Viña Los Vascos
“I could not resist being a pioneer in Chile and giving a challenge to my team. We chose the place for its unique location and land”
Baron Eric de Rothschild
The cellar
Rigorous winemaking and selection
Harvesting is primarily done manually; the bunches are collected in crates so that initial selection can be carried out before they go into the vat. The white wines are cool fermented at low temperature in thermally controlled vats in order to preserve their youthful qualities and aromas. They are bottled shortly after fermentation Cabernet Sauvignon winemaking involves close monitoring of the temperature in stainless steel vats.
Grapes from individual plots are kept separate to judge whether the resulting wine will go into the premium cuvées after fermenting. The wines from each vat are then tasted several times in July and August, to ensure only the best are selected.
The Los Vascos Grande Réserve and the Dix de Los Vascos are aged in barrels for between 12 to 16 months. The ageing of the other wines is in vats. The bodega has over 800 barrels in its barrel cellar, of which a proportion is made in DBR-Lafite’s cooperage in Pauillac. The average production of Viña Los Vascos is 450 000 cases. All the wines are estate bottled.
