Pedro Parra ‘Vinista’ Itata Valley Pais

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 20 years discovering new sites, digging calicatas (pits for soil analysis) and transforming how wineries manage their vineyards. In 2013, assisted by consultant winemaker, long-term friend and business partner Alberto Antonini, Pedro released Chilean wines under his own, eponymous label. His vision was simple: to make pure wines from old bush vines in Itata, grown on granitic soils, and help the local brave vignerons who protected the land and vines for centuries.

The historic Chilean winemaking region of Itata, where vines were planted almost 500 years ago by Spanish missionaries, is 500 kilometres south of Santiago and characterised by cooling Pacific breezes, moderate temperatures and cloudy summers, allowing grapes to ripen steadily. The region has enjoyed a resurgence in recent years, with a new generation of winemakers like Pedro championing old vines and celebrating the regions winemaking traditions. All grapes are hand-harvested from dry-farmed bush vines, many over 100 years old. Thanks to the strong winds in the Itata valley, there is very little disease pressure, allowing Pedro to farm organically.

Pedros Village wines: Vinista and Imaginador are characterful expressions of Itata. They are all made with 30% whole-bunch fermentation. Vinista comprises 100% Pas sourced from 120-year-old vines, aged in concrete and stainless steel. It is defined by notes of concentrated cranberry, wild herbs and white pepper. Imaginador (100% Cinsault) spends 12 months ageing in concrete and untoasted foudres and is characterised by fine tannins and a marked minerality.

Vinification

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.

Tasting Notes

An intriguing nose with wild berry, herb, spice and white pepper aromas. These aromas carry through to the palate and are complemented with refreshing acidity and fine tannins.