Agricola Luyt - 'Carrizal' - Pipeño Blanco - Maule Valley, CL - 2024

Notes from the Winery/Importer

Carrizal is the wine of Ernesto and Marisol Soto. They produce both red and white Pipeño, on about 14 hectares of vines. A singular thing is that there are no press, we destem and crush the grappes as much as possible to extract pulpe skin and juice; those ferment during 15 days with punchdown, at the end of this period the wines are left under the cap for a week. After 3 weeks the wine is ready to be bottled as primeur. Check it out here

Notes on the Producer

Louis-Antoine Luyt I travelled all around to talk to landowners, and they told me they never produced for themselves, partly because they could not compete with the prices of cooperatives. So, they were obliged to sell their grapes. The more I got to know, the more dedicated I became to fight for the independent viticulture. To protect the old vineyards from getting torn out. Especially, the nearly forgotten and highly neglected ‘País’ vines. I was told it was impossible to make good wine out of it. And I shouldn't even think about being able to sell them. My thought was: ‘challenge accepted…’ I went to Beaune to study oenology, where I met Matthieu Lapierre and many other likeminded spirits. I did my internship at Domaine Marcel Lapierre and learned about making wine that respects the land, nature, tradition, is made with minimal intervention in the cellar, and breaks away from the conventional along the way. This is exactly what I wanted to bring back to Chile. And so, in 2006, with the support of my cousin Matthieu de Genevraye who believed in my mission, I did. My main objective was to safe the old vineyards and to create good wines made from native varieties. To motivate landowners to take a chance, to abandon the construction of selling their fruit in favour of making their own wines with me. Creating communities that assured the family, while developing wines respectfully made. Collaborating with them, building a lasting relationship that was fuelled by curiosity and excitement. Reinvigorating a culture that was on its way to cease to exist. In turn, I wanted to share with them my traditions, so I started teaching them the Beaujolais method and they taught me ancient Chilean vinification. Still, to this day we make wines in both manners, so you can taste and experience both of our roots and traditions.