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Winemaking
Being a southern hemisphere country, harvests in Chile usually start in February. This means wineries produce new vintages earlier in the year than winemakers in the northern hemisphere.
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In Maipo, the grapes are picked and sorted by hand before going in the press. The juice is then fermented in stainless steel vats for up to 3 weeks.
After fermentation our reserva reds are transferred to oak barrels to finish maturing. This can take up to two years for our premium Medalla collection.
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Our Rose and Estate Collections are bottled and labelled using the latest production techniques while our Medalla wines are finished with traditional, artisanal methods.
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Tasting notes and production details are available for our entire range.
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