![]() Manuel is the seventh generation of the Gutierrez family to call Yumbel home, and at least the fourth generation to tend vines. Manuel Moraga Gutierrez is the owner and winemaker of Cacique Maravilla, a winery focused on traditional and non-interventionist Chilean wines in Yumbel in the Bio-Bio Valley of Chile’s Southern Regions. Serving Temperature: 48°- 52° About Cacique Maravilla ![]() If you haven't had Pais we hope this is a wonderful first experience for you! This wine is different and delicious with herbal and smokey note, balanced by fruit and some savoriness. We love that this one is a LITER of wine made from hundred year old vines. Hootananny Wines" Pipeño - Cacique Maravilla Bio-Bio - Chile Description: The labels are adapted from a series of works by the artist Louise O’Brien. On the whole Nebbiolo has become a sort of fascinating muse for us to both grow and vinify, hence naming ours ‘La Musa’ needed no prompting. Over this time we learned what a demanding plant it is but at the same time we also developed a sense of awe towards it, how its branches elegantly reach for the skies and how its big dark green leaves shade the most beautiful of bunches. It took seven years to create our first vintage of Nebbiolo. to promote biodiversity in the vineyard and an alternative organoleptic profile. We now also have 1.5 hectares of Nebbiolo composed of a range of different clonal types. We also planted Nebbiolo believing strongly in it's potential to express itself in the Monferrato terroir, given its presence historically in the region. The name Cenerina comes from the word ‘cenere’ or ‘ash’ which refers to the characteristic abundance of bloom on the ripe grape giving the appearance of a veil of ash coating the bunches. We currently have 1.5 hectares of Slarina. It is proving to be an exciting journey bringing back this almost extinct variety and having it take its place as a new entry in the Piemonte repertoire. We were immediately struck by its elegant aromas and tannic base, not to mention the story behind this indigenous grape from Monferrato that almost disappeared in the early 1900s in favour of higher yielding varietals like Barbera. Our love affair with Slarina began when we tasted a microvinification carried out by researchers in the University of Turin. Our mission is to produce fruit that is Vital, that expresses the true essence of the land and in so doing will leave the land behind both healthy and alive. It teaches us that it is down to our quality of observation and ability to act that make the farm successful and keep it sustainable. This has lead us to a deeper understanding of how to really practice agriculture, how to work with nature not against it, how We are at the heart of the process. Soon after there was the natural progression for us to become biodynamic farmers. The following year we planted our first vineyard of Slarina and Nebbiolo. The white clay fields were crying out for vines again! We quickly embarked on the journey of becoming farmers with the clear idea that we wanted to work organically. Over the space of eight years we repaired the old farmhouse and in 2013 made the move and a start at reclaiming the land. We fell in love with the wild landscape which had been pretty much abandoned since after the Second World War. ![]() We discovered this part of Monferrato in 2005 by chance when we were at the time living in Dublin doing different jobs. "We are an organic/ biodynamic farm based in Piedmont, producing Slarina, Nebbiolo and Grignolino. Serving Temperature: 50 °- 55° About Cascina Val Liberata Pairings: Blue Cheese, Cured Meat, Pasta Bolognese A perfect wine to pair alongside a charcuterie board! Lively and dry on the palate. Medium-bodied with a great acidic backbone. Ruby red in color with light floral notes, hints of red fruit, and black pepper. ![]()
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