The Echeverria family’s roots in Chilean winemaking date back to the 1930s. Currently, Roberto runs the estate with his four children and has emerged as one of Chile’s most dynamic and respected winemakers. Miao is a somewhat dark, Pet Nat rosé that’s made up of 98% Chardonnay and 2% Cabernet Franc that’s vinified as a red on its skins, thus the deeper color. From 50 year old, organically farmed vines rooted in soils rich with limestone and volcanic rocks, the grapes are hand picked and de-stemmed then cold pressed and macerated for 24 hours prior to a natural, native yeast fermentation in stainless steel. Fermentation is completed in the bottle without disgorgement, fining, filtration, or any added sulfites. This results in a zippy, fresh, coral colored sparkling rosé with aromas of tropical and citrus fruit followed by flavors of lychee, tangerine, and orange blossom. Pairs deliciously with kimchi grilled cheese or spicy tuna Onigiri.