After working with prestigious winemakers across France, South Africa, and even Canada, Roberto returned to his native Chile to make natural wines following local, traditional methods. His Super Estrella Rosado is made from a blend of 60% Moscatel Rosado and 40% Cinsault from 100 year old vines outside the remote village of Coelemu in the Itata Valley. Manually harvested from granite soils, the Moscatel is destemmed and fermented with native yeast in stainless steel with 1-3 punch downs per day and aged in old oak barrels. The Cinsault is direct pressed and fermented entirely in old oak barrels, also with native yeast. The result is a more substantial, well-structured, food-friendly rosé that drinks like a light red or deeper rosé with an orange wine inflection. White flower and citrus peel aromas lead to brambly red berry and tropical pineapple flavors with a saline, slightly bitter, mineral-driven, yet crisp finish. Pairs well with stronger seafood dishes like Caldillo de Congrio, a conger eel stew, or baked clams, as well as strong cheese like a funky Blue or stinky Epoisses.