During the 2020 pandemic, we grew thanks to strong commercial relationships and excellent customer service, reaching 2.2 million cases in 2022. Our focus on quality and sustainability fosters long-lasting relationships.
During the 2020 pandemic, we grew thanks to strong commercial relationships and excellent customer service, reaching 2.2 million cases in 2022. Our focus on quality and sustainability fosters long-lasting relationships.
We are a 100% family winery that seeks to continue the dream of our grandfather Pedro Etcheberry, a French agronomist, who believed in the Chilean wine industry since 1955.
Decades later, our father, Pedro Félix de Aguirre and our mother, Ana María Etcheberry joined this idea and gave a fresh spirit to our grandfather’s desire.
Today, the seven members of the current generation of the “de Aguirre Etcheberry” family focus with passion and dedication to produce high quality wines at a competitive price to sell them in more than 45 markets around the world with a volume close to 22 million bottles per year.
We are located in Villa Alegre, a colonial town immersed in the heart of the Maule Valley, the valley that produces the largest amount of wine grapes in Chile. We take advantage of the maximum balance that climate, sun and soil give us in this wonderful place located 285 km south of Santiago, 98 meters above sea level, between the seacoast and the Andes.
We have worked carefully to achieve sustainable development in the different 520 hectares that surround our winery and also work together with the local community, with another 640 hectares in short and long term contracts to obtain high quality grapes.
The soils are derived from volcanic ashes and are composed of sand and loamy-sandy. Our vineyards are even and receive excellent exposure to sunlight. We carefully control the yields, producing concentrated, elegant and excellent quality wines.
The vineyards enjoy a privileged climate. The Villa Alegre area has a Mediterranean-type climate. Winter rains are normal and summers are dry, with marked variations in temperature between day and night, which allows the grapes to develop ripe tannin, excellent aromas and an optimal concentration of color.
The town of Villa Alegre, where our vineyards are located, stands out for having a remarkable architecture on its main street and being an archetype of a traditional Chilean town in the central area of Chile. Villa Alegre is recognized for being a town of high prestige for its wines and it is located only 35 kilometers from Talca, the capital of the Maule Region. The town stands out for its colonial houses with long corridors, its spirited Chilean horses and its orange trees that perfume and adorn the streets throughout the year.
Our vineyards have a modern, high-tech drip irrigation system, which allows the vineyards to be irrigated with the optimal amount of water in the different periods of vine growth.
Along with this, our winery has stainless steel tanks with fermentation and storage capacity for 14,000,000 liters and we will soon face a new expansion to achieve 19,000,000 liters in stainless steel tanks and storage in French and American oak barrels. We use the most modern up-to-date technology and 3 production lines for the winemaking, stabilization, bottling and own labeling of our wines.
Thanks to this and to our solid workforce which day by day adds passion and magic to the production of our wines, we have achieved in a few years, the commercialization of almost 22 million bottles in the world.
Our 3 production lines allow us to supply more than 45 countries in the world with a monthly capacity of 240,000 9 liter boxes and an annual total of 2,880,000 9 liter boxes.
PATER FAMILIAE, HEREDIUM, HEREDIUM, 2019, 92 pts
PATER FAMILIAE, ICONO, ICONO, 2018, 92 pts
PATER FAMILIAE, IUVENIS, CABERNET SAUVIGNON, 2021, 92 pts
SOL DE CHILE, GRAN RESERVA, CABERNET SAUVGNON – SYRAH, 2021, 90 pts
SOL DE CHILE, GRAN RESERVA, CABERNET SAUVIGNON, 2021, 89 pts
ALMA DE CHILE, GRAN RESERVA, CABERNET SAUVIGNON – CARMENERE, 2021
ALMA DE CHILE, GRAN RESERVA, CABERNET SAUVIGNON – SYRAH, 2021
SOL DE CHILE, VARIETAL, CABERNET SAUVIGNON, 2023
SOL DE CHILE, GRAN RESERVA, CABERNET SAUVIGNON – CARMENERE, 2021
SOL DE CHILE, RESERVA, CARMENERE, 2022
APPEARANCE:
Pale yellow with green shades
NOSE:
Yellow Grapefruit with notes of Green Apple
MOUTH:
Elegant and balanced
FUSION:
Ideal as an aperitif and to accompany ceviches, oysters, scallops and Cesar salad. Serve between 10-12 ° C.
HARVEST TIME:
Mid march
VINIFICATION:
The grapes were harvested at the end of February. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 11° to 13°C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Apricot Pink Color
NOSE:
Aromas of red fruit, strawberry stands out
MOUTH:
Fresh and good acidity
FUSION:
Ideal as an aperitif, pasta with white sauce, Japanese food and salads. Serve between 10-12 ° C.
