Pedro Parra Miles

Another tiny Cinsault vineyard, planted in 1986 in Guarilihue — the most coastal and coolest area of Itata. Decomposed granite and the complete absence of clay define the site, a terroir reminiscent of the Northern Rhône or Gredos in Spain. The wine undergoes 100% whole-cluster fermentation at low temperatures, with long extractions lasting around 60 days. Vinification takes place in concrete, followed by approximately 12 months of ageing in foudres and barrels. The winemaking approach is identical across all of Pedro Parra’s grand crus, so the differences in the glass are purely an expression of terroir. Miles shows juicy fruit and great drinkability, with notes of white pepper, medium body and firm, well-structured tannins. Long, elegant and highly refined, it is more open and complete compared to the stricter profile of Newk, while still delivering remarkable energy and intensity.