Cinsault Viejas Tinajas

HARVEST & VINTAGE NOTES
This wine preserves an old tradition from the Chilean
countryside: making wine in terracotta amphorae. By doing
so, Viejas Tinajas aims to produce the most natural wine
possible, with minimal intervention.
GRAPES AND VINES: Cinsault grapes are from Itata Valley,
located in Guariligüe, in the Coelemu district, where they
still preserve ancient cultivation techniques and incorporate
sustainable and traditional methods, including the use of
horses as a work tool. 31-year-old vines are Goblet-trained,
dry farmed and ungrafted (without using rootstock).
ORIGIN: The vineyard is located 22km from the Pacifi c
Ocean and 50km south of Santiago. It’s a mountainous zone
with gentle hills. The vineyard is close to the ocean with a
cooler climate to enhance the acidity of the Cinsault.
SOIL: Descomposed granite
WINEMAKING: Grapes were de-stemmed, fermented in
amphorae for 15 days, undergoing carbonic maceration.
It spent the winter in amphorae, then once malolactic
fermentation was complete, it was bottled without fi ltering.
No artifi cial enzymes or yeasts were added, except for a
small quantity of sulfur dioxide to preserve the wine.