These are also wines on the ‘natural’ side of the spectrum,, showing plenty of savory, earthy elements complementing the crisp fruit and floral characters: fermented with native yeast, the skins are manually punched down in small batches (sometimes first crushed by foot), then pressed in an old-fashioned basket press, age in older barrels to avoid covering the fruit, and add only small amounts of sulfites after fermentations are done. The traditions of farming here are mostly intact: they and their sources practice organic or sustainable farming without irrigation, involving local farmers and workers who know the vineyards well, and who often use horses to plow. Even the source of the recycled bottles, the paint rather than paper labeling, and wax sealing are all a result of finding local solutions for their needs since suppliers wouldn’t work with their small productions.

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WINE ADVOCATE 92 POINTS - "I like the slightly reductive style of the 2020 País 215 BC Ferment, and they told me they had been "working with more than a dozen families in the neighborhood and have found old vine País vineyards with many different subsoils. Most are granite but altered and varied, and this has been our laboratory in these years." It's varietal, pale and delicate with a round palate and polished tannins. Uncertified organic vineyards for 75+ years. 6,300 bottles produced. It was bottled in February 2021 after one winter in very old barrels."