Our wines are crafted with ancestral techniques. For this reason, in everything from vineyard management to winemaking, our ethic consists of respecting biological cycles and keeping intervention to a bare minimum.
Our winemaking is based on using native and wild yeasts and spontaneous fermentation. To do this we use the traditional method of Pied de Cuve: One week before the vintage a small quantity of grapes is harvested, they are crushed, and then we wait until fermentation commences. This initial cultivation of native yeasts or Pied de Cuve is then used to seed large quantities of must, kick-starting the fermentation process.
Maceration time is variable and depends on the type of wine being produced. It can vary between 3 to 10 days.
Because we don’t use any filtration our wines are aged for more than a year in raulí vats. Here we wait for the living wine to carry out its biological processes at its own pace and rhythm.
That is why we like to say that our wines are not for aging, but for waiting for.
Little is left of its bad reputation; rather it seems that this forgotten pipeño has a great future.
It delivers a fruity wine, light and refreshing, with notes of red berry and a vivid red colour. The raulí wood adds a unique bouquet that evokes the fresh and aromatic Chilean forest
True to its origin, it pairs very well with
Mediterranean cuisine, Spanish tapas or stewed dishes.
Its tannins allow a perfect pairing with all kinds of legumes, such as falafels, vegetarian patés, etc.
An ideal ally for vegetarian or vegan meals.
This Moscatel is believed to be one of the oldest varieties not to have been genetically modified.
Our Moscatel wine has a wild nature and an ample aromatic load. Very fresh in the mouth, it has a wide fruitiness that ranges from subtle papayas to green apples.
It is the perfect accompaniment for fish and seafood, for example a good Peruvian ceviche. Also appropriate for fresh entrees like vegetables or cold soups. Another companion that pairs up perfectly with this Moscatel would be lightly spiced oriental cuisine.
This wine is characterized by its bright, dark red colour, as daring as us when first making this blend. It is a Cabernet from Itata, rural, robust and woody, with great body and balanced natural acidity.
As many would say, this wine goes well with red meat. As vegetarians we would recommend it with a well-seasoned pasta dish, grilled vegetables and of course with a delicious cheese plate.
75% CABERNET SAUVIGNON 25% CARIGNAN