The Pais Pipeño grapes are handpicked on the vine… grapes go to total stalking, in open rauli lager, which ferments with it’s native yeasts… with ambient temperature, and pumping over, also has bio-dynamic process with bees, which makes fermentation a unique symbiosis in my wines.
Remaining in the Lagar for around 10 to 14 days . Then it goes into Eco Tanks and goes through 2 decantacions as a way of filtering naturally before it goes in the bottle.
Las Parras de Cepa Country of Vine 33 Yumbel over 250 years, is one of the oldest vineyards in Chile.
Vines survive without human irrigation and are only sulphurous to prevent powdery mildew in seasons of high humidity.
The wine is rustic and smoky, a field pipe enhanced by the depth of the roots, the fantastic soil of the dry land and the age of the vines.
Valle del Bio-Bio
Open Wooden Barrel Raulí
8 to 15 Days
Natural Clarification by Gravity Decanting. Unfiltered
13.6 % vol.