This Pacific-influenced wine is full of savory citrus and salt, with captivating texture. Like a yellow apple eaten with the skin on versus the more simple flavor of the peeled flesh. These biodynamically farmed Sauvignon Blanc grapes were removed from their stems by hand with a zaranda (the local name for a de-stemmer), crushed, and soaked with their skins for 2 days before the wine was fermented with its natural yeast. All this translates to a white wine that gets an ever-so-slight golden hue, a wonderful texture, and slightly earthy flavor from its natural skins.
This Sauvignon Blanc with its citrusy, herbaceous flavors pairs well with similar green herbs - parsley, basil, mint, tarragon, thyme, fennel, dill, chives, and rosemary. Also go nuts with spices like white pepper, coriander, fennel, turmeric, and saffron. These ingredients can be used on any main protein or vegetable to bring out these similar notes in this wine.
For Carolina Alvarado and Arturo Herrera, wine is the connection between nature and people. Founded in 2003, Herrera-Alvarado is considered the founder of the now-budding natural wine movement in Chile. Local country farmers, or huasos, have always made wine for home consumption without any additives. After studying agriculture, Carolina and Arturo became very taken with these types of living wines and devoted themselves to making wine in this style. Winemaking in the Marga Marga valley, where their cellar is located, dates back to the 14th century. Carolina and Arturo built their cellar themselves in the adobe style (out of clay) from their own vineyards. There is no electricity; everything is done by hand.