Tasting note

A wine with a deep color that is soft and smooth, with elegant fruit flavours. Plenty of berry and plum aromas 

Santa Alicia Chile

Viña Santa Alicia was founded in 1954 in Pirque, at the foot of the majestic Andes Mountains. This special location receives the pure thaw waters that irrigate the Maipo Valley, the birthplace of the Chilean wine industry. The sun follows a delicate path through our vineyards, spreading its light and creating a terroir that lends a distinctive character and identity to all our varieties.

After 60 years in the industry, our company has grown into a real one. pioneer in the "art of wine making". Present in more than 50 countries, our wines earn Santa Alicia the respect and interest of the world's most important markets.

Maipo Valley

Maipo Valley is located a few kilometers south of Santiago, at 133 meters above sea level. It is characterized by its Mediterranean climate with large thermal fluctuations between day and night, and an average annual rainfall of 450 mm. The soils are of medium fertility, allowing to obtain fruits with a high concentration.

The Maipo Valley is the area in Chile with the longest wine-growing tradition. It is sometimes described as the cradle of the Chilean wine trade; here was also the first commercial vineyard, in Quebrada de Macul, with the País grape. The famous red grapes such as Cabernet Sauvignon , Merlot , Syrah and Carmenère are also found here. The wines taste elegant and classic, and especially the Cabernet Sauvignon and Syrah have a high quality that is consistent

Santa Alice

The vineyard is controlled by pruning and drip irrigation.

The vineyards are mainly located in the areas of maría pinto and melipilla, the longest stretch of the Maipo valley closer to the coast, with more moderate temperatures due to the Pacific winds that help preserve the typical aromas of the vineyards.

Vinification

Harvest manually. crushing, pressing in pneumatic press, decanting of the must.

40 % of the must is fermented in stainless steel tanks and the remaining 60 % is fermented in French oak at a temperature between 13 and 14 ° C for 18 to 21 days. Once fermentation is complete, the wine is aged in wood with yeast dregs for about 5-6 months before moving on to the final blend.