About this wine:
Produced with grapes from young El Peral vineyards in Tupungato, the 2016 Pinot Noir was fermented in open barrels with native yeasts and matured in used barrels for 16 months. There is an austere characteristic here, with some iron and earthy notes, from a more exposed part of the vineyard, at a lower altitude and with a little more maturity. The palate has lightness of red fruit but it is also earthy, with some grainy tannins and a good balance between maturity and freshness. It’s reminiscent of an austere Pommard or Volnay, yet with a playful nature of the Andes.
