Vintage 2017

Tinto Nitanto, Terroir Sonoro

Terroir Sonoro
Product Code: JJ04ZZRC

Tasting Notes

Fresh and fruity, approachable light red. Rustic and spicy, offering a mouthful of red cherries and tangy red currants

Profile

Cinsault
12
CHILE
6
Cork
Terroir Sonoro
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            [Notes1] => Fresh and fruity, approachable light red. Rustic and spicy, offering a mouthful of red cherries and tangy red currants			
			
			
			

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            [Notes4] => Classic zesty citrus aromas with light juicy fruits and a satisfying long dry finish.
            [MediaNotes] => 95 pts Tim Atkin Report

            [ServingSuggestion] => Potato and chorizo tortilla, mexican burritos.			
			

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OrganicNaturalVeganVegetarian

About this product +

Producer >

A winery born from the study of music. Juan José Ledesma worked for years in the vineyards, researching grapevine genetics for the Chilean government. Whilst on his travels he discovered a Malbec vineyard that was over 100 years old. His request for backing to restore this vineyard was declined, so he tried a different angle, the research of the effect of music on wine. Each barrel is plugged with a different tune, playing inside, turning the lees, shaping the wine.Following his discovery of the ancient Malbec vines, Juan José expanded the business to work with other dry grown, ancient ancestral vines grown in Itata and Biobio. As their name suggests, Terroir Sonoro is all about 'terroir and songs'.

Winemaking >

70 years old plantation of Pais grapes in a monovarietal, low bush ungrafted and dry farmed vines without any other management than the prunning and mechanical weed control. Cinsault is a newer plantation, 50 years old, exaclty in the top of the same hills, vertical trellis conduction system and organically growed vineyard. Granitic soil with little quartz in the surface with southwest exposure. Grapes are early season and hand picked, desteemed by hand in a trational but improved zaranda that use plastic material instead “colihue wood” sticks over an open tank. The fermentation occurs with skins for 10 days and daily punch downs , pressed in a basket press and stored in a stinless steel tanks until botlling.

Awards +

95 pts Tim Atkin Report

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