Vineyards:
The fruit is sourced from a single vineyard located in Guarilihue in the heart of Itata, at around 300 metres above sea level. The vineyard, on a gentle north-west facing slope, is dry farmed and the vines are almost 80 years old. The very poor granitic soil has a high iron content which gives the wine a beautiful mineral quality. Cinsault is prone to high yields and so benefits from the vigour-limiting effect of these poor soils.
Vinification:
Grapes were hand harvested and sorted carefully at the winery. Different plots were vinified separately and only the best batches were used for this wine. Gentle pump overs took place, with 40% whole bunch in the fermentation, which took about 10 days using natural yeasts. Post fermentation the wine then left on its skins for a further 10 days. The wine was aged in concrete for a year and then transferred to bottle for 8 months before release.
Tasting Notes:
The wine displays lifted aromas of fresh red fruit, white pepper and wild flowers. Elegant on the palate, with savoury tannins, refreshing acidity and a mineral quality on the finish.
