95pts Stu Piggot
Very perfumed and vivid, with aromas of sliced citrus, peaches, cranberries, strawberries and a hint of dried honeysuckle. Medium-bodied with very fine tannins, lovely finesse and length. Floral aftertaste. Drink or hold.

Notes from the Vineyard:
Chacra was created by Piero Incisa della Rocchetta in 2004 with the intention of finding the most unobstructed expression of the climate, micro-climate, and terrior of Mainqu in the Ro Negro region of Patagonia.

Respecting the environment by following biodynamic and organic principles, Piero strives to make wines that are transparent, pure, delicate, and floral with a strong minerality.

Harvests usually begin late February to early March. The old vineyard offers polyphenolic maturity and yields a very low natural performance as to the fruit load (1-1.5 kilos/plant). Consequently, these vineyards strike a perfect balance; the lower the yield, the higher the natural concentration of the berries, thus boosting the quality of the vineyards and bunches.

Once harvest begins, grapes are picked in the small hours arriving to the winery with the remaining hint of that distinctive Patagonian morning cold. Only the best bunches are picked; bunches that dont reach our quality standard are left to feed the birds. At the winery, a second careful selection takes place where the best bunches are chosen to produce Chacra wines.

At the completion of selection, maceration and the beginning of fermentation are carried out in small, round tanks of little depth and great width to maximize skin contact with the must assuring both equilibrium and homogeney

With regard to maceration, we work delicately and without excessive extraction, in order to obtain a balanced and elegant expression. Fermentation is made at temperatures below 20C (68F) with indigenous yeasts in small cement vats. Purification of the wines is made by natural decantation, without filters or other techniques, the intention being to preserve the products natural aromas.

We use French oak, extra fine grain barrels, which are dry aged for thirty six months. 32 and 55 and Sin Azufre are aged in barrels of second wine