Pais grape is a variety of Vitis Vinifera, which is believed to have been brought to the New World by Spanish conquistadors during the conquest of America. This grape variety, undeniably an essential part of the viticultural history, is one of the oldest in Chile. Fonterly known as ‘Criolla’ in Argentina and ‘Mission’ in the United States, it is now generally known as the Pais grape.
The Pais grape is a hardy variety and thrives in the relatively harsh climates of South America, particularly in Chile. It is known for its resilience and adaptability, often cultivated on ungrafted rootstock. This grape prefers pergola or head-trained vine system, surviving and producing fruit in various conditions, from cooler coastal climates to hotter, more arid regions.
Pais grapes generally produce light-bodied wines with moderate acidity. The fruit is large and rounded with a tough skin, which aids in its resistance to disease. It produces wines often described with a rustic character, having herbal and earthy flavours alongside red fruit characteristics. In recent times, winemakers have rediscovered the grape and are nurturing its potential to create fresh, light reds using carbonic maceration, a winemaking technique that brings out the grape’s fruitiness and softens its tannins.
Innovative winemaking techniques have also led to the emergence of intriguing sparkling wines from Pais grapes, adding further diversity to its range of wines. Furthermore, sustainable viticulture is increasingly implemented in Pais grape cultivation, as there is a growing appreciation for its contribution to biodiversity within the agricultural landscape.
Chile remains the largest producer of Pais grapes, with vast vineyards spread across Maule, Bio-Bio and Itata Valley. The Pais grape, shadowed for years by more modern varietals, is now enjoying a well-earned renaissance, with increasing recognition of its unique character and its historical significance in the world of viticulture.
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