Leonardo Erazo created A Los Viñateros Bravos winery in the heart of the Itata region (south of Chile).

The vines of Itata thrive in a steep hills landscape without irrigation. Bush vines are very old in this region, and finding 100 years old vines is common here.

The volcanic and granitic soil provide an extraordinary environment for root growth resulting in very healthy vineyards. Leonardo doesn’t interfere with the terroir to bring a strong sense of place into the bottle.

Winemaking is simple, using only native yeast and cement tank for fermentation and aging. Authentic wine, full of life, vibrancy, tension, and freshness.

The Itata Valley, located in Chile’s southern wine region, is one of the country’s oldest viticultural areas, with vines first planted by Spanish settlers in the 16th century. Its climate is strongly influenced by the Pacific Ocean, which brings cool breezes and morning fogs, moderating temperatures and creating ideal conditions for slow, balanced ripening. Summers are warm but not excessively hot, while winters are rainy, providing sufficient water for dry-farmed vineyards.

Soils in Itata are predominantly decomposed granite and clay, offering good drainage and low fertility that encourage vines to dig deep and produce concentrated, characterful fruit. Old, ungrafted bush vines are a hallmark of the region, some more than a century old, particularly for País and Muscat of Alexandria, two traditional varieties that thrive here.

In recent years, Itata has gained international recognition for its fresh, terroir-driven wines. País wines are light-bodied with bright red fruit, earthy notes and vibrant acidity, while Muscat produces aromatic whites with floral, citrus and spicy nuances. Cinsault, increasingly planted, delivers lively, juicy reds with supple tannins. Overall, the wines of Itata are celebrated for their authenticity, freshness, and sense of place, bridging historic traditions with modern expressions.

Cinsault (also spelled Cinsaut) is a versatile red grape variety traditionally associated with the south of France, particularly the Languedoc and Provence regions. It thrives in hot, dry climates and is valued both as a blending grape and, increasingly, for varietal wines. Cinsault is also a key component in many rosés, including those from Provence, and has played a historical role in the wines of North Africa and Lebanon. It is one of the parent grapes of South Africa’s Pinotage, having been crossed with Pinot Noir.

The grape produces light- to medium-bodied wines with soft tannins and moderate acidity. Its aromatic profile is typically fresh and fruit-driven, offering notes of red berries such as strawberry and raspberry, alongside floral hints, spice, and occasionally a touch of earth or garrigue. When yields are controlled and vines are well-managed, Cinsault can produce elegant, perfumed wines with notable finesse.

Viticulturally, Cinsault is prized for its drought resistance and productivity, though it can suffer from poor fruit concentration if overcropped. Its large berries and thin skins make it susceptible to rot in humid conditions, so it is best suited to warm, dry climates. Today, it is seeing renewed interest in regions like South Africa, California, and Australia for fresh, low-intervention winemaking.