The Pipeno wines are produced in the most traditional Chilean way. That is to say the harvests are trampled and removed from their clusters manually over a “zaranda” and then vinificated in a lagar (opened tank). The juice is then kept in “pipas”, hence the name of Pipeño.The wine is only made from the juice of this maceration. Besides the Pipeños produced by himself, Louis-Antoine developed activities with local growers as producers of pipeños.
The Pipeno Portezuela is made from 200-year-old Pais vines (aka Listan Negro or Mission), is medium to full bodied, and shows notes of red raspberries and cranberries, herbs, and spice.