Apple cider

In April, chicha season begins in southern Chile. With freshly harvested native apples, neighbors and families come together to grind, press, and extract the juice. It’s a collaborative effort: one brings the apples, another the press, another lends a hand.

Then comes fermentation, unhurried and done the traditional way, letting time do its work. Between work and conversation, chicha becomes an excuse to gather, share, and keep a tradition alive—one that continues to be passed from hand to hand.

Watch the video here at @pichi.cl