How Uruguay Became a Wine-Producing Country
The original grapevines were brought from Spain in the mid-17th century to be planted in the southwestern part of the country, which until then was called the Eastern Band. At that time, these plants—which are believed to have been Muscat—were cultivated and harvested for family consumption; high-quality grapes that already produced a delicious wine shared within the household.
Although these practices became traditions and vineyards grew and multiplied, thanks to newly gained independence, it was still not enough to reach an industrial level of production. However, over the years, in the pre-industrial context, the arrival of Don Pascual Harriague from the Basque country was decisive. His European vision and the progress in various commercial fields in the old continent inspired entrepreneurial aspirations that materialized in a country with an emerging industry but great potential, driven by the grape varieties that were so popular and familiar to everyone—producing simple, traditional wines.
In Entre Ríos, Argentina, the Tannat grape was cultivated, a high-quality variety brought by Don Pascual from there. Likewise, Francisco Vidiella cultivated other grape varieties originating from Europe, such as Folle Noire, from France, also known as PeñARol grape, which over time came to be called by its cultivator's name: Vidiella. This variety was first harvested in 1883.
Another species worth mentioning is Gamay Noire, also from France, cultivated in Carrasco. In Uruguay, it was called Borgoña, and today it is one of the most popular varieties—especially Cabernet, which remains very popular nowadays.
Legal Framework and Industry Growth
Over time, legal considerations were introduced to a product that was gaining strength and presence in the commercial scene. Naturally, the country's geographical conditions, climate, and latitude made Uruguay a potential export hub for wines. Laws were then established to suit the business context and support entrepreneurs, benefiting in particular the pioneers Vidiella and Harriague, who also received state awards as producers.
These legal advances, along with growing cultural appreciation of the industry, which was born with strength and positioned itself globally, brought great satisfaction to those involved. Initially, this included university courses on viticulture at the Faculty of Agronomy of the University of the Republic, which expanded national knowledge in the field and contributed to the country’s patrimony.
Additionally, the School of Viticulture was established. At the same time, national companies grew stronger, reinforcing the wine trade and positioning this activity as a viable commercial alternative. By 1959, the country had cultivated a historic record of 19,000 hectares of various grape varieties—marking a step forward and the consolidation of the wine industry.
Despite the growing fame and success, consultants from France who visited later concluded that certain changes were needed, including specialization of grape varieties and higher technical standards in wine production to improve quality. Consequently, the National Institute of Viticulture was created—a non-governmental institution that continues to promote international alliances, benefit foreign trade, and enrich the country's products.
This is why today we prefer Uruguayan wine over many others and why, on shelves worldwide, wines speak very well of this southern country offering top-quality products to the world.
