Pipeño País Carrìzal
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 bunches are harvested by hand and manually destemmed using a traditional zaranda; fermented spontaneously with indigenous yeasts in open wooden lagares; and aged briefly in in large wooden tanks called pipas (from which the name “pipeño” is derived) and then stainless steel. Soto does a saignée to concentrate the red. The wine receives a very small amount of sulfur and a gentle filtration before bottling in liters.
Carrizal has a cooked dark-berry fruit character and a leathery aroma and texture. The tannins aren’t big but are chewier versus the other Luyt pipeños. The peppery, dark, leathery finish gives the wine a foresty, almost feral feel (though unexpectedly a subtle perfume of dried rose petals floats up).