acts as a strong antioxidant and  anti-inflammatory drug. 

The concentrations of Revesterol in different varieties of grapes are the following:  

The concentration is expressed in miligrams per mililiter.