COLOUR
Rosé
TYPE
Sparkling
VINTAGE
2025
GRAPE
País
PRODUCER
Ignacio Pino Román
REGION
Itata Valley
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Medium
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Ignacio 'Nacho' Pino Román is an agronomist and winemaker who returned to Chile's historic Itata Valley after working harvests across Portugal, New Zealand, and California. Rather than purchasing estate vineyards, Nacho established deep partnerships with local smallholder farmers, paying them fair wages to preserve ancient, ungrafted vines. This Pét-Nat is sourced from Eliana Sanhueza's three-hectare parcel of 60-year-old País vines in Trehuaco, located in the coastal drylands of the Secano Interior. By championing the historic and often overlooked País grape, Nacho seeks to protect the vanishing viticultural heritage of the region while crafting transparent, low-intervention wines that reflect the unique decomposed granite soils of Itata.
ALCOHOL
12.5%
AVG. PRICE
€18
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
The wine is sourced from 60+ year-old, own-rooted País vines growing in the coastal drylands of Trehuaco, just 20 kilometers from the Pacific.
Fact 02
Winemaker Ignacio Pino Román pays local growers double or triple the market rate to encourage organic farming and traditional horse-ploughing.
Fact 03
Ignacio was named Winemaker Revelation of the Year by Chile's prestigious Descorchados wine guide in 2022.
FOOD PAIRING
Read more
WINE MAKING PROCESS
This sparkling wine is crafted using the ancestral method (Pétillant Naturel). The 60-year-old, dry-farmed, own-rooted País vines are hand-harvested early to preserve high natural acidity. Whole bunches are gently pressed without destemming to extract only high-quality free-run juice. Spontaneous fermentation begins with native yeasts in temperature-neutral stainless steel tanks. Before fermentation is complete, when approximately 8 grams per liter of natural residual sugar remains, the wine is bottled under a crown cap. The fermentation finishes naturally inside the bottle, trapping the carbon dioxide to create a delicate, natural effervescence. The wine is aged on its fine lees and is neither disgorged nor filtered, with no added sulfites or dosage.
