'NATURAL' WINE
PRACTICING ORGANIC FARMING
Moscatel Alejandria (Muscat of Alexandria)-driven field blend
The name 'pipeno' in Chile refers to a traditional, humble wine that's made in a refreshingly light, everday drinking style. This bottling keeps the low-tech (even 'natural') winemaking, but elevates the quality. It's bottled quickly after fermentation, so cloudiness is normal. This Pipeno Blanco, fermented dry, makes for an expressively fragant - but light and refreshing - white, made for chilling down on a summer day. An upfront musky perfume (including blossoms and rose, mandarin peel, and lychee) becomes juicy, vibrant, and saline on the palate, with a clean finish that lingers on those juicy, perfumed fruits.
"This wine embodies Itata’s Pipeño tradition, which is to say that it’s a farm wine meant to be consumed young & fresh. It is a field blend of mostly Moscatel from dry-farmed, own-rooted vineyards planted in the 60s. Unfiltered because it’s made for drinking right after harvest, they are appropriately put in liter bottles to quench thirsty palates, while still having enough to share.
The oldest wine ever produced in Chile back in 1551 was called Pipeño. Old vines and natural winemaking make these wines a great introduction to the old vines of Itata. Pipeño Blanco is made with old bush-vine Moscatel planted in the 1960s... unfiltered and intentionally hazy, which has been the tradition of Pipeño since the oldest memory of these wines. Pipeño is the greater regional “terroir series,” while Viñateros Bravos is the “soil series,” where the old vines have a greater interaction with each specific mother rock, highlighting their mineral characteristics and wineprint. The “cru series” is the result of ten years of soil mapping across the Itata hills, and these are the vineyards that got destroyed. In these wines the layers of complexity and depth, and the longer aging potential are more apparent. All the wines are vinified in concrete (eggs, spheres, and more), amphoras, large wood vats and food-grade polymer containers, and they’re pressed in a vertical, wooden press." - THE SOURCE IMPORTS
PRACTICING ORGANIC FARMING
Moscatel Alejandria (Muscat of Alexandria)-driven field blend
The name 'pipeno' in Chile refers to a traditional, humble wine that's made in a refreshingly light, everday drinking style. This bottling keeps the low-tech (even 'natural') winemaking, but elevates the quality. It's bottled quickly after fermentation, so cloudiness is normal. This Pipeno Blanco, fermented dry, makes for an expressively fragant - but light and refreshing - white, made for chilling down on a summer day. An upfront musky perfume (including blossoms and rose, mandarin peel, and lychee) becomes juicy, vibrant, and saline on the palate, with a clean finish that lingers on those juicy, perfumed fruits.
"This wine embodies Itata’s Pipeño tradition, which is to say that it’s a farm wine meant to be consumed young & fresh. It is a field blend of mostly Moscatel from dry-farmed, own-rooted vineyards planted in the 60s. Unfiltered because it’s made for drinking right after harvest, they are appropriately put in liter bottles to quench thirsty palates, while still having enough to share.
The oldest wine ever produced in Chile back in 1551 was called Pipeño. Old vines and natural winemaking make these wines a great introduction to the old vines of Itata. Pipeño Blanco is made with old bush-vine Moscatel planted in the 1960s... unfiltered and intentionally hazy, which has been the tradition of Pipeño since the oldest memory of these wines. Pipeño is the greater regional “terroir series,” while Viñateros Bravos is the “soil series,” where the old vines have a greater interaction with each specific mother rock, highlighting their mineral characteristics and wineprint. The “cru series” is the result of ten years of soil mapping across the Itata hills, and these are the vineyards that got destroyed. In these wines the layers of complexity and depth, and the longer aging potential are more apparent. All the wines are vinified in concrete (eggs, spheres, and more), amphoras, large wood vats and food-grade polymer containers, and they’re pressed in a vertical, wooden press." - THE SOURCE IMPORTS
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