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Low Sulphite Vegan
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Volcanico Pais A Los Vinateros Bravos 2018

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Availability: 12 In stock

£15.50

Additional Information

One Line Description Volcanico Pais A Los Vinateros Bravos 2018, Natural wine, 100% Pais, indigenous Chilean variety, a little funky, smokey with mulberry fruits and spice.
Production Method Natural, Organic
Country Chile Chilean
Producer A Los Vinateros Bravos
Vintage 2018
Wine Type Red Wine
Wine Style Light bodied
Grape Blend Pais, Cinsault
Alcohol 11.5% abv
Total Sulphur Level Below 50mg/l
Ageing Potential Best drunk young and slightly cool
Production Detail Natural production, wild yeast, low intervention, low sulphites, 14 month maturation in native Rauli wood
Natural Features Low Sulphite (Sulphur), Vegan, Unfined, Funky Aromas, Unfiltered
Description

Details

Volcanico Pais A Los Vinateros Bravos 2018, Natural wine, 100% Pais, indigenous Chilean variety, a little funky, smokey with mulberry fruits and spice. Volcanico Pais comes from very old vine (100 years and more) grown on volcanic soil. Hand harvested, fermentation starts spontaneously with native yeast, Malolactic fermentation occurs naturally. it is fermented and aged in concrete vats, the extraction is very subtle. The skins are basket pressed. The wine is then aged in large wood vessels and after 14 months is bottled with a very coarse filtration. The delicate underbrush aromas of Itatas wild grass, red fruits and a little bit of cassis are aromas and flavours that characterize this wine. A fresh wine, delicate, marked by fine grain tannins that give a very unique structure and create a long lingering finish with a distinctive mineral character due to the volcanic soils where the old vines thrive.

The old Itata Hills have fantastic potential for making wines with unique character, that express this special terroir, with ancient vineyards planted over volcanic or granitic soils. Winemaker Leonardo Erazo seeks to express this terroir as fully as possible, by using organic viticulture, and natural wine making so as to interfere as little as possible. “We feel like we don’t need to fix nature but rather enhance her capabilities, to enhance her potential. We want wines full of life, vibrancy, tension, freshness and joy”. Vineyards are un-irrigated and harvest done manually. After studying Agronomy and Enology at the University of Chile, Leonardo travelled the world to gain experience in wine making, and even did a stint studying biodynamic methods in California. His wines are fascinating and have a distinct sense of place.



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