Pipeño Blanco Carrizal
Farmer: Ernesto Soto. Mainly Torontel + Corinta (Chasselas) + Cristalina (Semillon) + Muscat d’Alexandria from organic, dry-farmed bush vines ranging from 100 to 200 old on deep, sandy, clay soils rich in decomposed granite on a flatter parcel in the Carrizal sub-zone of the Maule region. The bunches are harvested by hand and manually destemmed using a traditional zaranda; fermented spontaneously with indigenous yeasts in open wooden lagares; macerated for 3 weeks with the skins; and aged briefly in wooden tanks called pipas (from which the name “pipeño” is derived). The wine receives a very small amount of sulfur and a gentle filtration before bottling in liters.
Site and the lengthy maceration distinguish the Carrizal from the Portezuelo white. The Carrizal is comes across as richer--everything about the wine is golden, from the color to the honey-caramel-golden apple flavors and aromas—with more weight to it as well. There is a slightly phenolic feel that gives a gentle bit of structure to the wine, but the finish is still clean, not viscous at all, and dry.