Each wine is from a different place: Caliboro, Sauzal,
Truquilemu, Portezuelo – a separate parcel of 1-2 hectares belonging to a
small farmer who works with horse and plough as his family has done since
colonial times. The wines are about places not varietals.
All of the wines are made by hand with native yeasts in small
tanks, punched down manually and pressed out in a small basket press.
(Students of Alvaro’s, today head of Oenology at the University of Chile,
do help with some of the cellar work.) GWCo is still very much a DIY
operation towing the crop back to the winery in a trailer behind a trusty
pickup 2,000 kilos at a time.
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