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Location and climate

Uruguay enjoys the ideal geographical location to excel in the production of fine wines. Situated in the southern hemisphere between the 30º and 35º parallels, like its fellow wine-producing countries of Argentina, Chile, South Africa, and Australia and New Zealand. The clay-based soil and the balanced distribution of sun, rainfall, and temperature in Uruguay are optimal for the growth of the vines, which extend splendid among the gently undulating hills.

The Uruguayan climate is influenced by Atlantic breezes, much like the Bordeaux region, although warmer, and there is no need for artificial irrigation. While the intensity of sunlight is similar to Argentina and Chile, refreshing currents of cool air hail from the Antarctic. The wines produced here generally have a lower alcohol content as morphological ripeness comes with 12 to 12.5 per cent potential alcohol. As in New Zealand, the wine attains a natural balance between acidity and fruitiness. While the tannins are clearly present in the wines, they have a soft and smooth character.


History and Winery

In the 1910’s, Isabelino Marichal, a descendant of immigrants from the Canary Islands, settled in the Etcheverría, Canelones, Uruguay, started the first vineyards of the Tannat variety, called Harriague in those times.

After marrying Filomena Juana Lugano, four children were born: Lorenza, Francisco, Ezequiel and Juan Máximo.

In 1938, they set up a small winery composed of underground tanks in a cave in order to achieve the best conditions for winemaking. Since then, the Marichal family has struggled to obtain the highest quality in elaborating, ageing and bottling their wines.

Ever since their winery was born, the Marichal family showed their professional orientation, seeking the counseling of oenologists, which is a distinguishing feature and a characteristic of its profile.
In 1948, Juan Máximo married María Teresa Gallo Tonelli, affectionately called “Teresita”, who would help her husband with the vineyard and the winery chores. Not only did she share everyday work with the staff of the winery, she would also prepare breakfast, lunch, tea and dinner for them.
They soon had three children: Juan Carlos, Reina and Susana. As their family grew bigger, Juan Máximo increased the number of vineyards, in his search for the better adaptation of the vines to the soil and therefore improving production.

In 1975 Juan Carlos married Lidia Santos, who also belonged to a family of vine growers. Together, they strived to perpetuate their family’s project, starting the process of improvement of the vineyards and the winery, aiming at a promising future in the production of high quality fine wines.

Today, their two sons Juan Andrés and Alejandro, professionals in the area of Oenology and Viticulture, together with their parents, have assumed the challenge of projecting the product of their land and their family tradition to the world, coping with the exigencies of nowadays’ technical advances in the field. Thus, they have succeeded in joining the emerging industry of winemaking in the countries of the New World of Wine.


Viticulture Information 

Grapes are collected manually and kept in 18 kg. boxes. We determine the time for the harvest of each plot of vines, bearing in mind the maximum organoleptic expressions of grapes, which is accomplished by tasting the grapes in the vineyard.

The process of fermentation is directed by controlling the temperatures of the musts until they turn into wine. We thoroughly and continuously evaluate the evolution of the wine, not only in the sensorial stage, but also in the analytical phase. Thus, through different maceration times, contact with the lees, ‘piages’, ‘delestages’, and other processes, we achieve the best of expressions in each of the wines we create.

Later on, each wine rests  in oak barrels or in small underground tanks (70-140HL), with a stable temperature of 18-20ºC, until the moment it is bottled. Once in the bottle, it rests in our small cellar, which has been specially conditioned for the best of rests.

We intend our work to be of the utmost professional quality, implementing state-of-the-art oenological technology, while at the same time treating each barrel and each bottle of wine with extreme care and attention.

The infrastructure of the winery has the basic elements in order to yield different varieties of wine in small volumes, and in this way they achieve the personality that our land offers, which is what defines our identity.



Bodega Marichal accounts for a permanent staff of 26 people who work in the vineyards and in the winery. However, during harvest this number increases to 50 people. We believe that “Companies will never be better than the people that work for them”.