Farmer: Ernesto Soto. Mainly Torontel + Corinta (Chasselas) + Cristalina (Semillon) + Muscat d’Alexandria from organic, dry-farmed bush vines ranging from 100 to 200 old on deep, sandy, clay soils rich in decomposed granite on a flatter parcel in the Carrizal sub-zone of the Maule region. The bunches are harvested by hand and manually destemmed using a traditional zaranda; fermented spontaneously with indigenous yeasts in open wooden lagares; macerated for 3 weeks with the skins; and aged briefly in wooden tanks called pipas (from which the name “pipeño” is derived). The wine receives a very small amount of sulfur and a gentle filtration before bottling in liters.
Site and the lengthy maceration distinguish the Carrizal from the Portezuelo white. The Carrizal is comes across as richer–everything about the wine is golden, from the color to the honey-caramel-golden apple flavors and aromas—with more weight to it as well. There is a slightly phenolic feel that gives a gentle bit of structure to the wine, but the finish is still clean, not viscous at all, and dry.