Wine Advocate 93
"The 2021 Vinista was produced with Pas grapes from four ancient vineyards, two with volcanic soils in ipas and two on granite from Guarilihue. The grapes fermented slowly with their natural yeasts with 100% full clusters, and the wine matured in oak and concrete vats for 11 months. There is something in common with the Hub here; it has a more evolved color and a more evolved nose, very much la Rayas, with iron and blood, cherries in liqueur and brick dust. This comes from a warmer place but with more soil, half of it basalt, and the granite from ipas is very different from the one from Guarilihue; here, there is fine quartz and lots of silt, which gives more ripeness and Italian tannins. This is outstanding. It's the finest Vinista to date. 18,000 bottles produced. It was bottled in February 2021.

James Suckling 93
"A delicious and unworldly pais with cool, minty red berries. Peppermint, wild raspberries, cloves, dried tangerine peel and white pepper funk. Medium-bodied palate, linear in style, with lots of chalky, crumbled tannins. Elegant and intriguing finish. Drink now. 1200 cases made."

New York Times
"Pedro Parra is a Chilean geologist who consults with wineries around the world, leaving behind him a trail of freshly dug soil pits he uses to examine the geological underpinning of vineyards. He knows good terroir when he sees it, like this vineyard of old-vine pas, better known by its English name, mission, planted on granite and quartz. The wine is fresh and alive, with flavors of red fruits and herbs along with a refreshing bitterness."

The Wine
100 Pas, produced from a selection of vineyards in the same village in Itata
Dry farmed, old vines grown on granitic soils
30 whole cluster fermentation with native yeasts

The Estate
ABOUT PEDRO PARRA Y FAMILIA WINES (in his own words)
Pedro Parra y Familia was born in my head many years ago, but it was only after 15 years as a consultant, traveling and working all around, I felt mature enough to begin. The main idea was always the same; make pure terroir wines from Granite soils. Make wines I like to drink, and be free to select and create from several granitic terroirs. But more important, the idea is to start something that I can share with my family, my wife Camila, and my kids Diego, Felipe and Colomba. The place was also simple; Home. Today, locations as Guarilihue, Cauquenes, Florida, Ranquil, Rere, San Rosendo, all them between ITATA and BIO BIO, are still not well known in the world. They make me think to places I love, like Galicia, Barolo, Morgon, places who were old in tradition, but unknown to the world few years ago. With my project, I hope to help all those brave vignerons that protected for more than 200 years their vines, against the industrial forest companies, against politicians, against the big wine industries who abuse of them paying them almost zero for their best grapes. And I dream to see those places, and my home, Concepcin, becoming the wine center of the universe. Pedro Parra

ABOUT PEDRO PARRA
Pedro Parra was born in Concepcin, Chile, near Bio Bio and Itata, and he is raising his family there now. Pedro holds a PhD in terroir from the Paris Center of Agriculture, with six years experience in French terroirs. As a highly respected consultant working in several countries and terroirs (Chile, Argentina, USA, Italy, Canada, France, Armenia), Pedro brings an open mind and vision to winemakers and viticulturists alike. Pedro has been described as the leading figure of the New Chile movement by the international press, in part because of his constant endeavor to bring a new vision to the Chilean wine industry, searching for quality terroirs and developing new plantings throughout the country. As a consultant, Pedros has work with many wineries, that includes Comando G, Jean-Marc Roulot, Marco Marengo, Liger Belair, Altos las Hormigas, Chapter 24, and Zuccardi to name a few.

ABOUT ITATA, CHILE
Itata is a small, remote wine region in the Bio Bio area of southern Chile. The area is an outstanding mysterious place, full of history, terroir, and passion. Itata and Bio Bio were for many years an area of isolated granitic mountains, near the ocean, 500 kms south of Santiago. A difficult place to visit for centuries, with no roads, steep slopes, rain, and forest. Therefore, isolation was responsible for an strong local commitment to viticulture and wine, absolutely lost in time, and totally disconnected with the wine modernity that happened in Chile in the last 40 years. This isolation is the key factor for this terroir. No Bordeaux varieties invaded, no high yield production with irrigation; all of this kept the area pure and unique. In a geological sense, the area is defined by Paleozoic era, 220-300 million year old, schist and granite soils. There are no vines planted on the schist due to planting of pine and eucalyptus during the Pinochet era, so the terroir for wine in Itata is defined by the granite. Within the granitic areas, Pedro prefers to focus on the sandy quartz granite soils, as they force roots deeper than clay soils and therefore express the terroir better. Weather is coastal, cool, and cloudy with enough rain to make dry farming possible. The two varieties most widely planted in Itata are Cinsault (45 to 70 year old vines) and Pas (60 to 120 year old vines).