Diego Losada had a guitar habit and a science education. If you’re going to head for zero/zero winemaking, the coupling of those talents is spectacular preparation. He rents 15 parcels... read more →
All of Renan Cancino’s wines get hand-destemmed on the zaranda, foot-stomped, fermented and aged in old wooden barrels where they stay until bottling. They stay in that bottle one more... read more →
Renan Cancino is a minimalist and proud traditionalist winemaker. All of his wines get hand-destemmed on a the zaranda, fermented, foot stomped and then aged in old wooden barrels. Here the... read more →
Macarena and Thomas get this own-rooted país in the Itata Valley’s granitic soils. The grapes are de-stemmed and spontaneously fermented in stainless steel with two months and two weeks on... read more →
The Guarilihue region of Itata was long known for its small plots of hilly, fabulous terroir. That’s the homeland for Tinajacura’s fruit. This wine is made with old, own-rooted cinsault... read more →
A blend of both grape and terroir here. The chasselas comes from basalt and the chardonnay from old river beds. According to their habit, the fruit is destemmed and co-fermented... read more →
I visited Carolina and Alvaro last year and you can read about the journey here. They have been making natural wine because they are traditional people with a strong sense... read more →
Drink a sauvignon blanc from Chile? Ideologically, it’s not my favorite thing. But here, I did and did so happily. My first time drinking this was last January in Valparaiso.... read more →
Valentina Passalacqua has a lot of hectares—something like 60—in Puglia but when she noticed that the wines from her limestone terroir showed a more pronounced salinity she decided to birth... read more →
Loreline Laborde works in the Jura in a village near Poligny, southwest of Arbois. She makes more complex wine with every vintage. This trousseau, grown on blue grey marl, made... read more →