Located just a stone throw away from Maule’s surf capital, Buchupureo, this 100 acre site rests on top of the hills that effectively ends to Maule valley towards the coast. Arguably the most beautiful wine site we’ve ever layed eyes upon, this mineral/quartz rich hill, aided by the ocean’s influence, gently evolves the grapes to retain a minerality, acidity and freshness which is rare to find in that part of the world.
El Perla blends a cool climate, fresh and with high acidity Carignan, together with the rusticity, structure and moderated alcohol levels of the País grape. These are all centennial, dry farmed, bush trained vines, planted on rather steep hills, all characteristics that makes these wines a fantastic “food wine”.
The Wine Making Process
With a minimal intervention mindset, the wine is aged in concrete vats for a year, and then for an additional 6 months bottle aging.
Diego Morales is one of the country’s Chile’s leading “revivalist” of Chilean wine. With a permanent seat in the INIA, developing agriculturalists to blend their centennial grapes with more up to date methods of winemaking, Diego Morales is at the forefront of looking back to Chile’s
wine heritage. With a passion for keeping the deep Maule growing traditions, the grapes are hand picked using straw baskets (mimbre) and still uses horses for plowing his site.