HARVEST TIME:
Mid march
VINIFICATION:
The grapes were harvested in mid-March. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 11 ° to 13 ° C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Intense violet-tinged plum-red color Wine
NOSE:
Berries and Black Cherries aromas
MOUTH:
Balanced and persistant to the palate, with notes of dark chocolate
FUSION:
Ideal to accompany different red meats, stews and mature cheeses. Serve between 16-18 ° C.
HARVEST TIME:
Mid April
VINIFICATION:
The grapes were harvested in mid-March. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 22 ° to 26 ° C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit
APPEARANCE:
Pale yellow with golden shades
NOSE:
Banana with citric notes
MOUTH:
Well balanced, with an avocado finale
FUSION:
Ideal as an aperitif and to accompany fish with sauces, hot and cold seafood, as well as pasta with white sauce. Serve between 10-12 ° C.
HARVEST TIME:
Mid march
VINIFICATION:
The grapes were harvested in early March. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 11° to 13°C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Violet
NOSE:
Fresh Blueberries and strawberry
MOUTH:
Medium-bodied, smooth with tannins well integrated
FUSION:
Ideal to accompany chicken, turkey, pasta, as well as fresh cheeses and sauteed vegetables. Serve between 16-18 ° C.
HARVEST TIME:
End of march
VINIFICATION:
The grapes were harvested in mid-April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26 ° to 28 ° C for a period of seven to ten days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Dry Plums with notes of Paprika
NOSE:
Dry Plums with notes of Paprika
MOUTH:
Spicy, smooth and fruity
FUSION:
Ideal to accompany chicken, turkey, pasta, as well as fresh cheeses and sauteed vegetables. Serve between 16-18 ° C
HARVEST TIME:
End of april
VINIFICATION:
The grapes were harvested at the end of April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26 ° to 28 ° C for a period of seven to ten days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Cherry Red with violet tones
NOSE:
Red and black fruits
MOUTH:
Intense with long tannins
FUSION:
Ideal as an aperitif and to accompany ceviches, oysters, scallops and Cesar salad. Serve between 10-12 ° C.
HARVEST TIME:
Mid april
VINIFICATION:
The grapes were harvested in mid-March. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26 ° to 28 ° C for a period of seven to ten days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Violet
NOSE:
Fresh Blueberries and strawberry
MOUTH:
Medium-bodied, smooth with tannins well integrated
FUSION:
Ideal to accompany chicken, turkey, pasta, as well as fresh cheeses and sauteed vegetables. Serve between 16-18 ° C.
HARVEST TIME:
End of march
VINIFICATION:
The grapes were harvested in mid-April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26 ° to 28 ° C for a period of seven to ten days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Pale Yellow with green shades
NOSE:
Citric, tropical fruit
MOUTH:
Elegant and good acidity
FUSION:
Ideal as an aperitif and to accompany fish, seafood, oysters and different types of salads. Serve between 10-12 °C.
HARVEST TIME:
Beginning of March
VINIFICATION:
The grapes were harvested in late February. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 11 ° to 13 ° C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Red purple colour
NOSE:
Black fruits and Serrano Ham
MOUTH:
Well structured, firm tannins, long and ripe
FUSION:
Ideal with turkey with spicy sauce, spicy stews and pasta with Bolognese sauce. Serve between 16-18 ° C.
HARVEST TIME:
End of April
VINIFICATION:
The grapes were harvested in mid-April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven to ten days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Golden Yellow
NOSE:
White Peach and Vanilla
MOUTH:
Well structured fresh and balanced.
FUSION:
Ideal as an aperitif and to accompany turkey, chicken, cooked fish, fresh or cooked seafood, as well as pasta with white sauce. Serve between 10-12 ° C.
HARVEST TIME:
Mid March
VINIFICATION:
The grapes were harvested in mid-March. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 11° to 13°C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Rubi Red
NOSE:
Black Cherry and strawberry
MOUTH:
Smooth and rounded, wood is in harmony allowing the fruit to stand out
FUSION:
Ideal as an aperitif and to accompany white meats, tuna, pasta with white sauce and salads. Serve between 14-16 ° C.
HARVEST TIME:
Mid March
VINIFICATION:
The grapes were harvested in mid-March. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 22° to 26°C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARANCE:
Intense ruby red
NOSE:
Red fruits, raspberries with touches of vanilla and chocolate
MOUTH:
Smooth, firm and structured tannins, red berries and subtle notes of vanilla
FUSION:
Ideal with red meats, pasta with bolognese sauce, as well as mature cheeses. Serve between 16-18 ° C.
