Winemaker: Leonardo Erazo
Farming: Biodynamic
Variety: Cinsault
Terroir: These 60-year-old Cinsault vines thrive in Itata's cold climate and dry farmed granitic soils. Pure granite soils forged hundreds of millions of years ago underneath the earth's surface
Vinification: Fermented in concrete with only a touch of SO2 at bottling,
Tasting Notes: Delicious red currant, clove, rose petal, and a slightly smoky finish

Leonardo Erazo is a rare talent. The diversity of experience and knowledge he possesses on all subjects surrounding wine is impressive. After graduating from the University of Chile with a degree in Agronomy and Enology, he traveled the world for a decade working for various estates doing research in soil science, geology and biodynamics. Leo’s minimalistic style of winemaking and growing requires exceptional discretion on his part, combining some modern techniques with established traditions. He believes that the best dry-farmed ancient vineyards found in the Itata Valley require as little stylizing 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 utilizes native yeast ferments, elevage in very old barrels, minimal additions of sulfur just before bottling, with no other additions. Indeed, he’s making “natural wines,” but without the natural wine baggage. Refreshingly transparent and elegant, his terroir-focused wines are some of the truest tastes of Chilean wine I’ve ever experienced.

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