Francois Lurton Hacienda Araucano Une L'Atelier Pet Nat Lolol, Chile 2024 (750ml)

Style: Pet Nat Blanc(ish)

Producer: Hacienda Araucano

Grapes: 80% Sauvignon Blanc & 20% Pinot Noir

Where: Valle de Lolol, Colchagua

Country: Chile

Taste: Golden yellow with hint of pink and persistent bubbles. Fresh white fruits such as apricot and white peach as well as citrus notes of lime and Valencia orange. The Pinot Noir contributes notes of brioche and toast. The palate is round, unctuous, enhanced by constant contact with the lees, and a vertical finish, with high acidity, which together with the bubbles, contributes to high freshness.

Vibes With: An ideal wine for summer. Best enjoyed with citrus-based fruit desserts, like passion fruit cheesecake or raspberry and berry tarts. Also excellent with salads, marinated vegetables, salmon or ceviche tartares, and fresh goat cheeses with lemon and herbs.

Certified Organic

.

About the Wine: HARVEST: The grapes are carefully hand-harvested, chilled at 43°F for 24 hours and then destemmed. Sauvignon Blanc and Pinot Noir are blended and pressed directly. A cold stabulation is carried out for 48 hours before must settling. Fermentation with indigenous yeasts takes place in stainless steel tanks at 61°F. Before the end of fermentation, the wine is bottled and capped to complete fermentation in-bottle, naturally creating bubbles. The wine ages on lees for two months at 52°F. Finally, a disgorging is carried out to clean the product, preserving freshness and a fruity, vibrant profile. WINEMAKING: Delicate entry of harvest with selection of clusters and protection of the must to maintain a reductive environment. Destemming of the grapes and pressing of the three varieties together, followed by inoculated co-fermentation with native yeast (Pied de cuve). Fermentation is carried out at a low temperature of 57–59°F with careful monitoring of the fermentation. When a residual sugar level of 18 g/L is reached, equivalent to a bottle pressure of 3 Atm, the must is cooled to pause fermentation and bottled, following the ancestral method of sparkling wine production. Once in the bottle, we store it in a temperature-controlled place so that the fermentation is slowly reactivated in the bottle, to generate carbon dioxide gas and consume all the sugars.

.

About the Producer: L ’Atelier (the workshop) is the physical space where artisans and artists give free rein to their creativity and experimentation, working with great dedication on their works. Following this concept, the “L ‘Atelier” range is born, with a series of challenging, ecological and small-scale wines, which try to break preconceptions and to explore new oenological horizons.

Chile is a paradise for vines, thanks to its stable, cool climate and a lack of disease. Although François and his brother Jacques had been making Chilean wine since 1992, it was not until 2000 that they found the perfect spot in the Colchagua Valley. They bought 200 hectares (combining seven different estates into a single family) in an area that had never previously been used for winegrowing. Today, the estate has 28 hectares of vines, and Lolol has become a sought-after location for wine production. Located in a magnificent spot on the Ruta del Vino, we developed wine tourism on the estate to cater to the growing numbers of wine enthusiasts in Colchagua Valley.

François Lurton represents the fourth generation of winemakers in this great family, which has been making wines in the Bordeaux region since 1897.
Before moving into wine, his great-grandfather (and his ancestors before him) made spirits in the Bordeaux region, which they had been doing since the mid-19^th century.
François is one of those people that we like to set within a ready-made history and past, but for whom high standards remain the watchword. Today, excellence is never left to chance. It must be natural, meticulous and considerate: ‘Nature can only express itself it we give it the resources’. Terroirs are expressed using innovative techniques, keen expertise, a hint of audacity, lots of rigour and sensitivity, and a stubborn commitment to organic growing, all of which is characteristic of François Lurton.