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
Harvests are still carried out mainly by hand. For Le Dix and the Grande Réserve, the grapes are harvested into small crates to enable an initial sorting before they are placed in tanks.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.
Le Dix is matured in barrels (75% new) for 16/18 months and the Grande Réserve for 12 months in 60% new barrels. The other wines are aged in vats. The bodega has a cellar with 800 barrels, some of which come from the Domaines cooperage in Pauillac. Viña Los Vascos' average production is 450,000 cases.