HARVEST TIME:
Mid April
VINIFICATION:
The grapes were harvested at the end of March. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26 ° to 28 ° C for a period of seven to ten days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARENCE:
Intense Red
NOSE:
Plums, spices, vanilla and mocha
MOUTH:
Balanced, silky, rich in volume, black fruit with vanilla and chocolate
FUSION:
Ideal to accompany red game meats, pasta, as well as soft cheeses. Serve
between 16-18 ° C.
HARVEST TIME:
Beginning of May
VINIFICATION:
The grapes were harvested in early May. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven to ten days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARENCE:
Intense Red
NOSE:
Slight touch of wood mixed with black fruit
MOUTH:
Persistent, long and silky
FUSION:
Ideal with game birds, risotto, as well as soft cheeses and sauteed vegetables. Serve between 16-18 ° C.
HARVEST TIME:
Beginning of April
VINIFICATION:
The grapes were harvested in mid-April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven to ten days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.
APPEARENCE:
Deep Rubi Red
NOSE:
Ripe Blackberry and blueberry with notes of mocha
MOUTH:
Balanced and silky mouth-feel
FUSION:
Ideal with grilled red meats, lamb and mature goat cheeses. Serve between 16-18 ° C.
HARVEST TIME:
Mid April
VINIFICATION:
The grapes were harvested in mid-April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven to ten days, then aging in barrels, to finally stabilize and filter the wines before bottling with all the precautions not to affect their quality
APPEARANCE:
Deep red colour with violet and purple touches
NOSE:
Black Pepper with notes of roasted red bell Pepper
MOUTH:
Creamy, dry plum, black cherry, vanilla and chocolate stand out
FUSION:
Ideal to accompany white and red meats, mature cheeses and game birds. Serve between 16-18 ° C
HARVEST TIME:
Beginning of May
VINIFICATION:
The grapes were harvested in early May. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven to ten days, then aging in barrels, to finally stabilize and filter the wines before bottling with all the precautions not to affect their quality.
APPEARANCE:
Intense ruby red
NOSE:
Black Fruit, jam and roasted hazelnut
MOUTH:
Persistant and riped red berries
FUSION:
Ideal to accompany grilled red meats, sausages, mature cheeses and wild boar. Serve between 16-18 ° C
HARVEST TIME:
End of April
VINIFICATION:
The grapes were harvested in late April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven to ten days, then aging in barrels, to finally stabilize and filter the wines before bottling with all the precautions not to affect their quality
APPEARANCE:
Deep red color with cherry notes
NOSE:
Ripe red fruits, pepper with notes of vanilla
MOUTH:
Riped red berries, coffee and vanilla, well structured, silky
FUSION:
Ideal to accompany white game meats, pasta with fine herbs sauce and soft cheeses. Serve between 16-18 ° C.
HARVEST TIME:
End of April
VINIFICATION:
The grapes were harvested in late April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven to ten days, then aging in barrels, to finally stabilize and filter the wines before bottling with all the precautions not to affect their quality.
APPEARANCE:
Deep Red
NOSE:
Red and black fruit mixed with vanilla, chocolate and spices
MOUTH:
Great structure, round, silky and persistant.
FUSION:
Ideal to accompany lamb, grilled and baked red meats, ripe goat cheeses. Serve between 16-18 ° C.
HARVEST TIME:
End of April
VINIFICATION:
The grapes were harvested in mid-April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven to ten days, then aging in barrels, to finally stabilize and filter the wines before bottling with all the precautions so as not to affect their quality.
APPEARENCE:
Pale Yellow-straw
NOSE:
Slightly floral , some tropical fruit and apricot aromas
MOUTH:
Tropical fruit and good acidity, bitter touches with a long after taste
FUSION:
Fish with creamy sauces and typical dishes of Thai, Indian or Mexican food
HARVEST TIME:
Mid March/ Mid April
VINIFICATION:
The grapes were harvested between the end of March and the middle of April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 11° to 13°C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all fruit.
APPEARANCE:
Yellow-straw, with golden tones
NOSE:
Flowers, honey and caramel
MOUTH:
Creamy, long with notes of green apple
FUSION:
As an aperitif and after-meal with fruit desserts
HARVEST TIME:
Mid May
VINIFICATIÓN:
Harvested by hand mainly grains with noble rot and it is macerated in cold for 5 days. It is then fermented in stainless steel vats between 14°-16°C for 6 weeks. After the alcoholic fermentation, the wine is left on its lees and mixed weekly for a few weeks to incorporate complexity, both in aroma and in the mouth.