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-CHILE TODAY
-WINE REGIONS
-HISTORY OF WINE
-FLAVORS
OF CHILE
-QUALITY GUARANTEE
-THE WINES
-MAP OF CHILE
(pdf)
-SATELLITE IMAGE
Central Chile (pdf)
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With nearly five hundred years of winemaking
experience,
Chile is poised on the edge of a winemaking
revolution. Chile has strong natural advantages in terms of
climate and controllable irrigation, and with a new wave of
technical expertise combined with a deep understanding of terroir,
the wines of Chile are set to become serious players on the
international market.
While natural advantages have
always existed in
Chile, the economic and political ones did
not until the late 1980's when the wine industry was allowed to
fully bloom. Since then, grape and wine production has
skyrocketed - producing some of the finest and most affordable wines in
all of South America.
The meteoric rise of Chilean wine in
both European and North American markets in the late 1980's was
one of the most sensational tales from the world of wine. As
prices worldwide spiked, good quality wines at bargain prices from
Australia initiated the consumer craze for Southern-hemisphere
wines and Chile was poised to step into the breach.
With the exception of Shiraz, the
Chilean industry had most of the big-name varietals that Australia
produced. Chile's wines soon entered Bordeaux, muscled in among
the top rated chateaux and found itself hailed as the new hot
property. By 1989, the doors to foreign investment opened and the
export market for Chilean wine grew at a rapid rate.
Vineyard expansion has since increased
over 70% during the last 8 years with Chile now having an
estimated 8,000 producers of wine grapes, and a total of 284,172
acres of vines planted for wine. Out of the total planted area,
around 76% are red varieties (20 red varieties, of which almost
half are Cabernet Sauvignon). Also, close to 75% of all planted
area is irrigated. As a result, Chile’s total volume of exportable
wine is expected to continue to expand in the coming years.
Chile traditionally exports both
bottled and bulk wine. However an increasing number of wineries
are making a big effort to increase premium-bottled wine exports;
as a result since 2005, bottled wine grew faster than bulk wine.
Currently there are more than 70
Chilean wineries exporting over 60% of Chile’s total yearly
production supplying more than 100 countries. The main export
market for Chilean wine is the EU and U.S. However, a little more than 10%
of total exports go to Asia, and this trend will increase as Chile
focuses on expanding into this market.
Today Chile is ranked the 10th
largest producer of wine in the
world with 2.2% share of world wine production. However Chile is
currently ranked the 5th largest exporter of wine in the world
directly after Australia, with 4.5% share of world exports.
Chile is ranked the 4th largest import
category of wines in the U.S. directly after France, supplying
over six million cases to the market.
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WINE
GROWING REGIONS
Chile has something special. Around 2,700 miles long and an
average of just 110 miles wide, the country is rich in geographic
and climatic diversity rarely found in a single country. With a
hot, dry desert hugging its northern border, and freezing
Antarctic just off the southern tip, the heart of Chile is virtually bug free, and an isolated haven ideal
for wine growing.
In its isolation, virtually cut off
behind the the
Andes and protected by an ocean and
desert, Chile's
vineyards have never been attacked by
phylloxera which decimated most
vineyards around the world in the mid 19th century.
The culture of organic growing is widespread in the vineyards of
Chile’s largest producers. Considered one of the healthiest grape
growing climates on the planet, vineyard operators use very little
in the way of pesticides, herbicides and chemical fertilizers.
Most of Chile's vineyards lie in the
climatically favorable central section of the country, ranging 280
miles north of the capital,
Santiago, to approximately 350 miles
South. The climate of the Central Valley in Chile is described as
Mediterranean, which enjoys an almost temperate climate, not
unlike Bordeaux, and ideal for grape cultivation. The extreme
summer temperatures are reduced to a significant degree by the
cooling influences of the Pacific Ocean, and with an abundance of
snow melt from the Andes, ensures a readily available source for
irrigation. Most areas are dry, and do not have rainfall during
the harvest season, which helps to ensure consistency across vintages.
Chile's wine growing appellation system is divided
into three principal areas; the Northern Region, the Central
Valley, and the Southern Region.
NORTHERN REGION
This region can be further subdivided into five
distinct areas - Elqui Valley, Limarí Valley, Aconcagua Valley,
Casablanca Valley and San Antonio Valley
Elqui Valley - With vineyards
situated up to 6,500 feet above sea level, this is not only
Chile’s northernmost, but highest wine region as well. Cabernet
Sauvignon leads t he wine-grape production here, but it is the
cool-climate Syrah that has attracted the most attention. The Elqui Valley’s unique combination of geographic, geological, and
climatic factors result in surprisingly fresh and spicy wines.
