Pipeno Coronel del Maule
- Red
- País
Winemaking Information
The fruit is harvested by hand and manually destemmed using a zaranda (a traditional mat used to separate the berries from the stems). Spontaneous fermentation and maceration occurs with indigenous yeasts in open wooden lagares at the site they were farmed. The wine is then racked to wooden tanks called pipas (hence “pipeño”) or stainless steel tanks to be transported to a bottling facility where the wine is lightly filtered and bottled very shortly after its fermentation to be released in a primeur style. S02 specifics are: half a gram per hectoliter added after fermentation for transportation, half a gram at racking in the cellar and one to two grams added at bottling.
SO2: During winemaking, at bottling
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Vino Tinto
Soil Composition: Granite, Clay
Farming: Organic (not certified)
Fun Facts: Made in a primeur style for immediate consumption, Pipeño is derogatory slang for "peasant wine" and is usually made with the País grape. Louis-Antoine is largely responsable for reclaiming the term, highlighting unique terroirs and farmers: each bottle sports the name of a sub-region, and is either purchased fruit he's vinified or finished wine made by the farmer. All Pipeños come in one liter bottles.
Thanks to importer Louis/Dressner for details above