Manuel Moraga is the seventh generation of Gutierrez to tend these vines in Yumbel, Bío Bío Valley. He is a great drinking buddy (oft-proven) and a force to be reckoned with. He led a wayward life before returning to his family vineyard, which was planted by his great-great grandfather who sailed from Spain over 250 years ago, He had a deep respect for the local Mapuche peoples who honoured him with the title of ‘Cacique’ or ‘chief’. Manuel has changed almost nothing in the vineyard and in the winery. He won’t drink anyone else’s wine, he doesn’t trust what’s in it. He is the only person in his community to bottle commercially.

Volcanic soils. Original pre-phylloxera plantings of PAÍS, MOSCATEL, TORONTEL and CORINTO. No irrigation. Minimal pruning. Zero-input agriculture. It’s a naturally bountiful forest, untamed and wild. Winemaking is proudly campesino, rustic wines of and for the people. The 2010 earthquake destroyed the Gutierrez’ ancient mud-brick bodega, along with much of their original oak and cement vessels. Manuel is slowly rebuilding in the old way.

2015 PIPEÑO - 100% PAÍS

Destemmed. Wild ferment outdoors in open raulí pipa (very old foudre of native oak) 15 day ferment with manual punchdowns. 2 weeks later juice gravity fed to plastic ecotank. Bottled at 7 months. ‘Pipeño’ is what traditional Chileans in the South have always made and shared. The name refers to the ‘pipas’ in which grapes are macerated, but not for too long, bottling has to be quick to feed hungry mouths. A rustic wine of and for the people. No fining or filtration and zero SO2.


A field blend of the family’s white varietals. On skins for a day in open raulí then foot stomped, juice gravity fed into a tightly sealed ecotank where it went through primary ferment. Two months later the wine was bottled with some residual sugar, it’s light frizzante style. No fining or filtration and zero SO2. Sparking wine is untraditional in Chile, Manuel’s late father accidentally stumbled upon this technique. Guti is made every year, Manuel picks for acidity but not every growing season is warm enough for there to be residual sugar at bottling. 2014 was a very balanced year, 2015 and 2016 much cooler, we don’t know when this wine will be back!


On skins for a day in open raulí, foot stopped, juice gravity fed into a tightly sealed ecotank where it goes through ferment until completely dry. 8 months on lees before bottling. No fining or filtration and zero SO2. Moscatel is the pride and joy of Manuel’s white varietals, 2015 was a vintage that justified its separate vinification for the first time. Manuel gave the name Blanco Italia (the Italian name for the same grape) as it’s always been know in his community.