Museu Carrau 1752 Cabernet/Merlot

Color: red with “terra cotta” tones..

Nose: subtle walnut and hazelnut touches. Intense “bouquet”.

Flavor:harmonic and soft. It reveals the structure of the perfect “assemblage” between Merlot grape versatility and ripeness with Cabernet grape strength and character.

Gastronomy suggestions: pasta, pheasant, rabbit and boar, cheese such as Gorgonzola and Roquefort. It is interesting for special gastronomical and intimate scenarios.

Juan Carrau Classic Cabernet Sauvignon

Color: red shades fluctuating between ruby red and cherry red.

Nose: persistent, harmonizing some notes of chocolate and red fruit. A distinguishing note of green pepper.

Flavor: intense, good persistence and full-bodied.

Gastronomy suggestions: pasta, poultry like pigeon, partridge or quail, cheese such like Gorgonzola and Camembert.

Juan Carrau Merlot Primeur

Color: ruby red, without yellow reflexes.

Nose: delicate, fresh fruit aroma from fine grapes that originated this wine is kept intact. Strong strawberry and raspberry scent.

Flavor: elegant, light and persistent. Average body harmonious with its seducing taste.

Gastronomy suggestions: light pasta, beef meat, poultry such as turkey and duck, and fondues. The younger the better. Really special to drink with salads and especially during the summertime.

Juan Carrau Organic Cabernet Sauvignon

Color: red with a certain cherry red shade.

Nose: ripe and dry fruit.

Flavor: intense, full-bodied, lingering finish.

Gastronomy suggestions: pasta such as lasagna, sauces, grilled meat and roasted rabbit. Strong cheese such as Gorgonzola, Brie and Roquefort.

Museu Carrau 1752 Organic Gewürztraminer

Color: straw-yellow color with golden shines.

Nose: pleasant, fleshy fruitlike aroma, strongly resembling the smell of wild flowers and honey.

Flavor: expresses the harmony between the virtues of the grapes and the controlled fermentation. Velvet/silky bold flavor.

Gastronomy suggestions: fish, specially smoked or charcoal-grilled fish, Parma ham, different kinds of cheese like Provolone, Tilsit and Port-Salut. Served with red meat. Some earlier/older vintage may be a great success when served with the dessert, as amazing as that may be.

Juan Carrau Organic Gewürztraminer

Color: straw-yellow color with subtle glossy shades.

Nose: wine is joyful and aromatic, resembling the smell of wild flowers and honey.

Flavor: flexible wild taste. Strong aftertaste.

Gastronomy suggestions: fish in general, certain cheese like Camembert and Brie. “Canapés” with “fois gras” and dried fruit. Pleasant companion for light salty dishes and cheese fondue.