Granito comes from the Granite Project, a collaboration put together by importer Eric Solomon that links three winemaking teams working the same rare soil type an ocean apart: Sierra de Gredos in Spain, Beaujolais in France, and Itata in Chile.
The Chilean leg is led by Marcelo Retamal, one of Itata's best-known natural winemakers, who sources this País from a single dry-farmed, own-rooted vineyard in Guarilihue, about twenty kilometers from the Pacific, planted on sandy soils weathered from quartz and white granite.
The vines date to 1930, old enough to have survived Chile's long shift away from País without ever needing to be replanted. Retamal ferments the fruit as whole clusters with native yeast, then ages it in used oak, a process built around letting old, ungrafted vines do the talking.
