For Carolina Alvarado and Arturo Herrera, wine serves as a bridge between nature and people. In 2003, they founded Herrera-Alvarado, which is now recognized as a pioneer of the burgeoning natural wine movement in Chile. Historically, local peasant farmers, known as Huasos, produced wine for personal use without additives. Carolina and Arturo embraced this traditional method, learning through word of mouth from various local winemakers in the valley. A distinctive feature of their winemaking is the use of cow leather for fermentation. They constructed their cellar themselves using adobe made from clay from their vineyards. Their process is entirely manual, with no electricity involved.
