We are Davide and Marco. We’ve been friends since 3 years old, and although we took different roads at times, we found each other again during college. Since then, we began our journey into the world of wine.
Our wines are made simply by spontaneously fermented grapes. We don’t add anything else, no clarifying agents or filtration. Residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive.
We’re in a process of constant research, taking inspiration from many winemakers that we’ve met on our journey and with whom we continue to have a dialog about how to cultive, ferment, conserve and age wines. They are a source through which we synthesize our experience, which is in constant evolution.
Grape: Pinot Nero
Vineyard Size: 1 hectare
Soil: clay, limestone
Average Age of Vines: 25 years
Harvest: by hand
Winemaking: 10 day spontaneous fermentation in vats with indigenous yeasts, pigéage
Aging: in amphora
Added S02: none
Varieties 54% Zinfandel, 37% Carignan, 5% Petite Sirah, 3% Pinot Noir, 1% Cabernet Sauvignon Winemaking Details To make this wine we assembled 29 small lots that had been vinified separately...
Leonardo Erazo created “A Los Vinateros Bravos” winery in the heart of the Itata region (south of Chile). The vines of Itata thrive in a steep hills landscape without irrigation.Bush...
Fermented in stainless steel, this is a varietal Frappato. Pale colour. Beautifully perfumed with fresh cherry fruit and herbs. The palate is sappy and elegant with bright fruit and lovely...