Tech + Tasting Notes
Piero Incisa della Rochetta believes his 2016s to be his finest vintage yet at Bodega Chacra. Sin Azufre is the first commercial release of an experiment Piero had only been bottling for his personal consumption. It was made without any scientific analysis and with nothing added. As Piero puts it, he used only his "eyes, nose, palate, and reasoning as tools." The grapes were harvested from a special section of the Cincuenta y Cinco vineyard. Once a day, Piero would try every single barrel and decide what steps to follow. The punch downs were done with his own hands. The fermentation began spontaneously on Day 4 of maceration in 600L barrels. At the end of the fermentation cycle (usually 15 to 21 days), the must was placed in old barrels for 11 months, without any pressed wine. The wine was left on its lees and that was its only protection as sulfur was not used throughout the vinification process. The wine was bottled without any filtering or fining.