Limarí Valley - The valley was
first planted to vine in 1549 and an important source of wine
during colonial times. However, wine grape production fell off
centuries ago and the valley became known for its luscious
tropical fruit, juicy table grapes for export, and aromatic white muscat varieties. Viticultural interest in the valley was renewed
in the early 1990s when technological advances allowed for new
uses of this semi-arid and relatively infertile land. With just
3–4 inches of rainfall annually, drip irrigation is essential for
managing vines. Despite its semi-arid, Mediterranean climate and
high summer temperatures, the Limarí Valley is an oasis for fine
wine production. It is a transversal valley, extending from the
majestic Andes eastward to the Pacific Ocean, which allows the
curious “Camanchaca” fog to blanket the area with cool air each
morning, and coastal breezes to reach inland to maintain mild
summer temperatures.
Aconcagua Valley - Located
north of Santiago, this valley is named after both a river and the
highest peak in the Andes. At 22,828
feet,
Mt. Aconcagua, the highest mountain
in the Americas, towers over the valley. It not only lends beauty
to the horizon, but its snow-capped
peak provides the irrigation water
essential for agriculture in the valley below. The region is
primarily dedicated to fruit, vegetable, and flower production,
but has produced wine grapes—mostly Cabernet Sauvignon—since
the mid-19th century. The possibility of incorporating drip
irrigation sparked renewed interest in the valley beginning in the
1980s. The region pioneered the planting of Syrah in Chile and
currently has large extensions of land dedicated to organic and
biodynamic viticulture.
Casablanca Valley - The
Casablanca Valley is Santiago's gateway to the sea. Anyone making
the trek between the capital and the major port of Valparaiso cuts
directly across the valley, now heavily planted to vines. Given
that the highway is one of the country’s most heavily traveled
routes, the valley's vineyards are among the most visible
in the nation. This wasn't always true however; the first
vineyards appeared little more than twenty years ago. Credit for
the 'discovery' of the valley is generally given to winemaking
pioneer Pablo Morandé, who was looking for a cooler sector more
appropriate for white grapes. Time, temperature, and maritime
influence—not to mention international recognition—have long since
confirmed his hunch, and the number of acres dedicated to
winegrowing expanded radically in the 1990's. Today a score of
producers tend 9,800 acres of vines in the valley. Knowledge of
the area has expanded along with the plantations, and the valley
is no longer considered homogenous. An ample diversity of soil
types and myriad microclimates are now recognized and incorporated
into the decision-making process when new vineyards are planned.
The higher, warmer, frost-free
sections are suitable for some more forgiving black varieties,
while the lower, cooler areas produce excellent fruit for
cold-loving Sauvignon Blanc,
Chardonnay, and Pinot Noir. Frost-prone sectors along the valley
flo or
are often equipped with windmills
that churn the icy pre-dawn air
to
keep the temperatures just above freezing to protect the fruit. In
recognition of certain
similarities between Casablanca and California’s Napa Valley, the
two valleys signed an alliance in 2002, prompting Casablanca to
create a wine route and develop tourist attractions in the area.
A number of wineries, some of
which offer excellent restaurants, are easily accessible directly
from the highway.
San Antonio Valley - is one of Chile's
smallest viticultural areas. With vineyards as close as 2.5 mi
from the sea, it is also the most maritime region. The exploration
for new terroir suggested that this area would be suitable for
cool-weather varieties, such as Sauvignon Blanc, Chardonnay, and
Pinot Noir, and the results are more than encouraging. Cooler
temperatures mean longer ripening periods and crisper acidity for
leaner, more food-friendly wines. Some producers have experimented
with other red varieties such as Syrah, which is normally planted
in warmer zones such as Aconcagua and Colchagua. The result is a
cool-climate Syrah that is causing many to re-think the concept of
Chilean Syrah. Irrigation is however a concern here, and it is a
prevailing factor in determining how much of the area can or will
be planted.
CENTRAL VALLEY
By far the biggest and most important
region in Chile is further subdivided into Maipo Valley,
Rapel Valley, Curicó Valley and Maule Valley.
