100% País. From a two-hectare site of sandy, decomposed granite soils in the Maule region. The vines are farmed organically, not irrigated at all and harvested by hand. Half of the bunches are left whole and carbonically macerated; the other half are destemmed and fermented spontaneously. The two...
Farmer: Ernesto Soto. Mainly Torontel + Corinta (Chasselas) + Cristalina (Semillon) + Muscat d’Alexandria from organic, dry-farmed bush vines ranging from 100 to 200 years old on deep, sandy, clay soils rich in decomposed granite on a flatter parcel in the Carrizal sub-zone of the Maule region....
Farmer: Raúl Pérez. 100% Pais from organic, dry-farmed, 200-300-year-old bush vines on iron-rich heavy clay soils with granite and quartz in the Coronel del Maule sub-zone of the Maule region. The bunches are harvested by hand and manually destemmed using a traditional zaranda; fermented...
Farmer: Ernesto Soto. 100% Pais from organic, dry-farmed bush vines of 250 years on deep, sandy, clay soils rich in decomposed granite, on a flatter parcel in the Carrizal sub-zone of the Maule region. Soto is the only one of Louis Antoine’s growers who focuses full-time on tending his vines. The...
Farmer: Raúl Pérez. 100% Pais from organic, dry-farmed, 200-300-year-old bush vines on iron-rich heavy clay soils with granite and quartz in the Coronel del Maule sub-zone of the Maule region. The bunches are harvested by hand and manually destemmed using a traditional zaranda; fermented...
50% Pais & 50% Black Moscatel grown in granite soils amongst the Maule River. Dry farmed, hand harvested and crushed with a “Zaranda de Coligüe” (Bed of bamboo sticks). Grapes are co-fermented with native yeasts and manual punch downs for 10-15 days. Aged for 12 months in Chilean Raulí Fudre.
A blend of 40% Moscatel, 40% Torrontel and 20% País. The Moscatel and the Torrontel ferment on the skins; the País juice is then added with skins of their other white wine. Aged 6 months in Rauli (a Chilean wood). 60 days of skin contact.
The fruit comes from a bi-centenary vineyard, and the wine is made the same way as the Matorral— pressed by hand in bamboo ‘sieves’ or zarandas, then fermented in open-top cement vats— but is aged in tinaja, or amphora.
A blend of 40% Moscatel, 40% Torrontel and 20% País. The Moscatel and the Torrontel ferment on the skins; the País juice is then added with skins of their other white wine. Aged 6 months in Rauli (a Chilean wood). 60 days of skin contact.
100% estate País from a 200-year-old single vineyard in the Maule region; pressed by hand in bamboo ‘sieves’ or zarandas. Fermented in open-top cement vats and aged in old wood large barrels.
Cabernet Sauvignon from Grillos Cantores, a 25-acre vineyard planted in 1993 on alluvial soils at an altutude of 1380 feet. Farmed lutte raisonée. After a 10-day cold soak, the wine was made in a combination of concrete and stainless steel; and aged 18 months on the lees. Bottled lightly filtered.