Cold pre-fermentation maceration of Pinot Noir Gran Reserva Casablanca Viña Echeverría took place at 5°C for four to five days, in order to extract colour and primary aromas. Pinot Noir Gran Reserva Casablanca Viña Echeverría fermentation lasted for 10 to 12 days at temperatures of 26° to 29°C in stainless steel tanks, with selected yeasts. Post fermentation maceration lasted for five days, then 100% of the wine went through malolactic fermentation. 75% of the wine was aged in French oak barrels for six months, adding oak complexity to the final blend.
The vineyard is located in the Casablanca Valley, a cool-climate coastal region close to the Pacific Ocean approximately 47 miles north of Santiago. The proximity to the sea results in a Mediterranean climate, with pronounced maritime influence. The cooling sea breezes from the cold Humboldt stream, tempers the heat of the warm, sunny days and creates cool foggy mornings, ideal for top quality Sauvignon Blanc, Chardonnay and Pinot Noir. The soils are clay and sandy soils, which provide good drainage. Careful pruning ensures the correct balance between canopy and fruit.
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.