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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.

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.

Our Rose and Estate Collections are bottled and labelled using the latest production techniques while our Medalla wines are finished with traditional, artisanal methods.

Tasting notes and production details are available for our entire range.

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