Description

PRODUCER:
Viña Echeverría is a family-run estate winery, owned and managed by the Echeverría family. Established in 1930, but with an agricultural heritage dating back to the 1700s, Viña Echeverría remains, as it always has, driven by a shared passion for winemaking and an uncompromising pursuit of excellence. Viña Echeverría combines nearly a century of viticulture and winemaking experience with a modern state-of-the-art 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 makeup, 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.

VINEYARD:
Viña Echeverria´s vineyards and winery are located in the Curicó 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 sits at 243 metres above sealevel. With its cold nights and warm dry days, intense sunlight and long growing season, it is ideally suited to produce healthy vines and grapes. The cooling influence of the oceanic breeze allows the grapes to achieve outstanding fruit aromas and exceptional colour concentration. The rows 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. The Chardonnay vines are ungrafted selected clones of pre-phylloxera French rootstock which undergo specific pruning, irrigation and canopy management, resulting in grapes of optimum quality and flavour. The soil is loam & clay with a well-drained gravelly subsoil.

WINEMAKING:
The grapes were destemmed and chilled to 8°C followed by a direct pneumatic pressing. Static sedimentation took place at 8 to 10°C for 24 to 48 hours. 30% of the blend then underwent a cold maceration for 18 hours to enhance the fruit flavours. The must was fermented in stainless steel tanks with wild yeasts at controlled temperatures of between 14 to 18°C for 25 days. Partial malolactic conversion took place followed by six weeks maturation in steel tanks, with continuous stirring of the fine lees, imparting a creamy texture to the final wine. The wine was stored in temperature controlled stainless steel tanks, prior to bottling.

TASTING NOTE:
Fresh and creamy, this unoaked Chardonnay expresses aromas of pineapples, ripe melon and peach combined with fresh citrus notes. The palate is textured and vibrant with a long, mouthwatering finish.

GRAPES:
Chardonnay