Throughout history there is many tales of sadness and woe. Traditions, animals and languages are only a few of out lost cultures.
Working to resurrect ancient recipes and winemaking from Chile's rich and beautiful history has suddenly become a calling!
This is a delightfully light and rustic red wine. With aromas of herbs and wild fruits and a sprinkle of spices. The texture on the palate is taut, with bright acidity and tannins.
The true lightness of this wine means its perfect to be enjoyed clightly slightly.
ABV: 12.0% Residual Sugars: less than 2 g/l
A true country wine to enjoy with charcuterie, pork and jamon!.
Maricio Gonzalez Carreño is one of the partners in Tinto de Rulo but he also makes very small batches of wine under his own label. In 2015 he took over an abandoned 200 year-old vineyard of País vines on volcanic, sandy soils near Yumbel. He is slowly and thoughtfully restoring this typical small farm, nurturing the old bush vines in the same way they would have been looked after in the 19th Century, without any irrigation or chemicals.
He has also restored the dilapidated mudbrick winery where he vinifies traditionally, fermenting and ageing his Pipeño in 80 year-old vessels made of raulí (native Chilean beech). Talking passionately about the importance of patrimonie he explains his desire to work and live as his predecessors did - he is an inspiring advocate for a different and much simpler way of life.
This Yumbel bottling is from a single slope with very sandy soils and an ideal aspect, the wine has more structure and intensity than those from the surrounding slopes and is one of the very best Pais wines we have tasted from Chile.
The Vineyard & Winery
This wine comes from 150 year old bush vines, on volcanic, basalt rock and little Granite soil. Managed as naturally as possible, without irrigation, and on their own rootstocks.
All vineyard work is carried out by hand. There is a temperate mediterranean climate, rainy winters and dry, warm summers. País is the second most-planted grape variety in Chile. DNA tests have traced its roots to Listan Prieto, a grape indigenous to the Canary Islands, which was brought over to the Americas by Spanish missionaries in the mid-16th century.
A traditional red fermentation with native yeasts for a month in open rauli (native chilean wood) lagar.