Winery: Winemaker/terroir/geologist extraordinaire Pedro Parra founded Pedro Parra y Familia wines with the goal of making “pure terroir wines from Granite soils”. With a PhD in Terroir from the Paris Center of Agriculture, Pedro works with growers in little known regions of Chile such as Bio Bio and Itata, hoping “to help all those brave vignerons that protected for more than 200 years their vines, against the industrial forest companies, against politicians, against the big wine industries who abuse of them paying them almost zero for their best grapes”.
Winemaking: Grapes are from 5 old vineyards [average vine age is 40-70years] in the village of Guarilihue with silty, granite quartz soils. Wild yeast spontaneous fermentation with 60% full cluster, 50% aged in 2,550-liter oak foudres, 50% aged in 3,000-liter concrete vats for 10-11 months.
Tasting Notes: Cherry compote, blackberry, roasted jalapeño, smoky earth minerality framed by fresh acidity and firm tannins. Red currant accents the tarry earth finish. Dashing, silky, striking.
Bottled by Pedro Parra y Familia