Description

The fermentation is always with native yeast and native bacteria

The cider was then pressed

and 10% Merlot vines grown in the hills and grown on trellises as in the Umbrian peasant tradition

For Marin Fumey

2021 Macatho ‘Pedro Jr’ Cinsault, Itata Valley, Chile Georges Laval The fermentation is always with100% Cinsault from the Tinajacura vineyard near Guarilihue. The grapes are hand harvested and deposited in a stainless steel tank for 100% whole cluster carbonic maceration for 20 days, then raised on fine lees in the same vessels until the following March.

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2021 Macatho ‘Pedro Jr’ Cinsault, Itata Valley, Chile Georges Laval The fermentation is always with

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