Vineyards:
The fruit is sourced from a single vineyard located in Portezuelo in the heart of Itata. The vineyard is on a gentle slope and is 300 metres above sea level. The dry farmed vines are over 120 years old and grown on very poor granitic soils.
Vinification:
Pedro takes a minimal intervention approach to his winemaking. The grapes were hand harvested and sorted carefully at the winery. About 20% whole bunch was used, with fermentation taking place in concrete tanks and open top stainless-steel tanks, with gentle and short pump overs twice a day.
The fermentation with natural yeasts took 10 days, and this was followed by approximately 15 days of post-fermentation maceration. The wine was then transferred to untoasted foudre for 1 year and then spent 8 months in bottle before release.
Tasting Notes:
An intriguing nose with wild berry, herb, spice and white pepper aromas. These aromas carry through to the palate and are complemented with refreshing acidity and fine tannins.