Bodega Chacra Trousseau 2023

Bodega Chacra Trousseau 2023 is a rare and highly individual red wine from Patagonia, made from just one hectare of Trousseau vines. Produced by Piero Incisa della Rocchetta—grandson of Sassicaia founder Mario Incisa della Rocchetta—it reflects Bodega Chacra’s pioneering approach to old-vine, minimal-intervention winemaking in Argentina’s Río Negro region.

Tasting Notes
Light in colour and strikingly transparent, this is an elegant red with a distinctly earthy and mineral character. The nose opens with fresh red berries, dried herbs and subtle spice, while the amphora ageing contributes a delicate saline, stony nuance. On the palate, the wine is fresh and finely textured, with gentle tannins, lively acidity and a dry, mineral finish of pleasing length. Its light-bodied style makes it enjoyable now, although it should reward short-term cellaring. Alcohol: 13%.

Production
The vines grow in the Mainqué Valley of Río Negro, a high-altitude, windswept desert environment with a dry climate that naturally limits disease pressure and allows old-rooted vines to thrive. This experimental Trousseau parcel was grafted onto old Merlot roots planted in 2008 and grows in sandy soils. The grapes are farmed organically and biodynamically, then fermented spontaneously with native yeasts and aged for eight months in 100% handmade amphorae, with minimal intervention throughout.

Food & Serving
Serve lightly chilled at 14–16°C to highlight the wine’s freshness and delicate structure. It pairs beautifully with grilled fish, charcuterie, mushroom dishes, lamb and vegetables marinated with fresh herbs. Decanting is not essential, but a brief period of aeration in the glass can help reveal its aromatic and mineral complexity.

Producer
Founded in 2004 by Piero Incisa della Rocchetta, Bodega Chacra is located in Patagonia’s Río Negro region and has become known for expressive wines rooted in a strong sense of place. Drawing on the family connection to Sassicaia, the estate combines a respect for tradition with an experimental spirit, including its rare Trousseau project. Organic and biodynamic farming, old-rooted vines and low-intervention cellar work are central to the winery’s distinctive identity.

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