Pipeño País Pichihuedque
Farmer: Miguel Alvear. 100% Pais from old, organic, dry-farmed bush vines around 250 years old on deep clay soils over granite, in the Pichihuedque sub-zone of the Maule region. Louis Antoine admits that this is favorite terroir. The bunches are harvested by hand and manually destemmed using a traditional zaranda; fermented spontaneously with indigenous yeasts in open wooden lagares; and aged for a brief two months 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.