Chodin Param 'Parra Libre' Cinsault, Itata Valley, Chile 2021
Vitivinícola Chodin Param is the project of Paula Chodin Param, an Australian-trained agronomist and viticulturist, and her husband Arnaldo Batista, a Cuban-born chef and musician. Before striking out on their own, the pair worked alongside celebrated natural winemaker Roberto Henríquez in Bío-Bío. They now make their wines in a small borrowed cellar, working directly with local growers who farm centenarian plots of País and Cinsault across the Itata and Bío-Bío valleys — an approach rooted in fair trade, minimal intervention, and support for the region's long-time growers.
- WINEMAKER: Paula Chodin Param and Arnaldo Batista.
- FARMING: Organically farmed, Dry-farmed, unirrigated vines.
- VARIETY: 100% Cinsault, from a single parcel of centenarian (100-year-old) vines.
- TERROIR: Fruit comes from a single parcel at the base of a hill in Coelemu, Itata Valley, on granitic soils close to the Pacific Ocean, whose cooling coastal influence lends acid tension to the fruit.
- VINIFICATION: Hand-harvested and destemmed grapes are fermented in open-top vessels with their skins, using native yeast and minimal temperature control; sulfur is used sparingly, added only at the end of malolactic fermentation.
- AGING: Rested entirely in stainless steel tank; bottled without fining or filtration.
- TASTING NOTES: Dark purple fruit with a slick, structured tannin backbone — black cherry and black raspberry lead, with the wine showing light, graceful evolution while remaining fresh and lively.
- FOOD PAIRINGS: Grilled lamb or pork, charcuterie, or dishes with a touch of char — enough structure to stand up to richer fare while staying food-friendly.
Chodin Param 'Parra Libre' Cinsault, Itata Valley, Chile 2021
Vitivinícola Chodin Param is the project of Paula Chodin Param, an Australian-trained agronomist and viticulturist, and her husband Arnaldo Batista, a Cuban-born chef and musician. Before striking out on their own, the pair worked alongside celebrated natural winemaker Roberto Henríquez in Bío-Bío. They now make their wines in a small borrowed cellar, working directly with local growers who farm centenarian plots of País and Cinsault across the Itata and Bío-Bío valleys — an approach rooted in fair trade, minimal intervention, and support for the region's long-time growers.
- WINEMAKER: Paula Chodin Param and Arnaldo Batista.
- FARMING: Organically farmed, Dry-farmed, unirrigated vines.
- VARIETY: 100% Cinsault, from a single parcel of centenarian (100-year-old) vines.
- TERROIR: Fruit comes from a single parcel at the base of a hill in Coelemu, Itata Valley, on granitic soils close to the Pacific Ocean, whose cooling coastal influence lends acid tension to the fruit.
- VINIFICATION: Hand-harvested and destemmed grapes are fermented in open-top vessels with their skins, using native yeast and minimal temperature control; sulfur is used sparingly, added only at the end of malolactic fermentation.
- AGING: Rested entirely in stainless steel tank; bottled without fining or filtration.
- TASTING NOTES: Dark purple fruit with a slick, structured tannin backbone — black cherry and black raspberry lead, with the wine showing light, graceful evolution while remaining fresh and lively.
- FOOD PAIRINGS: Grilled lamb or pork, charcuterie, or dishes with a touch of char — enough structure to stand up to richer fare while staying food-friendly.