Santa Cruz de Coya comes from four small, century-old vineyards that together add up to 12,000 plants—a little less than three hectares—all on granitic soils in the Nahuelbuta Mountains. It was fermented in a raulí trough and in concrete and then aged for a year in different containers, in concrete as well as in old barrels. The style of the país variety grown on the southern bank of the Biobío is rather delicate, with little concentration, and that's clear here in this perfumed and subtle país. It smells of flowers, earth, and red fruits, and the palate has firm and nervy tannins supporting a fragile weight rich in juicy red fruit flavors. As usual, this is a paradigm of the variety in South America.
Product Description:
Varieties : País.
Fermentation : De-stemmed/gentle crushing/wild ferment in old oak barrels with punch-downs (no pump-overs)/no unnatural temperature control/1 to 3 week fermentation/at dryness the free-run is separated and the skins are pressed.
All the wines without filtering and stabilization.
Everything by hand.
