The Riffo family has been tending vines and making wine for generations just north of Portezuelo, a major center for Pipeño, in the Central Itata Valley. After abandoning a promising soccer career, Gustavo studied winemaking and agronomy followed by stints in Sonoma, Jura, Italy and Priorat. Upon returning to run the family winery, he began the conversion to organics and biodynamics. Lomas de Llahuen is made with fruit from old vines in Portazuelo. It's a blend of 50% País, 15% Syrah, 15% Garnacha, 10% Cinsault and 10% Cariñena that's dry-farmed and ranges from 20 to 200 years old, densely planted on granitic clay-loam soils. The grapes are destemmed, macerated on their skins for 15 days in stainless steel tanks, gently pressed, the gross lees settle out after 40 days, and then the wine rests in tank for 11 months before blending and bottling. It's a fresh, juicy, light-bodied red with bright acidity, a hint of cranberry tartness and low tannins. Serve chilled and pair with cheese platters, a smashburger or salads.