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 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). The wine is transported to a modern bottling facility, where it is bottled in liters with a light filtration and very little sulfur.