Dried blood orange, salted honeydew, basil, and sea salt, if you are a fan of Etna orange wines though want something a bit snappier, Itata delivers.
Somehow there’s no food this wine won’t pair with, though baba ghanouj, all things grilled, panzanella, and the greatest Thai hits of all time: we’re looking at you.
Sitting exposed at the top of the Itata coastal range, Eliana Sanhueza's extremely steep, rocky vineyards are constantly buffeted by the Pacific's cooling winds, fostering a long, slow development of complexity in her 60-year-old+ plots.
Own-rooted, head-trained, dry-farmed centenarian vines in this no-till organic vineyard.
“100% Pink Muscat of Alexandria.” We say “100% Pink Muscat” because in reality, there are at least three different varieties of pink grapes in this wild 60-year-old+ vineyard on the rugged Chilean Pacific.
The first is a natural mutation of Muscat of Alexandria that has been replanted over centuries in Itata. It’s ripped, juicy, acid-driven, and with none of the sometimes overbearing soapy, über-floral aromatics associated with its parent plant.
Then there’s two as-of-yet-mystery-grapes that might be Gewürztraminer and Pinot Gris, though clearly bizarro Itata versions: tiny, tight, Pinot Noir-looking grapes with deeper hues and a more deeply strawberry and lychee feel to them.
Destemmed and fifteen days on the skins, the wine is wild-fermented at extremely low temperatures to extract only tiny, soft tannins and preserve aromatics. Nothing added and nothing taken away; only 20 PPM sulfur, which is added at bottling.
Dried blood orange, salted honeydew, basil, and sea salt, if you are a fan of Etna orange wines though want something a bit snappier, Itata delivers.
Somehow there’s no food this wine won’t pair with, though baba ghanouj, all things grilled, panzanella, and the greatest Thai hits of all time: we’re looking at you.
Sitting exposed at the top of the Itata coastal range, Eliana Sanhueza's extremely steep, rocky vineyards are constantly buffeted by the Pacific's cooling winds, fostering a long, slow development of complexity in her 60-year-old+ plots.
Own-rooted, head-trained, dry-farmed centenarian vines in this no-till organic vineyard.
“100% Pink Muscat of Alexandria.” We say “100% Pink Muscat” because in reality, there are at least three different varieties of pink grapes in this wild 60-year-old+ vineyard on the rugged Chilean Pacific.
The first is a natural mutation of Muscat of Alexandria that has been replanted over centuries in Itata. It’s ripped, juicy, acid-driven, and with none of the sometimes overbearing soapy, über-floral aromatics associated with its parent plant.
Then there’s two as-of-yet-mystery-grapes that might be Gewürztraminer and Pinot Gris, though clearly bizarro Itata versions: tiny, tight, Pinot Noir-looking grapes with deeper hues and a more deeply strawberry and lychee feel to them.
Destemmed and fifteen days on the skins, the wine is wild-fermented at extremely low temperatures to extract only tiny, soft tannins and preserve aromatics. Nothing added and nothing taken away; only 20 PPM sulfur, which is added at bottling.
