The grapes to produce Cabernet Sauvignon Gran Reserva Maipo Valley Vigña Echeverría were 100% hand harvested into 18 kilogram boxes, carefully selected and then fermented to dryness in 25,000 litre stainless steel tanks. Fermentation of Cabernet Sauvignon Gran Reserva Maipo Valley Vigña Echeverría took place with selected yeasts and lasted for seven to 10 days at controlled temperatures of between 25 to 28°C. Extended skin maceration lasted for additional six to eight days, followed by 100% malolactic fermentation. The wine was matured in 225 litre French oak barrels of second and third use for a period of 10 to 12 months.
The vineyards are located in Maipo Alto in the Central Valley. Alto Maipo reaches into the foothills and produces some of Chile’s leading Cabernet Sauvignons. Central Maipo is one of the country’s oldest and most diverse productive regions. Rising into the Andean foothills, the Alto Maipo section ranges from 400 to 800 metres above sea level and is highly influenced by the mountains. The afternoon sun warms the vineyards and the cool mountains breezes that slide down the hillsides at night create a broad oscillation between daytime and night-time temperatures, all of which makes for perfect conditions for bold yet elegant red wines, especially the regional star, Cabernet Sauvignon. The soils are alluvial in origin, mostly clay loam and the presence of stone at 80cm.
Viña Echeverria 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-the-art winery, to produce a range of over 20 quality wines from nine different grape varieties. It has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification.