Laberinto Valle del Maule Pais Arcillas 2022
Rafael Tirado planted his Maule vineyard with the rows running every which way, one block laid out as an actual labyrinth, which is how the estate got its name. Up at 1,800 feet on granite in the Andean foothills near Colbun, he farms Pais, the grape Spanish missionaries brought to Chile centuries ago and that almost everyone spent the last hundred years dismissing as peasant wine. Arcillas means clays, and that is the point: wild-yeast fermentation, 15% whole clusters, then eight months in clay amphorae and concrete before bottling unfined and unfiltered. What comes out is light on its feet and crunchy, with none of the rusticity that gives Pais its bad reputation. Chile's oldest grape, finally treated like it matters.
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Laberinto Valle del Maule Pais Arcillas 2022
Laberinto Valle del Maule Pais Arcillas 2022
Rafael Tirado planted his Maule vineyard with the rows running every which way, one block laid out as an actual labyrinth, which is how the estate got its name. Up at 1,800 feet on granite in the Andean foothills near Colbun, he farms Pais, the grape Spanish missionaries brought to Chile centuries ago and that almost everyone spent the last hundred years dismissing as peasant wine. Arcillas means clays, and that is the point: wild-yeast fermentation, 15% whole clusters, then eight months in clay amphorae and concrete before bottling unfined and unfiltered. What comes out is light on its feet and crunchy, with none of the rusticity that gives Pais its bad reputation. Chile's oldest grape, finally treated like it matters.
Product Information
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Shipping & Returns
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Description
Rafael Tirado planted his Maule vineyard with the rows running every which way, one block laid out as an actual labyrinth, which is how the estate got its name. Up at 1,800 feet on granite in the Andean foothills near Colbun, he farms Pais, the grape Spanish missionaries brought to Chile centuries ago and that almost everyone spent the last hundred years dismissing as peasant wine. Arcillas means clays, and that is the point: wild-yeast fermentation, 15% whole clusters, then eight months in clay amphorae and concrete before bottling unfined and unfiltered. What comes out is light on its feet and crunchy, with none of the rusticity that gives Pais its bad reputation. Chile's oldest grape, finally treated like it matters.
