95% Pais/5% Cargadora (aka Cinsault). The Portezuelo fruit is organically grown by Patricio Martinez in the Bìo Bìo region (south of Maule in the dead-center of Chile, the area most dedicated to the growing of Paìs). His Paìs vines have a litlte Cinsault, or Cargadora, mixed into the 150-year-old plantings, on granitic soils which Louis-Antoine says are most reminiscent of Morgon's esteemed Côte du Py. “Pipeño” is the term for traditional huaso, or farmer, wine: all of Luyt’s are made by the farmers on their own properties with the logistical support of Louis-Antoine and his team.
The Luyt pipeños are all made similarly: the fruit is hand-harvested and de-stemmed; the wine is fermented with natural yeasts in traditional, open-top vats known as lagares with a relatively short maceration; and the wine is then aged briefly before bottling with a small amount of sulfur. In the case of the Portezuelo, it spends two months in traditional large wooden tanks.
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