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Things about Wine You Didn’t Know!

Calendario Agrícola

Se refiere a la estrategia productiva que se ejecuta en Fundos, para la óptima ejecución de las labores Agrícolas en las diferentes temporadas, como por ejemplo labores de invierno, aplicación, poda, cosecha, de tal forma, que el resultado final, sea la eficiencia en cada hectárea, cosechando las mejoras Uvas, para maximizar la calidad del Vino.

Línea de Envasado

Las líneas de envasado, es el proceso final donde se envasa el vino en los diferentes formatos y generalmente está compuesta por: Área de Despaletizado, Rinser, Llenadora, Corchadora, Roscadora, Capsuladora, Etiquetadora, Armadora de Cajas, Impresoras, Armadora de Pallet.

Cápsula

Las cápsulas, es un sello generalmente termocontraibles, que se utilizan, para sellar la parte superior de la Botella y evitar la exposición del corcho en diferentes ambientes, que podrían generar deterioro y contaminar el vino.

Cepa

Se emplea este término a los diferentes tipos o variedades de vinos que se producen y los atributos de cada una de ellas, como por ejemplo vinos tintos Cabernet Sauvignon, Carmenere, Merlost, Pinot Noir, Zyrah, Malbec y Blancos como por ejemplo Sauvignon Blanc, Chardonnay, Riesling, Moscato o Moscatel.

Ensamblaje

Se denomina Ensamblaje al proceso donde se mezclan diferentes tipos de Uvas o vinos de una misma cepa pero de diferentes Viñedos. El ensamblaje, se puede realizar antes de la crianza del vino, durante la crianza o antes del envasado del vino.

Guarda de Vino

Este término, se utiliza para determinar los diferentes tipos de almacenamiento o guardas de vino, el cual dependerá del tipo de material como son barricas de maderas, tanques de acero, cubas de concreto y huevos de concreto. La guarda de vinos puede durar unas semanas, como varios años, lo cual depende de sus características, variedad, maduración y calidad esperada.

WINE ELABORATION PROCESS

The winemaking process is born with the Agricultural Technical management, according to the Agricultural calendar established in the different stages, such as: Pruning, Foliage Management, Weed Control, Frost Control, Maintenance of Structures, Winter work, handling and application of products and finally harvest. Once the harvest begins in the farms, the Enological processes begin with the Harvest.

Una vez que se inicia la cosecha en los fundos, comienzan los procesos Enológicos con la Vendimia.

HARVEST
It is part of the harvest where the grapes of the different Strains are collected, for the production of wine in the wine-growing regions of Chile, which is generally carried out in the months of February, March, April and May. The Harvest can be done manually or mechanized to be transported to the Wine Cellars, which, through the Grape reception area, generate the initial samples to continue to the grinding yards.
PRESSING OF GRAPES
Destemming is the operation that consists of separating the berries from their stems; Crushing is the operation intended to crush the berries to more easily extract the must and facilitate the dissolution of the compounds contained in the skin. It is also known as grinding, or crushing the grape, once the grapes are separated from the stem (stemmed) they are squeezed to extract the must. This work can be done manually and mechanically.
MACERATION
Maceration is the process by which you want to extract various substances that are in the skin of the grape, such as tannins, anthocyanins and polysaccharides.
MALOLACTIC FERMENTATION
Malolactic fermentation is the process by which malic acid is transformed into lactic acid. Malic acid is one of the most important acids found in wine, along with others such as tartaric acid, citric acid or lactic acid itself.
BREEDING
Wine aging is defined as a process of aging and maturing a wine to achieve the best aromas and nuances, whether in barrels, in tanks or in the bottle itself.
BOTTLING AND STORAGE
Bottling is one of the critical stages to maintain the quality of the wine produced over time. Due to the fact that this process brings together a series of risk factors that favor the incorporation of oxygen into the wine and considering that it is the last control point before the final dispatch of the product, it is essential to carry out a correct displacement of oxygen from inside the container. ; to prevent oxygen from entering the wine, dissolving and oxidizing it. The finished wine is stored in Distribution Centers, under adequate environmental conditions, for its subsequent transport to the client.