CH3041-23
Vina Echeverria
Echeverria "No Es Pituko" Viognier
Central Valley , Chile
| Type: | General |
| Varietals: | Viognier |
| Region: | Central Valley , Curicó Valley |
| Vineyard Size: | 80 ha |
| Planted: | Ungrafted selected clones of pre-phylloxera French rootstock. |
| Farming Methods: | Hand harvested |
| Soil: | loam soils |
| Climate: | 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 flavors. Annual rainfall is 600mm average during winter, mostly between June and August. |
| Fermentation: | Fermentation with natural yeast in stainless teel tanks for 25 days. |
| Winemaker: | Roberto Echeverria jr. |
| Elevage: | Stored with its own less in stainless steel tanks prior to bottling. |
| ABV | 14.6% | Sizes | 750ml |
ABOUT THIS BOTTLE
Active in Chilean agriculture, grape growing and winemaking since 1740, the Echeverria family established their current vineyards and winery in 1923 in the outskirts of Molina, a town in the Curicó Valley. Here, they grow grapes from French pre-philloxera rootstocks, on their 80 ha of vineyards. Originally established to produce bulk wines, in 1990, the winery was converted to produce quality wines for export. In the following years, Echeverria was one of the few boutique wineries to emerge from Chile, and the first family winery from Chile to sell wine to Harrods in London. The winery’s No Es Pituko line is home to their ‘nothing added’ wines. All wild fermented, no additives included no sulfites added that are bottled unfiltered and unfined. This natural wine has a delicte straw yellow color, and appears slightly cloudy . On the nose it has aromas of peach and tropical fruits such as chirimoya, that harmonize with a buttery characteristic due to its malolactic fermentation. In the mouth, the tropical and floral flavors linger and it's good acidity higlights this wine's freshness.
