Pedro Parra y Familia Monk is an ecological, cement-aged red wine made by Pedro Parra with the Cinsault variety in the Itata Valley, in the Southern Wine Region, Chile.
Pedro Parra, known as “Señor Terroir”, has travelled all over the world advising prestigious wineries. All of this work turned him into a true terroir expert who then turned his hand to making his own wonderfully mineral wines in his hometown, Concepción. A true champion of the “New Chile” movement, he works to bring out the maximum expression of the terroir using minimal intervention.
Pedro Parra y Familia Monk comes from a single vineyard located in Guarilihue in the heart of the Itata Valley, about 300 metres above sea level. These are old vines planted on granite clay soils and cultivated by hand using ecological principles and no chemical products.
When the Pedro Parra y Familia Monk grapes have been manually harvested and carefully selected in the winery, they are vinified in cement tanks with 30% in whole bunches. Fermentation with native yeasts lasts about 10 days and then the wine is placed in old, untoasted foudres where it ages for 12 months. It is then bottled and left there for 8 months before being released for sale.
Pedro Parra y Familia Monk has all the ingredients of a very special wine. Old vines, granite soils and minimal intervention. In other words, this is a lush and deliciously mineral Cinsault.