100% Paìs. The fruit for this first commercial vintage of Pisador comes from a 4-hectare clos in the southern part of the Coronel del Maule region near the village of Cauquenes, farmed by the same family for generations. The microclimate is warm and the soils deep and granitic. The vineyard is certified organic and dry-farmed, the soils ploughed by horse and the vines tended by hand with wild plants grown in betwee ; these old vines are on their own roots and average 150 years old. Harvest is by hand and yields quite low. The grapes were destemmed by a very old-fashioned, manual method (built of local canes, the contrapion is called a zaranda) and lightly tread by foot (the verb is pisar, hence the name Pisador for the wine and winery). The fruit went into a large traditional tank called a lagar for a 26-day maceration with no temperature control. The wine was aged for a year in used 300-liter French oak barrels, then bottled without filtration and aged for another 6 months. No sulfur was added at any point in the process. The goal and result is not a Paìs in an easy-drinking, rustic Pipeño style, but rather a more structured and elegant expression of the grape and its terroir. The production in this first vintage was small at 3300 bottles; there will be slightly more wine in the 2017 vintage.