Chacra was founded in 2003 by Piero Incisa della Rocchetta.
At a wine tasting in New York City, Piero discovered a pinot noir that brought his attention to the Río Negro region of Patagonia, Argentina. After his first visit, he knew this would be the home of his new passion.
The quest for a unique terroir was over: with ungrafted vines dating back to 1932, planted by massale selection, with grapes of immense quality, vibrant luminosity, pure water, strong winds, Mainqué had the potential to make the wines of which he dreamed. Here, Piero could make wines that could truly convey the taste of “a place on the planet.”
Later, what began as a conversation between friends, has turned into a partnership with esteemed Burgundian Chardonnay producer Jean-Marc Roulot joining Piero in Patagonia in planting, farming, and vinification of Chardonnay at Chacra. This newest chapter in Chacra’s story is more than just an expansion of a winery or the productions of new wines, it is a story of a friendship.
Piero is the grandson of Marchese Mario Incisa della Rocchetta, creator of Sassicaia. His grandfather embued in Piero an understanding of fine wines and a respect for and responsibility to nature. He implemented sustainable farming and nature preservation in Bolgheri and was the author of numerous books on the subject. Piero’s beloved memories of childhood – nature, vineyards, family meals – certainly molded him. Marchese Mario Incisa della Rocchetta serves as a mentor and example to Piero.
Chacra was created with the intention of finding the most unobstructed expression of the climate, micro-climate, and terrior of Mainqué in the Río Negro region of Patagonia. Respecting the environment by following biodynamic and organic principles, Piero strives to make wines that are transparent, pure, delicate, and floral with a strong minerality.
In Patagonia, a “chacra” is a special piece of land destined to pomology. At the same time, chacras are vital energy centers that provide us with the ability to connect with the whole universe, with everything living and vibrating. In its nourishment, in the marriage with every meal, wine is the companion of pleasure and sensitivity. Wine is intimate and touches all our senses. Chacra aims to enhance that connection.
Respecting and enhancing the community of Chacra is of the utmost importance. We preserve ungrafted old vines, invest in apiculture, and organically and biodynamically farm. We see Chacra wines as a consequence of nature and a reflection of our true respect for the ecosystem.
Process
In agriculture, one must be considered simply a contributor to nature. It is the vineyard that wants to tell us its story. We are a tool that helps to translate it. We try to make our finest drawing, but our canvas is dynamic; its constant movement requires that we make adjustments and take turns quickly. For Piero, wine is the result of thousands of tiny decisions taken every day of the year and the unlimited variables. Weather is a crucial factor, making flexibility and nimbleness key to adapting to any changes the winds may bring.
At Chacra, enology begins with the intrinsic value of a natural and meticulous maintenance of the vineyards following organic and biodynamic principles.
Harvests usually begin late February to early March. The old vineyard offers polyphenolic maturity and yields a very low natural performance as to the fruit load (1-1.5 kilos/plant). Consequently, these vineyards strike a perfect balance; the lower the yield, the higher the natural concentration of the berries, thus boosting the quality of the vineyards and bunches.
Once harvest begins, grapes are picked in the small hours arriving to the winery with the remaining hint of that distinctive Patagonian morning cold. Only the best bunches are picked; bunches that don’t reach our quality standard are left to feed the birds. At the winery, a second careful selection takes place where the best bunches are chosen to produce Chacra wines.
At the completion of selection, maceration and the beginning of fermentation are carried out in small, round tanks of little depth and great width to maximize skin contact with the must assuring both equilibrium and homogeney.
With regard to maceration, we work delicately and without excessive extraction, in order to obtain a balanced and elegant expression. Fermentation is made at temperatures below 20°C (68°F) with indigenous yeasts in small cement vats. Purification of the wines is made by natural decantation, without filters or other techniques, the intention being to preserve the products’ natural aromas.
We use French oak, extra fine grain barrels, which are dry aged for thirty six months. 32 and 55 and Sin Azufre are aged in barrels of second wine.
Biodynamics
At Chacra, we believe farms are complex living organisms. Our approach to agriculture focuses on the balance of its overall development and the relationship between soils, plants and animals to maintain a system of self nutrition, avoiding extrinsic intervention whenever possible and keeping in mind that any food exiting from the estate represents a loss of its nutrients. Artificial fertilizers and toxic pesticides and herbicides are categorically prohibited. Biodynamic agriculture’s uniqueness lies in the use of vegetable and mineral preparations that are added to compost and aerosols for the land, as well as in the use of a sowing and planting calendar based on the movement of the stars.
Treating vineyards with the utmost respect is the fundamental tenant in our winery. While treating our vineyards organically (certified), we have also undertaken the sensible reasoning that all things we take from the natural habitat deserve a reward, proof of our gratitude. We strongly believe that only a natural habitat can grow distinctive wines; simple wine cultivation that seeks to sustain and support the microcosm of a region; a sustainable form of wine-making that can persist in perfect harmony with the natural environment.