Renán Cancino attempts to make his wines in a style as traditional as possible, using the tools and techniques that his ancestors did. The use of rauli, which are old Chilean wood barrels, and zaranda to destem the grapes, are both particularly old-school techniques. This savory and earthy Cariñena sees as little intervention as possible, with native yeasts, open top fermentation, and aging for one year in used rauli. It is then bottled without additional SO2 for further aging. Pair this medium-weight, dry red wine with roasted proteins, jerk chicken, or spicy stews.