Today we produce around 60.000 bottles annually from 9 different wines. Two of them are Village wines and 7 are Cru wines. In total we farm 11 different small vineyards, mostly from Guarilihue Alto, what we consider the best area for wines in Itata.
All Cinsault wines comes from Guarilihue Alto, all of them on Granite.
Pais comes from both Basalt and Granite, but the focus is the area of Ñipas instead of Guarilihue Alto because of the warmer weather.
All vineyards are cared for by hand and horse to open the soils and control the natural growth of the vines. Herbicides go totally against my deep belief in terroir and soil life. All the vineyards are organic non-certified.
All the wines are fermented in what I call”super infusion method”.
This means that weuse only naturaly easts, ferment at very low temperatures (from 14C to max 24C / 52 Fto 75F) with the use 100% whole clusters.
No pigeage and minimal pumping overs are applied.
The result is a long and calm fermentation (about 15 – 20days) that extracts the minimum ( I don’t like for my wines to have a “human” extraction). After that, we normally apply a long maceration (about 35 – 40 extra days) and then we press. We use 3 different tanks for fermentation. Open stainless (I like very much) for the Village wines and Fudre and Concrete for the Cruwines. The wines are aged on concrete and / orFudresfor 10 month, then bottled for 8 month and ready to go.
The result: fresh, elegant and balanced wines.
PEDRO PARRA & FAMILIA
VIVITICULTURE and WINEMAKING
Today we produce around 60.000 bottles annually from 9 different wines. Two of them are Village wines and 7 are Cru wines. In total we farm 11 different small vineyards, mostly from Guarilihue Alto, what we consider the best area for wines in Itata.
All Cinsault wines comes from Guarilihue Alto, all of them on Granite.
Pais comes from both Basalt and Granite, but the focus is the area of Ñipas instead of Guarilihue Alto because of the warmer weather.
All vineyards are cared for by hand and horse to open the soils and control the natural growth of the vines. Herbicides go totally against my deep belief in terroir and soil life. All the vineyards are organic non-certified.
PEDRO PARRA & FAMILIA
VIVITICULTURE and WINEMAKING
All the wines are fermented in what I call”super infusion method”.
This means that weuse only naturaly easts, ferment at very low temperatures (from 14C to max 24C / 52 Fto 75F) with the use 100% whole clusters.
No pigeage and minimal pumping overs are applied.
The result is a long and calm fermentation (about 15 – 20days) that extracts the minimum ( I don’t like for my wines to have a “human” extraction). After that, we normally apply a long maceration (about 35 – 40 extra days) and then we press. We use 3 different tanks for fermentation. Open stainless (I like very much) for the Village wines and Fudre and Concrete for the Cruwines. The wines are aged on concrete and / orFudresfor 10 month, then bottled for 8 month and ready to go.
The result: fresh, elegant and balanced wines.