Not available

Tierra Madre, 2019

Other vintages available
Semillon, Torontel
D.O Valle del Maule
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Granite
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 55 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Stainless Steel

Additional Information

Alcohol:12.3% Bottle size: 75cl Average age of the vines: 100/200 years Semillon 50% – Torontel 50% Winemaking: Manual crushing with a “Zaranda de Coligüe” (Bed of bamboo sticks) , both grapes are crushed and the juice is recovered to ferment with its native yeast. Aging: 3 months in refurbished Chilean Raulí Fudre, manual bottling, no filtration, only first juice. Fruity and floral with balanced mouth, medium acidity and long lasting finish.
Viña González Bastías has some of the oldest vines in the world, un-grafted and cultivated with minimal intervention, following the old techniques of viticulture in the vineyard and the cellar. 5 Ha of 200 year old Pais and other Creole grapes like Moscatel and Torontel, in the River Banks of the Maule Valley. Daniela and Jose Luis, 5th generation of winemakers in this unique terroir, isolated by the Coastal Mountain Range on the drylands of Maule, work to produce some of the most unique Pais wines in Maule, full of identity and honest expression of their terroir. The vineyard is home to herd of sheep that feed of the grass and add manure to the soil, then before spring, the soil will be horse plowed. Nothing is added to the vines or soil, not even sulfur. The vineyard is blessed with great biodiversity and good ventilation due to the ocean breeze that comes in the valley every afternoon, therefore no frost and no pest threaten the years production. The vineyard is 40km from the Cost and has rainy winters and very hot summers, represented by a Mediterranean climate. Grapes are picked and crushed in march to assure a good acidity and well balanced tannins, a very unique Zaranda de Coligue (Bambu rug)  is still to this day, the crushing method, just like the old times, and juice and skins are fermented in open cement containers, wild yeast will starts working within the second or third day and with the help of punch downs it is stimulated until the skins fall down to the bottom of the “lagar”. Then racked to our refurbished Rauli Fudres and Clay amphoras to stay there during the winter for natural decantation. After 6 months our wines will go into the bottle for an extra 6 months of Aging.
  • Maule Valley, Chile
  • 7 wines on RAW WINE - View All


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