L'Entremetteuse, Four Skins Colchagua 2021

The harvest is done all manually by hand in small containers to avoid early grape crushing. Once at the Puquillay cellar, the grapes are destemmed and put in flextank eggs without the addition of sulphites. In one egg there is a co-fermentation of Marsanne/Roussanne/Viognier and the Sémillon is fermented separately in it's own egg. The alcoholic fermentation and maceration last for 1.5 months in refrigerated containers with punching down and indigenous yeasts. The presses are then separated. The wines are stored in old barrels for 6 months without filtration before being bottled

Since 2016,  L'Entremetteuse have been making minimalist wines from different sectors of the Colchagua Valley. All wines are made, aged and bottled from a shared winery (in the commune of Nancagua) but with their own equipment. Each wine is hand made creating a story derived from the grape variety or blend and the terroir from which it comes. In doing this all possible vinification and aging methods are used without any intervention or correction and without fear of experimenting to obtain a unique product