Itata Valley

Rose hip, iris, wild strawberry, pomegranate, cherry and raspberry appear with bay leaf, leather, smoke and earth. Natural acidity, fine tannins and a saline mineral texture are also present. The wine is made entirely from País grown on dry-farmed, century-old vines rooted in basalt and granite. Half the fruit was fermented as whole bunches in concrete with native yeast.

Fruit comes from ungrafted Cinsault vines more than forty years old in Guarilihue, Itata. No machinery is used in the vineyard. The grapes are destemmed and fermented in stainless steel, then aged for six months in neutral French barrels. Red fruit and savoury notes are present, with moderate acidity and freshness. The vines are farmed without synthetic pesticides, fertilizers or herbicides.

Red and wild berries lead with subtle floral detail and a measured layer of spice and herbs. The palate is medium-bodied and lively, balancing fresh acidity with tannins that feel velvety yet gently grippy. Mineral definition and savoury depth keep the fruit focused. Elegant with a rustic edge, it finishes long on red fruit, wild herbs, earth and lingering spice.

Violets, fresh red and black fruit and a measured spice note shape a fragrant, lifted nose. Medium-bodied and supple, the palate combines smooth tannins with bright acidity, gentle earthy depth and a long, savoury finish. Traditional clay-amphora ageing keeps the fruit clear and the texture unforced. Pair with roast chicken, charcuterie, mushrooms or grilled vegetables.