This fizzy, eccentric wine gives us those tropicale feels. The palate is a party with attendees like juicy ataulfo mango and tangelo peel, giving way to a finish laced with cool herbal notes. We love this walk on the wild side.
The Echeverría family arrived in Chile from Spain in the 1750s and established agricultural properties north of Santiago, growing grapes and other crops. Fast forward to 1930 and Roger Piffre de Vauban (a French engineer and Roberto Echeverría’s grandfather) traveled to Chile’s Curicó Valley and planted ungrafted vines from pre-phylloxera wine grapes of French origin. And so, he established a frontier of technology with French sensibility and in 1979, Roberto decided to take up winemaking in the family tradition. Today Viña Echeverría is still a family-owned and managed estate winery, and its vineyards and house occupy the same location as they did nearly 100 years ago.
Soil Type: Calcareous Clay/Limestone Hand harvested Indigenous yeast de-stemmed, pressed and cooled. Decanted for 24hrs prior to fermentation Fermentation with wild yeast in stainless steel for 18 days until 10grams of RS. Bottled to finish fermentation. No filtration or stabilization.