Chemical and Sensory Characterization of Dry-Farmed Vitis vinifera L. cv. País Wines from the Maule and Itata Valleys: Evidence from a Single Vintage

Dry-farmed vineyards of Vitis vinifera L. cv. País in central–southern Chile represent one of the oldest viticultural systems in the Americas; however, objective compositional evidence supporting valley-scale typicity remains limited. This single-vintage study evaluated whether dry-farmed País wines from the Maule and Itata valleys exhibit compositional and sensory differences under standardized winemaking conditions. Ten monovarietal wines (2018 vintage; n = 5 per valley) were produced by controlled microvinification and analysed for general chemistry, phenolic composition, polysaccharides, chromatic attributes (CIELAB), and volatile compounds (SPME–GC–MS), together with descriptive sensory analysis by a trained panel. Total phenols (~1.2 g GAE L−1), anthocyanins (~130 mg malvidin-3-glucoside equivalents L−1), and tannins were low and comparable between valleys. However, differences were observed in specific compositional domains: Maule wines showed higher flavanols, polysaccharides, and aldehydes, whereas Itata wines exhibited higher ester levels. Sensory evaluation revealed differences in colour intensity, floral aroma, retronasal red-fruit notes, and astringency. Multivariate analysis (PCoA) revealed a structured but partial separation between valleys; however, this pattern was not supported by PERMANOVA, indicating limited statistical evidence for multivariate differentiation. These findings, based on a single vintage, suggest subtle compositional and sensory differences rather than strong valley-level typicity.