The Splendor of Chilean Wines
Deeply rooted in the fertile valleys and rolling hills of South America, a story of passion, tradition and unparalleled flavors resonates - the story of Chilean wines. Steeped in age-old traditions and blessed with a unique terroir, Chile has established itself as one of the world's most exciting and diverse wine destinations.
A Kaleidoscope of Taste: Diversity in Every Bottle
From the rugged coastlines of the Pacific Ocean to the majestic peaks of the Andes, Chile offers a treasure trove of wines that reflect the country's diversity. Discover the refreshing citrus notes of Sauvignon Blanc from the Casablanca Valley, the deep ruby red tones of Carménère from the Maipo Valley and the elegant aromas of Chardonnay from the Limarí Valley. With every sip you will taste the rich history and unique character of the Chilean landscape.
A Heritage of Craftsmanship: Tradition and Innovation Hand in Hand
Rooted in centuries-old winemaking traditions, Chile also embraces continued innovation and progress in the modern wine world. From small family businesses to large wineries, Chilean winemakers strive for perfection in every bottle, with respect for the past and an eye to the future. By working with carefully selected grapes and advanced vinification techniques*, they continue to reach new heights in quality and finesse.
A World of Possibilities: From Simple Pleasures to Mature Complexity
Whether you are looking for a refreshing white wine for a summer afternoon, a powerful red wine for a cozy dinner or a sparkling sparkling wine to celebrate a special occasion, Chile has something for everyone. From the affordable and approachable wines to the high-quality bottles that will delight even the most refined palates, there is a Chilean wine that is perfect for every occasion and taste preference.
Taste the Magic of Chilean Wines
Step into the enchanting world of Chilean wines and be surprised by the richness, diversity and beauty that each bottle has to offer. Discover the unique flavors, feel the warm sun on your face and be carried away by the enchanting terroir of this breathtaking country. Cheers to the splendor of Chilean wines - a true celebration of life, love and the bounty of nature.
*Vinification techniques
Technique and tradition: vinification
From their arrival in the cellar, the grapes are cooled and protected from oxidation by dry ice. This reduces the amount of sulphites and preserves the aromas and color of the future wine. Various vinification techniques are applied in the wine cellar. For rosé, which makes up the vast majority of our production, we use direct pressing or maceration. However, there is also a third technique, specific to the Domaine, which we of course keep secret and which gives a specific profile to our wines.
Long maceration: the red wine
Upon arrival in the wine cellar, the harvest is crushed in its entirety and lightly pressed. Cold maceration before fermentation for 6 days contributes to the extraction of the color and results in smoother and fruitier wines. The further processing of the red wines then depends on the type of wine that is being sought. The maceration will be relatively short (6 to 8 days) for the light, fresh and fruity wines and longer (up to 40 days) for the more powerful ones with a slightly longer storage time.
Pressing or maceration: the rosé
Direct pressing or maceration: these two techniques are used to develop our various rosé wines depending on the harvest. From their arrival in the wine cellar, the grapes are protected and cooled with dry ice. The yield is crushed whole and slightly compressed. After pressing, the juice is cooled again to facilitate settling, that is to say to clarify the juice by natural decanting of the rosé must rich in plant residues and pulp. The duration of the settling process varies from 12 to 24 hours and depends on the degree of ripening of the grapes. After separating the very clear juice, what remains is filtered and the very aromatic juice remains (the juice of the vine).
It is only after settling that the must begins its alcoholic fermentation at a low temperature, preserving the aromatic potential of the future wine. Fermentation takes between 15 and 20 days and takes place at a constant temperature of 16 degrees. During the fermentation process, the vats are checked three times a day and tasting is carried out regularly.
After fermentation, the wine is drained to remove the coarse lees (residues of dead yeast cells). Maturing our wines on fine lees gives our AOP Sainte Victoire more body and a longer aftertaste.
100% wine from one grape variety: white wine
The white wines of the Domaine come from the Rolle or Vermentino grape variety and are further produced after maceration on skins for 6 days and extensive settling. This produces typical, powerful and aromatic white wines whose elegance and finesse are linked to alcoholic fermentation at a low and constant temperature (15 – 16 °C) for approximately 20 days. Aging on fine lees, after fermentation, generates a mouth with complexity and body. For the even more expensive white wines, maturation in 600 liter barrels releases even finer and different aromas from our terroir.
Ice wine: the sweetener of the MiP (Le Doudou de MiP)
In 2016 we tried a new vinification technique to prepare a naturally sweet wine. The grape must of the Rolle was maximally concentrated at a very low temperature to retain the so-called “nectar of the region”. The sugar content is so high that a wine is obtained that is so rich in alcohol that it will naturally halt the fermentation process while maintaining an equally high sugar content. That is what is called a naturally sweet wine.
