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Our Wine


  • Variedad: Petit Verdot 20% / Cabernet Sauvignon 20% / Carmenére 35% / Syrah 25%
  • Valley: Curicó
  • pH: 3,4
  • Acidity: 5,74 gr/lt
  • Alcohol: 14,5°
  • Residual sugar: 2,0 – 2,5 gr/lt

Our ESCALERA 2010 is an intense dark red color with soft violet tints. The nose is complex, spicy notes intertwining with nuts, and also a delicate roasted black fruits starting to be present, these attributes appear in layers during aeration of the wine. Finally, in the mouth it is smooth with firm structure, but with soft tannins and gentle finish.

Curicó Valley
Located at latitude 35º S, this valley extends from the base of the Andes Mountains to the Pacific coast. The valley is alluvial in origin, with loam-textured soils that change to deeper clay-loam nearer the coast. It has a semi-arid Mediterranean climate with an extended dry season and more than 700 mm (27.6 in) of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC/32ºF makes this a privileged winegrowing valley.

The grapes were handpicked starting April 20th and gently transported to the winery in plastic bins, where the vinification process started. The grapes were destemmed and deposited into small stainless steel tanks. 100 % of the grapes were macerated at least for 5 days and up to 10 days, then fermented in stainless steel tanks. Alcoholic fermentation was carried out at 27° – 30°C (78-86°F), with four pump-over per day.
The fermentation lasted for 10 days, after this process it started a post fermentative maceration for 8 to 10 days more.
The wine was aged in French oak barrels of two or three years old, fine grained barriques and different levels of roasting helped to round out the wine and contributed with the balance in the mouth. Once the final blend was done, the wine was decanted in cold and lightly filtered before bottling.

Serving suggestions
Lamb, meat with good fat acids and meat served with spicy sauces.

Best served at
18°–20º C (64°–68F)

Annual production
2.760 bottles.