Vineyards:
The ‘Pencopolitano’, (a term for someone who comes from Pedro’s native city of Concepción), is a blend made of Cinsault and Pais sourced from several old vineyards in the towns of Guarilihue and Portezuelo. The old vines are planted on extremely rocky quartzic granite and are dry-farmed.
Vinification:
Thirty percent whole bunch was used and fermentation took place with natural yeasts in concrete vats and open top stainless-steel tanks. During fermentation, quick pump overs took place twice a day. The wine was then aged in a mix of untoasted oak tanks, foudre and concrete vats for 12 months.
Tasting Notes:
The wine has lifted aromas and is well-balanced with vibrant acidity, red fruits and soft tannins. The minerality from the granitic soils carries through from the nose to the long finish.
