Viña Echeverría is a family-run estate winery, owned and managed by the Echeverría family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverría is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverría combines nearly a century of viticulture and winemaking experience with a modern state-of-theart winery, to produce an extensive collection of quality wines. The ‘No es Pituko’ range represents a radical departure from the rest of the more traditional Echeverría wines, both in look and make-up, being vinified naturally, without any additions at any stage. Viña Echeverría has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification.
2021 was characterised as being a milder vintage. Lower average maximum temperatures were recorded during summer, which took place without the spikes of heat waves. Due to high spring rainfall, good soil water accumulation provided ample water supply to the vines and rainfall in January maintained the quality of the fruit. 2021 was a lovely balanced vintage, without extremes.
The vineyard is located in Molina in the Curico Valley at an altitude of 243 metres. It is situated on the 35th parallel south, between the Andes Mountains and the Pacific Ocean. Intense sunshine is tempered by cooling sea breezes, allowing the grapes to achieve outstanding fruit aromas and exceptional colour concentration. The warm dry days and cold nights encourage a long growing season, which is ideally suited to produce healthy vines and grapes. 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 cultivated using specific pruning methods, irrigation, canopy management and harvesting, which results in grapes of optimum quality and flavour. The fertile soils are alluvial in origin, with clay loam and stone at 80cm.
Whole clusters were pressed in a pneumatic press, followed by a static sedimentation for 24 to 36 hours at 8 to 10°C. Half the must was fermented in 225 litre French oak barrels for 15 days at temperatures of 18 to 20°C; while the remaining half was fermented in stainless steel tanks at 14-17°C for 25 days, with selected yeasts. Partial malolactic conversion took place. The wine was aged on its fine lees in 225 litre French oak barrels, for 12 months.
This charming and elegant Chardonnay has intense primary aromas of apricots and peaches, complemented by notes of vanilla and toffee. Rich yet fresh on the palate, it has a balancing acidity and flavours of dried fruit and pineapple, which carry through to a long finish.