Echeverria 'Miao' Pet Nat Rose 13% 75cl

A Pét Nat with a strong personality, pure, rich and fruity with slightly cloudy appearance from natural vinification and a gentle effervescence. 

Producer:

Viña Echeverría is a family-run estate winery, owned and managed by the Echeverría family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverría is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverría combines nearly a century of viticulture and winemaking experience with a modern state-of-the-art winery, to produce an extensive collection of quality wines. The 'No es Pituko' range represents a radical departure from the rest of the more traditional Echeverría wines, both in look and make￾up, being vinified naturally, without any additions at any stage. Viña Echeverría has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification. 

Vineyard: 

The grapes come from the Curicó Valley, situated on the 35th parallel south, between the Andes Mountains and the Pacific Ocean, the intense sunshine is tempered by cooling sea breezes, allowing the grapes to achieve outstanding fruit aromas and exceptional colour concentration. The warm dry days and cold nights encourage a long growing season, which is ideally suited to produce healthy vines and grapes. Working with a model of micro viticulture, each plot, of no more than half a hectare, is identified according to its terroir and microclimate and planted accordingly. Grapes are cultivated using specific pruning methods, irrigation, canopy management and harvesting, which results in grapes of optimum quality and flavour. The fertile soils are alluvial in origin, with clay loam and stone at 80cm. The grapes were destemmed, lightly pressed and cooled at 8°C where the juice underwent cool, static sedimentation for 24 hours. Fermentation took place with wild yeasts in stainless steel tanks between 13 and 17 °C lasting for 18 days, until 15 grams of residual sugar remained, before being bottled. The wine then finished fermentation in bottle to achieve gentle effervescence. The sediment remained in the bottle, resulting in a delicately cloudy appearance. The wine was produced using minimal intervention, without any disgorging, fining, filtration or stabilisation processes. There were no added sulphites at any stage, resulting in a pure, natural expression.  The season was marked by extreme heat 2025. The harvest was rated as excellent in terms of quality, with white wines displaying great freshness and aromatic intensity, and reds showing elegance and good phenolic ripeness. However, yields were lower due to water stress and dehydration of the berries, resulting in a smaller total production.