Viejas Tinajas Cinsault Price € 22.50

de martino viejas tinajas hi

De Martino resurrects an old winemaking tradition of using large earthenware jars, known as amphorae or tinajas, that is deeply rooted in rural Chilean winemaking culture to create this all-natural wine. 

Sensory features: A lovely fresh nose of red currant jam and violets is well defined. The palate is medium in body with crisp red currant and dark cherry accented by touches of fig and marmalade.

Technical Notes                                                                                                                                           Grape variety: 100% Cinsault - Secano Interior, Itata Valley                                                                             This wine was born with the aim of producing a wine in the most natural possible way, using minimal intervention and recovering an old, Chilean tradition of using terracotta amphorae to make wines, a use which was largely given to these noble vessels to store, age and transport wine. With this goal in mind, the De Martino winemaking team decided to use Cinsault grapes from the Guariligüe area of Coelemu, an area where they still preserve the technique of cultivating vines from old vine stocks, using sustainable management methods and keeping alive traditions such as using horses as a work tool. The vineyard which produces this wine is located 22Km from the Pacific Ocean and 500Km to the South of Santiago. It is a mountainous region with granite soil, gentle rolling hills and a large number of old vineyards. This vineyard in particular is 30 years old. It is unirrigated, ungrafted (no rootstock) and uses the gobelet training system. Cinsault has low-acidity, and that’s why we looked for a vineyard close to the sea, with a cooler climate, so as to strengthen its acidity.

The grapes were harvested toward the end of March. They were then de-stemmed and the grapes were fermented in the amphorae for 2 weeks using carbonic maceration. The wine spent the winter in the amphorae and in spring, following the malolactic fermentation, the wine was bottled without any ltering. It is important to note that no additives (enzymes of artificial yeast) were used, with the exception of a small amount of sulfur dioxide to help preserve the wine.

Best served: Goes well with certain soft cheeses, fresh spider crab, sushi and all kinds of fresh food such as salads, seafood and cold dishes.           

Serving Temperature: 12°C

Alcohol content: 13%

Bottle size: 750 ml 

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