The fruit is sourced from a single vineyard located in Portezuelo in the heart of Itata. The vineyard is on a gentle slope and is 300 metres above sea level. The dry farmed vines are over 120 years old and grown on very poor granitic soils.
Pedro takes a minimal intervention approach to his winemaking. The grapes were hand harvested and sorted carefully at the winery. About 20% whole bunch was used, with fermentation taking place in concrete tanks and open top stainless steel tanks, with gentle and short pump overs twice a day. The fermentation with natural yeasts took ten days, and this was followed by approximately 15 days of post-fermentation maceration. The wine was then transferred to untoasted foudres for one year and then spent eight months in bottle before release
Pedro Parra is a renowned soil and vineyard mapping expert with a Masters and PhD in Precision Agriculture and Terroir from the Institut Agronomique National in Paris. As a consultant to many well-known wineries in the Americas and Europe, he has spent much of the past 18 years discovering new sites, digging ‘calicatas’ (pits for soil analysis) and transforming the way wineries manage their vineyards. However, he always dreamed that one day he would make his own wines in his native Itata. In 2013, assisted by consultant winemaker, long-term friend and business partner Alberto Antonini, Pedro released Itata wines under his own label. His vision was simple: to make pure wines from old bush vines grown on granitic soils and to help the local “brave vignerons”, who protected the land and vines for centuries