Leo Erazo’s Los Viñateros Bravos and his eponymous wines hail from Guarilihue in Chile’s historic Itata Valley, the first Spanish settlement in the 16th century, where early conquistadors introduced their own vines. The vineyards sit on ancient pink-orange granite from the Cretaceous period, overlaid with younger volcanic soils. Erazo, a minimalist and naturalist, farms organically, biodynamically, and dry, working with ancient own-rooted País bush vines aged 150–300 years.

All wines undergo spontaneous fermentation in concrete (eggs, spheres, and more), amphorae, large wooden vats, or food-grade polymer containers, with pressing done via a vertical wooden press. The Granitico Cinsault comes from 2 hectares of 70-year-old vines (2023 vintage) planted on steep east-facing slopes at 250 m, rooted in granite bedrock with 60 cm of clay topsoil. Fermentation is partial whole-cluster (~30%) for three weeks, with 1–2 daily punch downs at a maximum of 25 °C, followed by 12 months aging in a 30 hl cement vat. Sulfites are added only at bottling, with no fining or filtration, producing a pure and expressive natural wine.