Chodin Param 'Búscame Adentro' País, Bío-Bío Valley, Chile 2022
Vitivinícola Chodin Param is the collaborative project of Paula Chodin Param, an agronomist and viticulturist trained in Australia who worked with celebrated natural winemaker Roberto Henríquez in Bío Bío, and her husband Arnaldo Batista, a Cuban-born chef and musician. Rather than purchasing or planting their own vineyards, Paula and Arnaldo work directly with local growers who tend small, centenarian plots of País and Cinsault across the Itata and Bío Bío valleys, paying fair prices and helping guide the transition to organic farming — an approach built on fair trade and mutual benefit for the region's long-time growers.
- WINEMAKER: Paula Chodin Param and Arnaldo Batista.
- FARMING: Organically farmed, dry-farmed vines; no certifying body is named on producer or importer materials, so this is described as organic practice rather than certification, pending confirmation. Fruit comes from a hidden coastal-range vineyard that stood abandoned for 25 years before being replanted with vines and eucalyptus.
- VARIETY: 100% País, from vines reported at 150+ years old (importer materials cite nearly 200 years for some blocks) — own-rooted, pre-phylloxera plantings, as Chile's isolation has largely spared it from the phylloxera louse.
- TERROIR: Fruit is sourced from the coastal range of the Bío-Bío Valley, on granitic soils, with very low yields (~2 tons/ha).
- VINIFICATION: Grapes are hand-harvested and destemmed, then fermented in open-top vessels with their skins — mostly free-run juice with just a light, gentle press.
- AGING: Rested entirely in stainless steel; unfined and unfiltered, with a light sulfur addition of approximately 30ppm.
- TASTING NOTES: Light and bright, with juicy red fruit and just enough of País's characteristic funk to please natural wine drinkers without tipping into overtly "natty" territory. Zippy acidity balanced by real structure.
- FOOD PAIRINGS: Grilled or charred vegetables, empanadas, cured meats, or lightly chilled alongside seafood — a versatile, food-friendly natural red.
Chodin Param 'Búscame Adentro' País, Bío-Bío Valley, Chile 2022
Vitivinícola Chodin Param is the collaborative project of Paula Chodin Param, an agronomist and viticulturist trained in Australia who worked with celebrated natural winemaker Roberto Henríquez in Bío Bío, and her husband Arnaldo Batista, a Cuban-born chef and musician. Rather than purchasing or planting their own vineyards, Paula and Arnaldo work directly with local growers who tend small, centenarian plots of País and Cinsault across the Itata and Bío Bío valleys, paying fair prices and helping guide the transition to organic farming — an approach built on fair trade and mutual benefit for the region's long-time growers.
- WINEMAKER: Paula Chodin Param and Arnaldo Batista.
- FARMING: Organically farmed, dry-farmed vines; no certifying body is named on producer or importer materials, so this is described as organic practice rather than certification, pending confirmation. Fruit comes from a hidden coastal-range vineyard that stood abandoned for 25 years before being replanted with vines and eucalyptus.
- VARIETY: 100% País, from vines reported at 150+ years old (importer materials cite nearly 200 years for some blocks) — own-rooted, pre-phylloxera plantings, as Chile's isolation has largely spared it from the phylloxera louse.
- TERROIR: Fruit is sourced from the coastal range of the Bío-Bío Valley, on granitic soils, with very low yields (~2 tons/ha).
- VINIFICATION: Grapes are hand-harvested and destemmed, then fermented in open-top vessels with their skins — mostly free-run juice with just a light, gentle press.
- AGING: Rested entirely in stainless steel; unfined and unfiltered, with a light sulfur addition of approximately 30ppm.
- TASTING NOTES: Light and bright, with juicy red fruit and just enough of País's characteristic funk to please natural wine drinkers without tipping into overtly "natty" territory. Zippy acidity balanced by real structure.
- FOOD PAIRINGS: Grilled or charred vegetables, empanadas, cured meats, or lightly chilled alongside seafood — a versatile, food-friendly natural red.