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Cinsault Viejas Tinajas De Martino 2015

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One Line Description Cinsault Viejas Tinajas De Martino, Organic, whole berry ferment, silky Cinsault
Production Method Natural, Organic
Country Chile Chilean
Region Chile
Producer De Martino
Vintage 2015
Wine Type Red Wine
Wine Style Medium bodied
Grape Blend 100% Cinsault
Alcohol 13%
Terroir Granitic soils
Total Sulphur Level Below 50 mg/l
Production Detail Fermented in the amphorae for 15 days, undergoing carbonic maceration, wild yeast, no added sulphur, bottled without filtering.
Natural Features Vegan


Cinsault Viejas Tinajas De Martino, Organic, whole berry ferment, silky Cinsault. The Cinsault Viejas Tinajas from De Martino has been made as naturally as possible, with the fermentation and ageing taking place in 100 year old amphorae, without intervention. The fruit comes from old bush vines on granitic soils, which are farmed without the use of modern machinery. The berries are fermented whole and then undergo a gentle pressing, before a natural malolactic fermentation. The wine is not filtered or fined and there is no added sulphur. The result is a wine which is delicate, silky and Pinot-like with red cherry fruit characteristics and a touch of something slightly wild. Chile but not as you know it son!

De Martino winery was founded in 1934 by Pietro De Martino, who arrived in Chile from Italy in search of a place to satisfy his passion for winemaking. They now hold sites across Chile, matching grape to terroir. Seeking to work as naturally as possible, they now hold over 12% of Chile's organic vineyards. De Martino are self-styled specialists in the Carmenère, being the first Chilean winery to export a wine labelled with this grape variety. They have since challenged themselves to produce world class examples, realised in wines such as Altas de Piedras. The De Martino wines are in transition. Seeking the maximum expression of terroir they are linking the grape variety to the most appropriate soil and topography. They are picking the grapes earlier to obtain greater acidity in all their wines, looking to reduce alcohol levels, fermenting with natural yeasts, and, from 2011 vintage, none of the wines will see any new oak whatsoever. The estate range will be fermented in stainless steel and cement, Legado will be vinified in used barrels, and the Single Vineyard range will be aged in traditional foudres. Keep your eyes out for more of their wines on our on-line shelves!

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