No es Pituko’ is Chilean slang for ‘it ain’t fancy’ reflecting the fact that this wine was vinified naturally, without any additions at any stage. The Viognier grapes were hand-harvested and brought to the winery in 18kg boxes to preserve the quality. They were destemmed, pressed and cooled at 8å¡C, before being fermented with wild yeasts from the environment. Fermentation took place in stainless steel tanks at temperatures of 13 to 17å¡C and lasted for 25 days. The wine went through malolactic conversion resulting in the textured mouthfeel and buttery notes before spending three months on its fine lees imparting texture and complexity.