2022 Gran Reserva
Vineyard
Soil: Alluvial in origin. Clay loam with the presence of stones at 80 cm. Fertile soils allow the vines to express all their vegetative and fruit potential.
Altitude: 243m above sea level.
Weather: Mediterranean with a long, dry summer season and intense sunlight. Marked DTR (Diurnal Temperature Range, or difference between day and night temperatures), key for assisting the development of flavours.
Annual rainfall: 600mm average during winter, mostly between June and August.
The vineyards at Viña Echeverría are located in the Curicó Valley and the rows are planted in an east-westerly direction to potentiate the sun’s exposure. We work with a model of micro viticulture, which means that each plot, no more than half a hectare, is identified according to its terroir and microclimate and planted, pruned, irrigated and harvested accordingly, resulting in grapes of optimum quality and flavor.
Vintage & Harvest
Blend: Chardonnay proprietor´s single vineyards grapes, from ungrafted selected clones of pre-phylloxera French rootsock
Harvest:
- March 28th, 2022.
- 100% hand-picked in 18kg boxes and carried to the estate winery immediately after cutting
- Carefully selected before processing
Winemaking
- Whole cluster pneumatic pressing. Static sedimentation for 24-36 hours at 8-10°C prior to fermentation
- 50% fermented in 225 liter French oak barrels for 15 days at 18-20°C and 50% fermented in stainless steel tanks at 14-17°C for 25 days with selected yeasts
- Partial malolactic fermentation.
- Aged in 225 liter French and American oak barrels over fine lees for 6 months.
- Stored in temperature controlled stainless steel tanks through bottling
Roberto Echeverría Jr has been the Chief Winemaker at Viña Echeverría since 2001. Inspired by his French heritage, Roberto’s signature style produces wines with a combination of Old World elegance and New World energy. More European viticultural techniques include timely harvesting to avoid over ripeness and therefore good balance and control of alcohol levels. Focus is on French varietals, barrels and yeasts, as well as longer fermentation and aging in barrels, and diverse blending.