using the traditional Champagne method
Since 2010, Diego Rivera and Matías Nahrwold have run a small handcrafted cider project in Vallarica, 750km from Santiago at the foothills of Chile’s most active volcano. Diego is a winemaker and makes the cider using the traditional Champagne method from organic apples on ancient orchards.
The Araucanía region of Chile has been producing cider since the nineteenth century when the first European immigrants settled in southern Chile bringing their cider techniques and recipes with them. These ephemeral ciders are all natural, made without chemicals, pruning and pressing by hand.
“Quebrada” means “ravine” or “brook” while a “Chucao” is a small flightless bird that hops across the forest floors in this part of Chile. These ciders are inspired by nature and history made from indigenous Chilean apple varieties.
