Primo Pinot Noir

Primo de Los Vascos is about going into our roots and exploring the land we inhabit to discover new Chilean terroirs and grapes. This inspires us to find new expressions of wines and spark collaboration with local growers who feel like family.

The vineyard is nestled in Leyda, one of Chile's burgeoning wine regions within the San Antonio Valley. Located to the west of the Coastal Range, the vineyard is positioned 11 km from the Pacific Ocean and 6 km from the Maipo River. Cloudy mornings and the cooling Humboldt Current moderate summer temperatures, keeping them below 24°C. This optimal climate allows for gradual grape maturation, resulting in wines with crisp acidity. The plot is located on a hilltop, characterized by a soil made of clayey first horizon of fluvial origin and a second horizon of limon-sandy soil of granitic origin. The presence of active calcium carbonate between these horizons imparts a distinctive tension and texture to the wine. This vintage was characterized by moderate rainfall, a little less than usual, and continued with a very cold spring. The beginning of the summer was cold, but temperatures gradually increased and remained very stable throughout the season, without reaching extremes, which allowed us to obtain an ideal ripeness resulting in great balance and quality. The entire block was harvested by hand on March 28th.

The grapes are harvested manually at their aromatic peak and fermented in stainless-steel vats. One vat is filled with destemmed grapes with regular pumping overs, and in other vats, grapes are fermented with part of the stems and undergo soft pigeage. Temperature is monitored during the whole fermentation to avoid over-extraction and preserve the aromatic potential of the grapes. Aged for 12 months partly in concrete eggs and partly in barrels.

Medium-deep ruby colour with garnet hues. On the nose, the wine is intense and complex. Initially, floral notes stand out, such as rose and clove, along with fruity notes of sour cherry, black cherry and red currant. Fresh mushroom touches, typical of the variety, also emerge. On the palate, it conveys good volume and tension with chalky tannins.