To produce the “Pour Ma Gueule” Itata Valley Clos des Fous each of the three varieties used in this blend were hand harvested, vinified and aged separately. After crushing, the musts were fermented in concrete and stainless-steel tanks, with malolactic fermentation taking place in tank and old barrels for 12 months. Once finished, the wines were blended together, making a unique and distinctive wine.
The name is a French expression “for my gob”, a term used to describe a stash of wine for the producer to drink with friends and family. The grapes for Pour Ma Gueule are sourced largely from Itata Valley located 400 km south of Santiago. This is a cool, wet region without coastal mountain protection and with fewer hours of sunshine, which gives elegance to the wines. All the vineyards are very small and measure between two and six hectares. The soil is paleozoic with a small amount of quartz.
The name “Clos des Fous” is an ode to the 12 years that both Pedro and François spent studying and working in Burgundy, as well as to what their peers described as their ‘craziness’ in crossing the traditional Chilean vineyard boundaries to source grapes from those in the more extreme conditions further south and east. Pedro now makes wines under his own label but was originally one of the four ‘Fous’ alongside winemakers François Massoc and Paco Leyton, as well as Albert Cussen, who looks after the business.