The grapes are picked by hand and transported to the winery in 450 kg bins or 15 kg crates, depending on the type of reception process (whether or not a sorting table is used).
The crush process begins with a portable reception system that can be installed in front of the tank where the grapes are to be deposited.
The grapes are gently turned out onto the sorting table and manually selected to eliminate impurities such as leaves, stalks, imperfect clusters, and foreign matter.
The fruit is then placed on a conveyor belt that raises it to the destemmer to separate the berries from the stems.
The grapes drop by gravity directly into the tank, where they undergo a 5- to 10-day cold soak.
The winery is located in the Curicó Valley towards the coast, at latitude 35º S. This valley extends from the base of the Andes Mountains to the Pacific coast. The valley is alluvial in origin, with loam-textured soils that change to deeper clay-loam nearer the coast.
Semi-arid Mediterranean climate with an extended dry season and more than 700 mm (27.6 in) of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC/32ºF makes this a privileged winegrowing valley.
Ricardo Perez-Cruz WINEMAKER has been the mentor-leader of an enological team that has a great commitment, dedication and passion in winemaking. He has over 15 years of experience in winemaking in Chile and as a technical advisor in the Aragon region of Spain. He has been actively associated with projects in various valleys of Chile, giving a comprehensive overview of winemaking features offered by each region in the country.
More than a decade based in Curico valley, has given him a great & unique understanding of the terroir, sub-climates and best grapes to be grown in our valley.
His experience working with prominent and recognized Chilean winemakers is testament to his technical background & ability. These skills includes developing vast range of white and red wines at different ranges and levels, including sparkling wines using the traditional method.
The winery is located 230 km south of Santiago, in the Sagrada Familia Valley, Curico (road K-16, km 23).
The cellar has 2,000 square meters, offering great versatility to produce high quality wines.
Among the equipment we have:
· Total fermentation capacity of 2.5 million liters.
· Stainless steel tanks with capacities of 1,000, 1,500, 5,000, 10,000, 20,000 and 30,000 liters.
· Fermentation tanks with double jacket and temperature control.
· Mesanina that allows process by gravity, includes manual selection table with destemmer and grinder.
· Total of 1,500 oak barrels, of different brands, origins and toasted, both French and American.
· Italian GAI brand packaging line with a capacity of 1,500 bottles / hour
· Labeling line from ENOS, Italy with a capacity of 2,500 bottles / hour.