Buy the book — Terroir Footprints, second edition
Why
As a terroir consultant MORE For 25 years, as a consultant, I learned from the best. And then it was time to build my winery. Pedro Parra in the winery We don't make wine, we reveal places. Pure honest farming, coastal cold pacific weather, granite rocks, no recipes no make up, 45.000 bottles, we are small by choice. Pump-over during fermentation Pedro Parra on a ladder above the foudre
Where
Burgundy taught me how to listen to terroir. My own ratatouille. Itata gave me my own sound. Horse plowing at the Chet vineyard, by the river There is only one place in South America were I can do that, is called Itata Itata in few words: older chilean vineyards planted by spanish colonisers (1550), very cold coastal weather, small appelation, 90% is on decomposed granite, 10% is on black basalt, planted with cinsault, pais and moscatel, only very old vines, bush vines, dry farmed, own-rooted, high density no tractors, so beautifull
Horses plowing the Monk cinsault vineyard
Monk cinsault vineyard
Old bush vines in the fog at the Chet pais vineyard
Chet pais vineyard
Terroir
Around 90% of Itata vineyards are on granite. Granite is made mostly of 3 minerals: quartz, mica and feldespath. Atomic granite: iron gives energy, decomposed granite gives precision, quartz gives light, sand gives finesse
Soil trench in the Miles vineyard
Miles vineyard at 10 feet down
Two soil samples in hands
Miles terroir at 6 feet (left) and 1 foot
Soil profile of the Hub vineyard
Hub vineyard: silty sandy decomposed yellow granite
Itata is granite, granite is quartz, granite is energy A block of Itata granite Pedro Parra holding a block of granite in the trench
How
Our viticulture Itata is possible one of the cleanest vineyards ecosystems on Earth Can you tell me where on the planet do you find super healthy old vines, own-rooted, dry farmed, no herbicides, with minimal sulfur applications, planted over an atomic granite terroir This sounds like the most natural vineyard in the world, isn't it? Itata Horse plowing in Itata
Old bush vines in the fog
Chet vineyard planted 1896
The vineyard team
The full monthy team
Sound
Our music interpretation (called winemaking)
The music of granite. The terroir writes the music, we simply interpret it. So What — Miles Davis score
The cellar: oak casks, concrete and open tanks
Oak casks, concrete and open tanks fermentors. Concrete and foudres for aging.
Music interpretation: 100% whole clusters, super infusion, minimal SO2, concrete and foudre, very long maceration, no fining no filtration, only terroir with organic grapes Punch-down during fermentation Super infusion explained
The team working in the cellar The bottle wall
Wines
Today we are very proud to produce 14 wines
Village wines: In'n'Out Pais, In'n'Out Cinsault, Imaginador, Vinista 1er Cru wines: Hub (cinsault), Monk (cinsault), Chet (pais), Chick (pais), Footprints (chardonnay) Grand Cru wines: Trane (cinsault), Sonny (cinsault), Miles (cinsault), Bird (pais), Resolution (chardonnay)
Village wines
In'n'Out Cinsault — 45-55 year old cinsault, own rooted, dry farmed, organic, 3.600 bottles, granite soul In'n'Out Pais — 100+ year old país, own rooted, dry farmed, organic, 3.000 bottles, granite soul, finesse and tension, point of light Vinista — 100+ year old país, own rooted, dry farmed, organic, 7.000 bottles, granite soul, finesse and tension, point of light Imaginador — 50+ year old cinsault, own rooted, dry farmed, organic, 7.200 bottles, granite sandy quartzic soul, tension and mineral
Cru wines The Jazz Collection. Jazz and wine are brothers to me.
Pedro Parra playing saxophone with his son Diego on drums
My son Diego, 2001
Jazz and wine story How to read the labels Label explanation
Pedro Parra holding a block of granite in the vineyard The Pedro Parra team at the winery