Maipo Valley - The expansive
and varied Maipo Valley is nestled between two mountain ranges,
the Andes and the Coastal Mountains, and Chile’s capital city,
Santiago, sits in the middle. This is the traditional heart of
Chilean winemaking due to the easy access to the surrounding
agricultural areas established in close proximity to the city. In
the 19th century, when many wealthy industrial families planted
vineyards near their country homes to the east and southeast of
the capital. Winemaking in the Maipo Valley today ranges from tiny
boutique efforts to large-scale multi-million liter production
centers, from industrial-scale to biodynamic—and everything in
between. Although Chile’s appellations of origin are defined from
north to south, winemakers now generally agree that conditions
vary much more widely from east to west, as the Maipo Valley
clearly illustrates. Winemakers unofficially divide the valley
into three distinct sectors: Alto Maipo, closest to the Andes;
Central Maipo, along the valley floor; and Pacific Maipo in the
sector closest to the Pacific Ocean. All three enjoy a winemaker’s
ideal Mediterranean climate with hot, dry summers and cool rainy
winters, but vary with respect to the degree of influence received
by the mountains or the sea. At more than 2,133 ft above sea
level, the Alto Maipo sector (sometimes referred to as the Andean
or Upper Maipo) rises ever higher into the foothills southeast of
Santiago and is strongly influenced by the mountains. Vast
differences between daytime and nighttime temperatures encourage
complex, richly colored wines and firmly structured tannins that
give rise to a number of Chile’s ultra-premium wines. To the south
and southeast of Santiago, Central (or Middle) Maipo ranges from
1,800–2,139 feet above sea level, while the easternmost Pacific
(or Lower) Maipo sector nearest the coast comprises areas below
1,800 feet above sea level. These areas tend to have warmer
temperatures and more fertile soils, giving rise to softer,
fruitier wines. Many winemakers blend wines from different Maipo
vineyards to take advantage of the diverse qualities available in
the three distinct areas.
Rapel Valley - Comprised of two
sub-appellation districts, Cachapoal and Colchagua, begins just 62
miles south of Santiago. Rapel Valley represents over a quarter of
Chile's vineyards and is essentially a red wine area.
Cachapoal - The northernmost of the two and is itself
further divided from east to west. The majority of the wineries
are located in the cool eastern sector between the Pan-American
Highway and the Andes Mountains around Requingua and Rengo. On the
opposite side of the highway and approaching the Coastal
Mountains,
 the western sector around Peumo receives just enough
cool maritime influence to create a warm, but not hot climate
ideal for the area’s distinctive, full-bodied, fruit-forward
Carménère. Virtually all of the vineyards are drip-irrigated due
to the naturally arid conditions. Harvest begins with Chardonnay
in late February and ends with Carmenère in April or early May.
Colchagua - is the larger and southernmost of the Rapel Valley’s two sub-appellations. This area has become Chile's
most fashionable wine region, with wine producers and tourism
agencies working together to build an international image. In
little more than ten years, the valley transformed itself from a
sleepy, fertile farming area to a leading producer of some of
Chile’s finest red wines. Colchagua lies closer to the low and
rolling Coastal Range than to the higher Andes and benefits from
the cooling breezes that blow in directly from the sea,
effectively extending the growing season for a long, slow ripening
period. In fact, temperatures vary widely on any given summer day,
which further contributes to the expressive, fruity, well-balanced
character of the wines crafted here. The heart of the valley’s
wine-growing area consists of San Fernando, Nancagua, Santa Cruz,
Palmilla, and Peralillo, but enterprising efforts are pushing
toward the sea and into the Marchihüe and Lolol areas.
Curicó Valley - Chile’s second
largest wine producing valley. Only its southern neighbor Maule
has more area planted to vine. French vines were first planted
here in the mid-1800s, and most of Chile’s top producers have
vineyards in this region. Curicó’s modern winemaking history began however when Spanish
producer Miguel Torres began his first New World endeavor here in
the 1970's. Numerous factors, such as the Mediterranean climate, a
5-month summer dry season with an average temperature of 68°F and
a maximum of 86°F, sufficient rainfall - 28 inches, and well-drained
alluvial soils make this valley vitiviniculturally attractive.
Winemaking is the region’s primary economic activity. This
relatively large valley is sub-divided into the Teno River Valley
to the north, and the Lontué River Valley to the south. Most of
the area’s winegrowing and winemaking activity is concentrated in
Lontue, primarily near the town of Molina. The two rivers come
together to form the Mataquito River, which flows out through the
Sagrada Familia to the sea. Curicó’s winding rivers and diverse
geographic landscape provide the opportunity to work with many
different varieties. In fact, national statistics (SAG) list 32
different types of wine grapes grown in the area (17 red and 15
white). Curicó is also home to the country’s largest vineyards,
and vast extensions of vine-laden lands are visible from the
highway. In fact, travelers heading south to the Lake Country pass
through one section of 5 miles without interruption.
