Vines planted in 1943, manual harvesting, cup-shaped stumps, extremely stony terroir, whole bunch vinification at low temperatures that delay the native yeasts from working and add complexity to the wine, and fermentation and maturation in concrete tanks. There's nothing about the above suggestions that doesn't generate excitement among the wine lovers...
To make life easier for those who sell his wines, Pedro Parra follows the Burgundy model because everyone can understand it. So he categorizes his wines hierarchically as village, premier cru, and grand cru. Imaginador is one of the two village wines he produces. (The other is Vinista). His inspiration for these wines was Italy and a simple Langhe he...
Another tiny Cinsault vineyard, planted in 1986 in Guarilihue — the most coastal and coolest area of Itata. Decomposed granite and the complete absence of clay define the site, a terroir reminiscent of the Northern Rhône or Gredos in Spain. The wine undergoes 100% whole-cluster fermentation at low temperatures, with long extractions lasting around 60...
Newk comes from a tiny vineyard — just 1,126 vines — planted in 1986 in Guarilihue Alto. Like all of Parra’s Cinsaults, it is fermented 100% whole-cluster at low temperatures, which slows spontaneous fermentation and gives the native yeasts enough time to develop the complexity Parra seeks. Maceration lasts around 60 days, and the wine ages for 12 months...
Granitic soils reminiscent of the Northern Rhône and a tiny vineyard owned by Pedro Parra, one of the best in the region. Everything is done by hand, vinification as with all his Cinsault is with 100% whole bunches and fermentation is done in concrete tanks and aging in oak foudres. One of the producer's three excellent grand cru wines that is the finest...
Along with Imaginador from the Cinsault variety, Vinista is the second of Pedro Parra's village wines (following Burgundy standards), which means that the fruit comes from different vineyards. And even though Pedro was a super-fan of the Cinsault variety for many years, Pais gradually managed to attract his interest much more. It is perhaps this...
