Pais '215 BC Ferment'

• País
• 4 farms on hillsides near Sauzal, Puico Bajo & Alto, Truquilemu, farmed by hand and horse
• Hand harvested
• Fermented with indigenous yeasts in conical fermenters – open top lagars, with caps punched down by hand
• Lignified stems re-introduced after crush (to avoid carbonic maceration)
• Aged in neutral [very] old barrels over one winter
• The wine is called 215 BC because “A winery was making País in Portezuelo in 1548 (documented); Cabernet Sauvignon (a crossing of Cabernet Franc & Sauvignon Blanc) is documented from 1763 (near Bordeaux). The difference: 1763 – 1548 = 215 thus: 215 year BC ‘Before Cabernet.'”

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