Мы являемся 100% семейной виaнодельней, которая стремится продолжить мечту нашего дедушки Педро Этчеберри, французского фермера, верившего в чилийское виноградарство еще с 1955 года.
Спустя десятилетия наш отец Педро Феликс де Агирре и наша мать Ана Мария Этчеберри присоединились к этой идее и дали новый импульс желанию нашего деда.
Сегодня семь членов нынешнего поколения семьи «de Aguirre Etcheberry», с энтузиазмом и преданностью работаем, чтобы производить высококачественные вина по конкурентоспособной цене, с целью продавать их на более чем 45 –ти рынках по всему миру с объемом около 22 миллиона бутылок в год.
Мы находимся в Вилья-Алегре, городе, расположенном в самом сердце долины Мауле. В этой Долине производится самое большое количество винного винограда в Чили. Мы используем максимальный баланс климата, солнца и земли в этом прекрасном месте, расположенном в 285 км к югу от Сантьяго, на высоте 98 метров над уровнем моря, между побережьем и горным хребтом Анд. Мы усердно работали над достижением устойчивого развития на площадях в 520 гектаров, окружающих нашу винодельню, а также работаем вместе с местным сообществом, заключив еще краткосрочные и долгосрочные контракты аренды на 640 гектаров земли для получения высококачественного винограда.
Почвы образованы вулканическим пеплом и состоят из песка и супеси. Наши виноградники плоские и хорошо освещаются солнечным светом. Урожайность тщательно контролируется для производства концентрированных, элегантных вин превосходного качества.
С климатом нашим виноградникам действительно повезло. В районе Вилья-Алегре климат средиземноморского типа. Зимние дожди — это нормальное явление, а лето сухое, с заметными колебаниями температуры днем и ночью, что позволяет получить зрелые танины, превосходный аромат и оптимальную концентрацию цвета.
Город Вилья Алегре известен своей прекрасной колониальной архитектурой, образцом которой может быть в первую очередь его центральная улица. Вилья Алегре – образец традиционного чилийского города, расположен в 35 километрах от столицы Региона Долины Мауле города Талька. Помимо прекрасной архитектуры, Вилья Алегре известен своими винами, разведением традиционных для Чили пород лошадей и растущими вдоль дорог, благоухающими круглый год апельсиновыми деревьями.
Наши виноградники оснащены современной технологичной системой капельного полива, которая позволяет орошать виноградники оптимальным количеством воды в различные периоды роста лозы.
Наряду с этим, наша винодельня имеет резервуары из нержавеющей стали для ферментации и хранения на 14 000 000 литров вина. Вскоре мы завершим новое расширение с целью достичь 19 000 000 литров вина в резервуарах из нержавеющей стали и хранения вина в бочках из французского и американского дуба. Мы используем самые современные передовые технологии и 3 производственные линии для винификации, стабилизации, розлива и оклейки этикетками.
Благодаря этому и нашей сплоченной команде сотрудников, которая день ото дня добавляет страсти и волшебства в разработку наших вин, за несколько лет продажи нашего вина в мире достигли почти 22 миллионов бутылок.
Наши 3 производственные линии позволяют нам поставлять вино в более чем 45 стран мира с ежемесячной производительностью 240 000 9-литровых коробок и годовым объемом 2 880 000 9-литровых коробок.
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.