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Bodega Chacra is located in the Rio Negro Valley of northern Patagonia, 620 miles south of Buenos Aires, roughly equidistant west to east from the Andes Mountains and the Atlantic Ocean. It is an idyllic region for grape growing notable for the absence of phylloxera and vine diseases. Due to the region's remoteness the air is unbelievably pristine, creating tremendous luminosity and intensity of sunlight. In 2004 Piero Incisa della Rocchetta purchased the first of three vineyards that have now...
The characteristics of Sin Azufre are soft, balanced, lively, transparent, and extremely energetic with pronounced minerality and well integrated soft tannins. Pairs universally with food.
Sin Azufre is a handcrafted personal project by Piero himself. It is an experiment of making wine without science, using only the eyes, nose, palette, and reasoning as tools. These organic and biodynamic grapes are harvested from a special section of the Cincuenta y Cinco vineyard.
In 600L barrels, the fermentation begins spontaneously on day 3 to 5 of maceration. At the end of the fermentation cycle (usually 15 to 21 days), the must is placed in used barriques for 11 months, without the inclusion of pressed wine.
- 94 Points -
There was great precision and purity in the 2018 Sin Azufre, the no-sulfur-added cuvée. This is the wine they do with intuition rather than science. They pick the grapes a little earlier to have better natural acidity. They do not do pump overs or push downs; it's a natural full-cluster fermentation at lowish temperature (20 degrees Celsius) to capture all the aromatics, the fermentation tends to be slow and malo happened in the 3,500-liter oak vats. Sixty-five percent of the wine was in used barrels and the rest in small (1,500-liter) concrete and was never racked. There is a beautiful note of rose petals here, with more complexity and depth than the Barda. It's clean and elegant. You'd never say this is a wine with no sulfur added. It's incredibly hard work to do it, but it's possible. I was very reluctant when he showed me the first trials for this wine, but I'm now a convert.See detailed press review