In southern Chile, the steep Itata Hills have fantastic potential for making wines with unique character. From ancient vineyards planted over volcanic or granitic soils, it’s not uncommon to see 150yr old vines in these rolling foothills.
After studying Agronomy and Enology at the University of Chile, winemaker Leonardo travelled the world to gain experience in winemaking and biodynamic methods. Returning home, he started A Los Viñateros Bravos, which translates to ‘to the brave vignerons’ - an ode to the region’s grape growing history and not giving up on these gnarly old vines.
Dry-farmed, un-irrigated and untrained, these ancient vineyards require as little stylising as possible to showcase the deep expression of their terroirs. While employing biodynamic principals, he uses the advice of the experienced local farmers who have been naturally farming this region for centuries. In the cellar he utilises native yeast ferments in concrete vats, with only a touch of sulphur added just before bottling. Natural wines, pure and exhilarating.
60-year-old Cinsault vines thrive in Itata's cold climate, producing this vibrant and juicy wine with an abundance of redcurrant, rose petal, clove and a slightly smoky finish. Tannins are light and dusty, and you can taste a salty slatey-ness from the granitic soils.
What's the difference between biodynamic and organic wine?
Biodynamic principles are largely similar to organic in growing methods and use of pesticides and herbicides, yet biodynamic growers tend to incorporate a more philosophical ethos to their farming, seeing agricultural sites as holistic organisms, with their own individual nature.
This approach was influenced by the practices of Rudolf Steiner and often includes planting with the phases of the moon and a strong focus on composting and recycling materials, striving for a closed-loop system with minimal external inputs.
Many organic wines you can find on shelves will also be biodynamic, but it's worth knowing that there is a difference in their meaning and the requirements for their classification.
