Why does TINTE taste like that?

Why does TINTE taste like that? 1417 1890 Abby

TINTE (natural wine)
We have found TINTE is best drunk chilled before or after dinner. It can also be a nice accompaniment with salads or spicy food…but everyone’s tastes are different so experiment for yourself.
We started making wine in 2013, the first batch had a few quirks but thanks to some great advise from the local Maule young winemakers club we were able to develop techniques that allow the grape and lands to be fully expressed in TINTE.

This is the beauty of natural wines, they have an integrity to the grape and the land, rich nutritious soils and warm air create an exciting flavourful wine. This also means each year will be a new experience, a new wine. Enjoy!

Why TINTE tastes like it does:
Our 100 year old Pais vines are dry farmed (we never water them) and soak up the strong sun and elements in Chile, which ensures the strong unique flavours of the grapes.
Our small farm is certified organic but our approach is beyond organic,we practise something closer to natural agriculture and don’t do anything to the vines other than gently prune them and thin them in early Summer (to make the agraz).
When the grapes have turned red we hand-harvest them, press them and store the juice in a mixture of small steel tanks and old oak barrels. The unique pinky orange colour of our wine is formed at this point because we don’t add back in the red skins for the fermentation. The natural yeast on the grapes starts the fermentation and we allow the grapes to ferment fully over about 12 months in one long cycle. This is truly a natural wine, no artificial yeast or sulphates are use to start/stop the fermentation process…the grapes are in charge.

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