Maule Valley - With almost 200
years of viticulture, this most southerly part of the Central
Valley is also Chile’s largest producer with 43% of the country’s
total planted area concentrated here. Cabernet Sauvignon is the
major planting, with Merlot, Cabernet Franc and Carmenère close
behind. This is one of Chile’s most geographically diverse
valleys, and it can be divided into the Pacific,
Inter-Andes-Pacific, and Andes regions. The climate is
Mediterranean sub-humid throughout, with variations in the
different sectors. The Pacific section, closest to the Coastal
Mountain range, has higher temperatures and lower rainfalls, 28
inches annually, while the opposite is true when moving toward the
Andean piedmont with average annual rainfalls of up to 39 inches.
Add to this a broad range of soil types and it is easy to see why
there are a diversity of flavors and styles being developed in the
Maule. Several large international investors (California’s Kendall
Jackson amongst others) have been attracted to this region.
SOUTHERN REGION
With around one fifth of Chile's vineyards, the south is an
important region for volume. This region is sub-divided into three
distinct areas; Itata Valley, Bío-Bío Valley and Malleco Valley.
Itata Valley - The northernmost
sector of the 3-valley 'Southern Region,' Itata is no newcomer to
wine. One of the original winegrowing areas, some of the earliest
vineyards were planted near the port city of Concepción during
colonial times. The Spanish black grape País still predominates in
the area, although Cabernet Sauvignon leads the selection of
French varieties. Muscat of Alexandría is the front-runner in
white grape production, but its Chardonnay is the
attention-getter. In colonial times, it was the abundant water
supply that attracted winemakers. Annual rainfall is concentrated
during the winter months and averages more than 43 inches per
year, alleviating the need for extensive irrigation systems.
Interest dwindled as winegrowing became more viable closer to
Santiago. Today however, improving transportation systems and the
drive for new terroirs have led a handful of new wineries to set
up in Itata, where shining stainless steel tanks and
vertically-trained vines provide contrast to traditional
head-trained vines and ancient wooden vats. Contrary to apparent
logic, this valley is often much hotter than Maipo, which is more
than 310 miles closer to the equator. Temperatures swing widely
during the course of the day, and the abundance of sunshine
helps to encourage excellent color development in the grapes.
Bío-Bío Valley - With an
average rainfall similar to that of the Medoc, 51 inches annually,
a deep and generous subterranean water table, and cool evening
mists that creep down the Andean foothills, the Bío Bío is both
blessed and challenged. Fruit ripens slowly this far south, and
the harvest begins 20 to 25 days after the harvests in more
northerly valleys have reached full swing. Rain and cold weather
make winegrowing here more complicated than in other areas.
Traditionally the vineyards were massively planted with the
little-demanding variety País used in simple rustic wines for
local consumption. Today enterprising winemakers have initiated a
transition toward more exciting varieties less suited to the warm
conditions in Chile’s more northerly climes. Pinot Noir,
Chardonnay, Gewurztraminer, and Riesling express themselves very
well here with higher acidities closer to those found in Old World
wine styles.
Malleco Valley - Currently
Chile's southernmost appellation, 300 miles south of Santiago,
though experimental vineyards have been planted much further south
in Osorno. Recently established in 1995, this is the latest
addition to the Chile's wine growing areas. The conditions are
cold and very rainy this far south. Chardonnay does well here, but
most varieties do not reach maturity here. Wine grapes are grown
under similar conditions in other countries, such as France, but
the vinification process requires
chaptalization, which is illegal
in Chile.
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THE HISTORY OF CHILE'S WINE
INDUSTRY
Nearly 5 centuries of Chilean Wine
Wine grapes (Vitis vinifera) are not native to the Americas; they
arrived with the Spanish in the 1500's. Early attempts to form
vineyards in more northerly climes, such as the Caribbean, Mexico,
and Peru proved unsuccessful; in Chile, however, the vine found
its first true New World home.
