Roberto Henriquez Molino del Ciego 2023 042726OFFER The fruit ferments naturally for

The fruit ferments naturally for nine to ten months in large wooden foudres before a single distillation

and with confidence in its own voice

this wine displays the house's characteristic floral grace paired with serious depth

The 2019 vintage delivered the cool-vintage version of this site: aromatically layered

Roberto Henriquez Molino del Ciego 2023 042726OFFER The fruit ferments naturally forRoberto Henriquez is one of the leading voices in Chile's heritage grape revival a young natural winemaker working out of the Bio Bio and Itata Valleys to rescue old vine parcels of Pais, Semillon, Moscatel, and other heritage varieties that had been written off by the industrial wine machine. "Molino del Ciego" (the blind mill) is named for an abandoned mill near his vineyards, and the wine is a low intervention, old vine skin contact white made