Pedro Parra, Pencopolitano 2020

The grapes for this blend of dry-farmed, old-vine Cinsault and Pais grown on granitic quartzite soils providing the wine with a mineral touch. 30 percent is whole-bunch pressed and ferments with native yeast in concrete vats and stainless steel with quick, twice daily pump overs. After 12 months in a mix of untoasted oak, foudre and concrete 14,698 bottles were filled.

Pedro Parra is a soil and vineyard mapping expert with a PhD from Precision Agriculture and Terroir from the Institut Agronomique National in Paris, hence the digging pick on the label. He dreamt of making his own wine in his native Itata and, when the chance arose he grabbed it, hiring Alberto Antonini to consult, to make pure wine from old bush vines grown on granitic soils. His vision is to make pure wines from old bush vines grown on granitic soils. He also likes to help the local “brave vignerons”, who protected the land and vines for centuries.

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