The Catholic missionaries who followed
the Spanish Conquistadors lamented the lack of wine that was
essential for celebrating religious rites, and they set about to
resolve the problem. Fray Francisco de Carabantes is widely
credited for bringing the first vines - probably País (known as
"Mission" in California) into Chile through the port of Concepción
around 1548. Such was the success that vineyards were quickly
planted throughout the country from the Limarí Valley in the north
to Bío-Bío Valley in the south, the same areas that still
represent the vast majority of Chile's wine production today.
Of course the desire for wine in Chile was not limited to the
Church - the residents of the capital city Santiago also demanded
wine for personal consumption, and the surrounding Maipo Valley
proved to be a ready and abundant source of red wine. The wines
produced in these areas soon proved to be popular and were
exported to other countries. By the early 1800's, the wines from
Chile proved to be too competitive with Spanish export wines that
the Spanish crown ordered heavy taxes and restrictions, followed by
acres of vineyards being destroyed.
By the early 19th century, Chile, freshly emancipated from Spain,
sought knowledge of its European roots. With improvements in
maritime transportation, cross-Atlantic travel became more viable
enabling members of the country's wealthiest families to embark
upon an intercontinental pilgrimage. This soon would change
Chilean life and culture in many ways. France was a favorite
destination, and soon French customs, from food to clothing to
architecture, flourished among Chile's upper classes. It did not
take long for the first French-style wineries to make an
appearance.
By the mid-1800's, interest in European-style wine
production was taking hold. Pioneering naturalist and scientist
Claudio Gay brought some 30 Vitis vinifera varieties from France
for experimental purposes in the University of Chile's Quinta
Normal agricultural center.
Silvestre Ochagavia is generally credited with being the first to
introduce French varieties for commercial purposes 20 years later
in the Maipo Valley. Others quickly followed suit, establishing
many of Chile's traditional wineries still in operation today.
New varieties such as Cabernet Sauvignon, Merlot, Malbec (Cot),
Carménère, Pinot Noir, Sauvignon Blanc, Semillón, and Riesling
produced wines that quickly gained popularity and replaced the
then-traditional País grape, which was relegated to the country's
winemaking extremes, where it is still used today for rustic wines
destined for local consumption.
Chile soon entered into a new phase of its winemaking history as
one of the first New World countries to start making serious noble
wines, and with the outbreak of phylloxera, Chile in its isolation
was also fortunate to never experience the crises and devastation
it caused which wiped out many of the vineyards in Europe and North
America.
It took years to understand and find a solution to Europe's
phylloxera problem, generating a large base of winemakers willing
to travel to the New World in search of work. Chile happily
received many French experts to help develop its own growing
industry. Thus, with French vines and expertise, matched to
Chile's excellent natural conditions, the country's renewed wine
industry made a tremendous leap in quality and was quickly
rewarded with high demand both locally and abroad.
The early 20th century is a story of seclusion and distance from
the world for Chile. Despite its turn-of-the-century success in
wine, two world wars and decades of state protectionism forced the
country down a solitary path that technologically isolated it from
the world for nearly 50 years. The mid-20th century Agrarian Land
Reform took its toll on Chile's wine industry, and the country's
relative isolation from the increasingly globalized,
trade-oriented world essentially kept Chile out of the wine trade
for decades more. The country reversed its closed-door policies in
the 1980's, effectively giving rise to the next wave in the
history of Chilean winemaking.
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THE WINES OF CHILE
Beginning in 1980, legal liberalization and the country's economic
opening kicked off a revolution in the wine industry. Once again,
foreign influence played a key part in Chile's wine industry.
Spanish winemaker Miguel Torres chose Curicó to establish his New
World winery and introduced modern techniques and technology, such
as stainless steel tanks and initiated a new direction in the
industry.
The initial phase, which took place during the 1980s and early
1990s, was dedicated to updating equipment and incorporating new
technology in Chilean wineries. Ancient wooden vats made of native
rauli wood were replaced with shining temperature-controlled
stainless tanks, new French and American oak barriques began to
fill the barrel rooms, and modern facilities were designed to
incorporate gravity-flow design.
A second wave of industry-wide renovation looked to the vineyards.
Varietal selection had stagnated to concentrate on primarily
Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, and Merlot. New
varieties were added and new vineyard management techniques such
as drip irrigation and vertical trellising were incorporated to
increase quality and reduce crop loads.
Chile's signature grape Carménère appeared during this process of
vineyard renovation. The world was aware that Chile's Merlot was
unique, and local growers were certain that not all of the vines
were the same. But it wasn't until 1994 that French ampelographer
Jean Michel Boursiquo finally attached a name to the variant
variety: Carménère, a red variety from France that arrived in
Chile prior to the phylloxera crisis.
