Bodegas Chacra Trousseau Patagonia

Chacra was created by Piero Incisa della Rocchetta in 2004 with the intention of finding the most unobstructed expression of the climate, micro-climate, and terrior of Mainque in the Rio Negro region of Patagonia. In Patagonia, a “chacra” is a special piece of land destined to pomology. At the same time, chacras are vital energy centers that provide us with the ability to connect with the whole universe, with everything living and vibrating. In its nourishment, in the marriage with every meal, wine is the companion of pleasure and sensitivity. Wine is intimate and touches all our senses. Chacra aims to enhance that connection. Respecting the environment by following biodynamic and organic principles, Piero strives to make wines that are transparent, pure, delicate, and floral with a strong minerality. Respecting and enhancing the community of Chacra is of the utmost importance. We preserve ungrafted old vines, invest in apiculture, and organically and biodynamically farm. We see Chacra wines as a consequence of nature and a reflection of our true respect for the ecosystem. In agriculture, one must be considered simply a contributor to nature. It is the vineyard that wants to tell us its story. We are a tool that helps to translate it. We try to make our finest drawing, but our canvas is dynamic; its constant movement requires that we make adjustments and take turns quickly. At Chacra, enology begins with the intrinsic value of a natural and meticulous maintenance of the vineyards following organic and biodynamic principles. For Piero, wine is the result of thousands of tiny decisions taken every day of the year and the unlimited variables. Weather is a crucial factor, making flexibility and nimbleness key to adapting to any changes the winds may bring. Harvests usually begin late February to early March. The old vineyard offers polyphenolic maturity and yields a very low natural performance as to the fruit load (1-1.5 kilos/plant). Consequently, these vineyards strike a perfect balance; the lower the yield, the higher the natural concentration of the berries, thus boosting the quality of the vineyards and bunches. Once harvest begins, grapes are picked in the small hours arriving to the winery with the remaining hint of that distinctive Patagonian morning cold. Only the best bunches are picked; bunches that don’t reach our quality standard are left to feed the birds. At the winery, a second careful selection takes place where the best bunches are chosen to produce Chacra wines. At the completion of selection, maceration and the beginning of fermentation are carried out in small, round tanks of little depth and great width to maximize skin contact with the must assuring both equilibrium and homogeney. With regard to maceration, we work delicately and without excessive extraction, in order to obtain a balanced and elegant expression. Fermentation is made at temperatures below 20°C (68°F) with indigenous yeasts in small cement vats. Purification of the wines is made by natural decantation, without filters or other techniques, the intention being to preserve the products’ natural aromas. We use French oak, extra fine grain barrels, which are dry aged for thirty six months. 32 and 55 and Sin Azufre are aged in barrels of second wine.