Roberto Henriquez Cerro La Trinchera Valle del Bio-Bio
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Pais vines embody the culture, history, tradition and character of the Chilean terroir, and they are a driving force for the journey into winemaking for Roberto Henriquez. Roberto Henriquez studied agronomy and enology at the University of Concepcion. From there, he travelled and worked with winemakers in Canada, South Africa and finally in the Loire Valley with Rene Mosse. Rene had a profound effect on Robertoโs perspective on winemaking and his progression into organic and biodynamic farming. Roberto, originally from Concepcion, returned home after his time in abroad to begin making his own wine. Returning to the traditional Pipeno methods of the original winemakers of Chile felt intuitive to the winemaking style he had adopted. The rest of his story to present is pure progression to the pursuit of the most pure wines in a true Chilean context. His vineyards were personally and carefully selected. Working with long term fermage agreements, he farms all the land himself (with the help of farming animals). To the north, in Itata, he is working with a vineyard of old vine Semillon and blends that with Corinto (aka Chasselas) and Muscat dโAlejandria producing an orange style wine. A little further south, in Bio Bio, he is farming Pais, from which he makes the Pipeno and the Santa Cruz de Coya. He works with carbonic macerations and ages in old Rauli wood barrels. His wines are light-bodied, translucent, refined, and full of character!