# Roberto Henríquez Fundo La Unión Cinsault (2021)

- **Producer:** Roberto Henríquez
- **Colour:** red
- **Type:** still
- **Grapes:** Cinsault
- **Region:** Itata Valley, Chile
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–15 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, redcurrant, rose, violet, herbaceous

## About this wine

Roberto Henríquez is a pioneering winemaker in Chile's Itata Valley, dedicated to rescuing ancient, un-grafted vineyards and traditional winemaking heritage. Born in Concepción, Henríquez studied agronomy and enology before refining his natural winemaking philosophy under René Mosse in the Loire Valley. The Fundo La Unión vineyard is situated in Coelemu, a mere 8 kilometers from the Pacific Ocean, making it one of the closest sites to the sea in the region. The 100-year-old, dry-farmed bush vines thrive in deep granitic soils with high quartz content, benefiting directly from cool maritime breezes.

## Interesting facts

- Sourced from 100-year-old un-grafted bush vines located just 8 km from the Pacific Ocean.
- Winemaker Roberto Henríquez trained under natural wine pioneer René Mosse in the Loire Valley.
- Farmed completely without artificial irrigation in ancient granitic soil with quartz.

## Food pairing

The vibrant acidity, supple tannins, and bright red fruit profile of this coastal Cinsault make it exceptionally food-friendly. It shines alongside lean meats, earthy mushrooms, and delicate roasted dishes without dominating the palate, while its freshness easily cuts through the richness of charcuterie and roasted pork.

## Wine making process

Farming is strictly organic and dry-farmed without artificial irrigation. Harvest is conducted 100% by hand. Fermentation takes place spontaneously with native yeasts in concrete tanks and traditional open wooden vessels without temperature control. Maceration lasts approximately 15 days. The wine is aged for several months in concrete tanks and old neutral vessels before being bottled unfined and unfiltered with minimal added sulfur dioxide.