Pinot Noir

The Curicó Valley sits in Chile's central valley between the Pacific Ocean and the Andes - a cool climate region that's ideal for Pinot Noir. What makes this wine unusual is the vines themselves: original European rootstock sourced from Burgundy, France, grown on volcanic basalt and limestone soil. That combination keeps the soil cold, slows ripening, and gives the wine its signature elegance.

The winemaking follows the Burgundy style - a tradition focused on letting the grape speak. In Burgundy, Pinot Noir is made to be transparent: light-bodied, aromatic, and terroir-driven rather than bold and extracted. Every decision in the cellar is about preserving what the vineyard gives you.

We start with a five-day cold soak in concrete tanks, leaving the grapes on their stems. This slow extraction pulls out deeper, earthier aromas and softens the tannins before fermentation even begins - giving the wine more complexity without heaviness. After fermentation, the wine spends nine months in neutral French oak - oak that's been used enough times that it no longer imparts wood or vanilla flavor. It simply softens the wine, rounds the edges, and adds a subtle creaminess to the finish.

And like everything we make, it's natural. We practice regenerative organic farming - no pesticides, no herbicides, no synthetic intervention in the vineyard or the cellar. Fermented with native yeast that occurs naturally on the grapes, with minimal sulfites added. You can taste exactly where it came from.

Dry: 2/5

(1 = Dry, 5 = Sweet)

Body: 2/5

(1 = Light Body, 5 = Heavy Body)

Vol: 1.5L (equivalent of 2 bottles or 10 glasses)

Vol: 1.5L (equivalent of 2 bottles or 10 glasses)

Calories: 109 * based on 5oz glass

Carbs: ~0.7g

Alc: 13%

Sugar: Zero grams per serving

Farming: 100% Organic Grapes, 100% Native Yeast | Vegan-Friendly

Sustainable Packaging: Airtight spout closure keeps wine fresh for 30 days after opening and reduces carbon footprint by 80%. BPA Free.