The third and current phase of modern Chilean winemaking involved
a search for "terroir" to better understand and more appropriately
match the vine to its environment. Pioneering growers are now
planting vineyards at higher altitudes and pushing the extremes of
the long-recognized wine regions: north to the Elqui Valley, south
to Bío-Bío, and even Osorno, east to the Andean piedmont, and west
to the Pacific coast.
White Wines
Sauvignon Blanc - It is now grown very successfully in
Chile producing wines that are almost halfway between The Loire
and New Zealand in terms of fruit character. The most notable
styles come from the Casablanca Valley, however the region of
Valparaíso is the most notable growing area for Sauvignon blanc in
Chile due to its cooler climate which allows the grapes to be
picked up to six weeks later then in other parts of Chile.
Chardonnay - A popular white wine type in both Chile and
abroad is Chardonnay. Chardonnay produced in Chile is usually rich
with tropical fruit, pineapple and citrus flavors. Most Chilean
style Chardonnay's rely on new oak for structure. The most notable
style comes from Casablanca which exhibits more complexity and
elegance.
Other white grapes grown in Chile
are Moscatel of Alexandria, Riesling, Semillion, Viognier and Gewürztraminer
Red Wines
Cabernet Sauvignon - Chile's major grape variety for almost
150 years. Approximately 50% of all red grape vines grown in Chile
is Cabernet Sauvignon. Chilean styles bring out the black currant
intensity in its Cabernet Sauvignon and Cab blends. Chile's
Cabernet Sauvignons tend to be molded more towards an
international style with fruit driven flavors augmented with
vanilla oak riding on lush, polished textures. The best examples
are a cross between California and Bordeaux, delivering richness
of fruit with firm yet balanced tannins.
Carménère - Chile's signature grape variety. Originally
called Grand Vidure in its Bordeaux homeland, is an obscure member
of the Cabernet, Merlot family. Until 1994 Carménère in Chile was assumed to be Merlot,
and when it was recognized it was estimated that 60% - 80% of
"Merlot" in Chilean vineyards was in fact Carménère, a variety
imported from France. Since the outbreak of phylloxera virtually
wiped out the Carménère vine in France, Carménère had long been
forgotten until its discovery in Chile. It was never replanted in
its native Bordeaux, because the late-ripening variety is
difficult to manage in cool climates and still highly susceptible
to phylloxera. Chilean Carménère styles range from youthful
and fruity to more complex and robust wines with smoky, earthy
tones.
Merlot - More is currently being planted but much of what
was labeled Merlot was actually Carménère. Yield control coupled
with a long growing season and plenty of sunshine leads to Merlot
with ample, soft, round tannins and good fruit flavors and aromas.
Syrah - Ten years ago Chile had fewer than 50 acres of
Syrah planted in the entire country, today there is now nearly
7,400 acres of Syrah. It still represents less than 2%
of the total wine grape plantings in Chile.
The majority of new plantings have occurred mostly in the Rapel
region, which now has over 62% of the country's total of Syrah
plantings. Syrah is used to make a number of different styles of
wine, from rosé to dessert wines and everything in between. Syrah
grows in moderately cool to warm climates. Chile’s Pacific
Ocean–influenced geography has plenty of climates in these ranges.
Pinot Noir - Chile's latest success story, is now beginning
to showcase against Californian and European Pinot Noir's. This
grape variety is now becoming increasingly widespread. Chile is
capable of producing some exceedingly silky Pinot Noir with a
smooth berry fruit flavor.
País - The
most widely planted grape variety in Chile is the dark-skinned
Pais, which makes rather rustic bulk wine for the domestic market.
Comprising about half of the
total vineyards planted in Chile, País, which is similar to California's
Mission and Argentina's Criolla has a deep traditional following
in Chilean culture, but has yet to earn a place in the
international scene.
Other red grapes grown in Chile
are Cabernet Franc and Malbec (Cot).
QUALITY GUARANTEE
Wine production and exports are
regulated and certified by the Agriculture and Livestock
Service (SAG) of the Ministry of Agriculture. All wine produced in
Chile for both the domestic
and export market is periodically sampled by SAG. SAG also issues
the export certificates
that include the wine’s origin and quality.
Chilean wine laws stipulate that
all export white wines must attain a minimum alcohol content of 11.5
%, and if a varietal, estate, vintage or place of origin is named on the label
it must contain at least 85% of that grape type.
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