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 south west slope, is dry farmed. The vines are almost 70 years old and grown on very shallow granitic soil containing silt and stones. 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. About 30% whole bunch was used, with fermentation taking place in concrete tanks. Fermentation using natural yeasts took about 10 days, followed by a further 10 days of post fermentation maceration. Most of the wine was transferred to old untoasted foudres for ageing, but some was aged in concrete. After a year the wine was bottled and aged for 8 months before release.
Tasting Notes:
Elegant and perfumed with plush red fruit and herbal characters. Juicy on the palate with soft tannins and vibrant acidity.
