Chacra Treinta y Dos is a single vineyard wine, made from old vineyards planted in 1932 on a land layered with clay, sand and pebbles. The most structured of all Chacra’s wines, Chacra Treinta y Dos is meant to be aged. Its soft characteristics and velvety tannins, however, make it drinkable at a younger age. This red balances toasted spice and mesquite notes with the macerated cherry fruit character, remaining fresh through the mineral-tinged finish.
100% Pinot Noir
Aged: 19 months in concrete tanks for 45% and 55% in 2nd, 3rd and 4th use French oak barrels
100% natural and unfiltered
Organic and biodynamic
Cincuenta y Cinco comes from vineyards planted in 1955 which gently rest on a sea of pebbles, typical in riverbed soils. It is fermented whole cluster at very low temperatures, enhancing the floral characteristics of the wine. Cincuenta y Cinco has the highest amount of tension of all the Chacra wines while it still retains a comfortable ease. There is a wonderful purity in this wine with dried strawberry and iodine. This refined red mixes crushed bilberry and cherry fruit with undertones of smoke, game and mineral. A fine length.
100% Pinot Noir
Aged: 11 months in concrete tanks for 50% and 50% in 2nd, 3rd and 4th use French oak barrels
100% natural and unfiltered
Organic and biodynamic
Sin Azufre is a handcrafted personal project by Piero himself. It is an experiment of making wine without science, using only the eyes, nose, palette, and reasoning as tools. These organic and biodynamic grapes are harvested from a special section of the Cincuenta y Cinco vineyard. In 600L barrels, the fermentation begins spontaneously on day 3 to 5 of maceration. At the end of the fermentation cycle (usually 15 to 21 days), the must is placed in used barriques for 11 months, without the inclusion of pressed wine. Sin Azufre characteristics are soft, balanced, lively, transparent, and extremely energetic with pronounced minerality and well integrated soft tannins. Pairs universally.
100% Pinot Noir
Aged: 1 month in concrete tanks for 46% and 54% in French oak barrels
100% natural and unfiltered
Organic and biodynamic
Lunita is a very special wine to me. It is made from a very old, un-grafted, tiny vineyard of 1.5 hectares that we nourished back to life over the course of the last 13 years. The vineyard sits on the middle part of our valley and has an equal amount of calcarious material, sand pebbles, and clay. In prior years, the grapes of the Lunita vineyard were destined to Barda, as I felt that the vines were still somewhat not perfectly balanced. Slowly, as the vineyard came back to life, we decided to ferment it separately. Lunita’s grapes are picked early in the morning and are fermented in an open cement tank in whole clusters. The wine is not extracted nor concentrated as we ferment it by infusions. 50% of the elevage is done in used oak barrels and the remainder 50% is fermented in cement.
- Piero Incisa
100% Pinot Noir
Aged: 11 month in concrete tanks for 100%
100% natural and unfiltered
Organic and biodynamic
Pure, minerally and powerful, with concentrated flavors of red plum and dried raspberry, loaded with powerful meaty notes. Sandalwood accents linger on the finish, showing caressing tannins.
Its structure being rather airy and open, Barda was conceived to be consumed while still fresh and young. Its alcohol percentage is generally low – 12 to 13 percent. Produced from Chacra’s youngest vineyards, Barda has a strong and character and is intended to be versatile – a perfect companion for most foods. The vineyards, planted in 1990, grow on slightly sandy soils. As all our vineyards, Barda’s vineyards are ungrafted and massale selection yielding over 2 kilos per plant. It is fermented at low temperatures in round cement tanks, with natural and unfiltered indigenous yeasts.
A perfect pairing for fish, salads and omellettes.
100% Pinot Noir
Aged: 50% in concrete tanks and 50% in French oak barrels (15% new) for 11 months
100% natural and unfiltered
Done in collaboration with Jean-Marc Roulot, is produced from 40 year old vines in mineral soils with alluvial stones covered in calcaire. The wine is intense and energetic, high pitched and lively, round and austere, refined and mineral. It has a dry mouthfeel and a saltiness natural to the area.
100% Chardonnay
Aged: 20% in concrete eggs, 15% in stainless steel tanks and 20% in used French oak barrels for 10 months
Done in collaboration with Jean-Marc Roulot, was picked early as the grapes ripened early but maintained acidity. Fermented in barrel without malolactic, spending 11 months in barrique, this has an up-front fruit, a salinity shared with Chacra Chardonnay, and a tasty finish lent by the calcareous components of the alluvial soil.
100% Chardonnay
Aged: 18% in concrete eggs, 25% in stainless steel tanks and 57% in French oak barrels (12% new) for 10 months