Oenology
Enological Concept
Our wines have unique characteristics and reflect the origin and identity of the El Principal terroir.
The winery is located at the foot of the Andes Mountains and was built in early 1998. It has a vinification capacity of 280,000 liters in stainless steel tanks of 7,200 and 12,200 liters. These tanks allow us to vinify in small volumes, respecting the full potential of each of the 70 vineyard plots.
Winemaking
Our harvest typically takes place between March and April. To achieve the best results, we select grapes from different sections of the vineyard, which we monitor daily to determine the optimal harvest point. The grapes, sourced from our own vineyards, are entirely hand-harvested with controlled yields and rigorous cluster selection both in the vineyard and at the winery.
In the winery, the grapes are lifted to the top of the vats to allow for gentle gravity filling, thus avoiding the use of pumps. Winemaking consists of three phases: cold pre-fermentation maceration, fermentation, and post-fermentation maceration. The duration of these processes depends on the grape variety and whether the wine is destined for El Principal, Memorias, or Calicanto.
The wines are aged for 14 to 22 months in 225-liter French oak barrels. The barrel room is built below ground level, allowing us to use gravity for filling. This, along with a temperature and humidity control system, ensures that the wine's quality is maintained.
This traditional Bordeaux winemaking style and subsequent aging in French oak barrels ensures the unique character of El Principal wines, which reflect the elegance and identity of the Alto Maipo terroir.
