The winery is located in the Vicuña area, at the end of Lake Puclaro, and is equipped with state-of-the-art technology, including sealed pneumatic presses that, in addition to producing perfectly clarified must through the application of very low pressure, are also used for the cold maceration of white grapes before pressing. Stainless steel tanks of varying capacities are used for temperature-controlled fermentation.
After the red wines begin fermentation, the tanks with pistons simulate the traditional method of hand-pressing the skins as they rise to the surface. The system includes microboulage for red wines, French and American oak barrels, a refrigeration system for tartaric acid stabilization, temperature-controlled fermentation, sterile cold bottling with a capacity of 5,000 bottles per hour, and a labeling machine with self-adhesive labels. The screw cap machine was added to the bottling line in early 2008.
Despite the use of technology throughout the production process, the grapes are harvested exclusively by hand, picked into small 15 kg containers, and delivered directly to the winery for processing within minutes of being harvested.
Currently, the total capacity is 4.5 million liters. However, the winery is expanding to accommodate the growing volume as the new vines come into full production.
Born in Trento, Italy, Giorgio comes from a long line of viticulturists and is hailed as one of the top viticulturists around the world. He graduated in Oenology from San Michele all’Adige, the celebrated wine academy near his home town. Through the years he has consulted and worked for various esteemed wineries in Italy, France, and Australia.
Giorgio brings a wealth of winemaking knowledge from his experience in Italy. He uses this knowledge within a New World scope that represents Chile. There is a touch of Old World that gives complexity to the wines that is more subtle, elegant, and unique.
To Giorgio, good winemaking is creating wine that is natural and that respects what nature has given through the terroir. The human touch is very important – it is essential to not lose that personal connection when making wine.
