Viña Echeverria is a family-owned estate winery, owned and managed by the Echeverria family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverria is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverria combines nearly a century of viticulture and winemaking experience with a modern state of the art winery, to produce a range of over 20 quality wines from 9 different grape varieties. It has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification.
Viña Echeverria´s vineyards and winery are located in Molina in the Central Valley, Chile´s wine heartland. Situated on the 35th parallel south, between the towering Andes mountains and the cool Pacific Ocean, this privileged viticultural zone with its cold nights and warm dry days, intense sunlight and long growing season is ideally suited to produce healthy vines and grapes. The cooling influence of the oceanic breeze, which flows through the valleys of the coastal mountains, allows both red and whites grapes to achieve outstanding fruit aromas and exceptional colour concentration.
Red violet colour with intense purple gleams. Complex on the nose, this Carmenère combines intense aromas of raspberries and cherry confiture with ripe red bell peppers and hints of black pepper. Smooth and velvety, it is a well balanced wine with a long and pleasant finish.
Located in the Curico Valley the rows of vines are planted in an east-westerly direction, to maximise the sun's exposure. Working with a model of micro viticulture, each plot, of no more than half a hectare, is identified according to its terroir and microclimate and planted accordingly. Grapes are subjected to specific
Soil: Alluvial in origin. Clay loam, with the presence of stone at 80 cm. Fertile soils allow the vines to express all their vegetative and fruit potential. Altitude in Molina: 243 metres above sea level.
Fermented in 25.000 and 15.000 liter stainless steel tanks for 8 days at 24-27ºC controlled temperature to dryness with selected yeasts. Extended maceration for additional 3-5 days. 100% malolactic fermentation. Stored in temperature controlled stainless steel tanks through to bottling
Drinks well with charcuterie and grilled meats, especially lamb. Pasta dishes with meat or tomato, stews. Medium curries. Seared spicy tuna.