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- DE MARTINO WINERY
- “THE WILD VINEYARD”, VILLALOBOS, Colchagua Valley – Biodynamic
This wine is an assemblage of various vineyards where the Mission grape grows on 250-300 year old bush-vines. Also known as Listan
Prieto or Pais de Quenehuao locally, these vines are on original roots and re-started with old school pruning techniques (provignage), but
have never had to have been re-planted since the Spanish Mission days. This is a wine of unique character and style, crafted in small lots
and done with passion and integrity. Luyt uses whole cluster with a light pressing, which leaves a bit of structure and allows a more
upfront fruitiness to show through. The Pais is bright, tangy and vivid red wine with pomegranate, cherry, damsons and blueberry fruit,
along with zesty acidity, mineral tones, sweet herbs and exotic spices. The finish is nicely astringent, suggestive of red grape skins.
De Martino winery was founded in 1934 by Pietro De Martino, who arrived in Chile from Italy in search of a place to satisfy his passion
for winemaking. Looking for the perfect site, he found Isla de Maipo in the Maipo Valley, just 50 km from Santiago between the Andes
Mountains and the Pacific Ocean. The village earned its name because it had been surrounded by a number of branches of the Maipo
River until the early 20
century. A powerful earthquake and changes in climate have since dried up all but one large branch of the river.
The vineyards now stand on one of the former branches of the river, which lends the soil characteristics that are unique in the valley and
particularly good for grape production. The property has grown tremendously since Don Pietro founded it so many years ago. It now has
300 organically-managed hectares planted to vine and still maintains its sense of being a family winery. The third and fourth generations
of the De Martino family now work in the winery every day. Today, more than 80 years after it began, the winery maintains its
dynamism, family tradition, and the adventurous, pioneering spirit of the De Martino family.
De Martino are self-styled specialists in the Carmenère, being the first Chilean winery to export a wine labelled with this grape variety.
They have since challenged themselves to produce world class examples, realised in wines such as Altas de Piedras.
The De Martino wines are in transition. Seeking the maximum expression of terroir they are linking the grape variety to the most
appropriate soil and topography. They are picking the grapes earlier to obtain greater acidity in all their wines, looking to reduce alcohol
levels, fermenting with natural yeasts, and, from 2011 vintage, none of the wines will see any new oak whatsoever. The estate range will
be fermented in stainless steel and cement, Legado will be vinified in used barrels, and the Single Vineyard range will be aged in
DE MARTINO, CLASSIC RANGE, Maipo
The fruit from 70 hectares of vineyards located in the Maipo, Cachapoal, and Maule Valleys are dedicated to the production
of this Sauvignon Blanc. The Santa Inés vineyard in the Maipo Valley is certified organic by the BCS Öko Garantie GMBH
from Germany. Elevations in these vineyards range from 245-350 metres above sea level where the soil is mostly alluvial with
minimal components of granite. Young vines are planted at a density of 4666 vines/hectare.
green undertones immediately communicates the sensation of freshness. It is refreshing on the nose with notes of citrus and
tropical fruits and an herbaceous quality. On the palate, it is fresh with an intense acidity. Fruity notes reappear on the
The Carmenère is made from the fruit of carefully selected parcels fro Maipo. The Carmenere begins with aromas of dark
fruit, tobacco, a little spice and some green vegetal notes. This medium-bodied wine tastes of dark fruit and spice, just like the
nose, along with a bit of black pepper. The green notes also continue and are even more pronounced in the mouth. It ends
with tobacco and coffee notes on the long finish. This well-defined wine is about the varietal expression – all fermented in
tank with own yeasts.
The Syrah has hints of chococlate and gentle mineral notes as well as blackberries, raspberries, leather and spice.
Sophisticated satellite mapping techniques inform both the variety planted on each block and also the ongoing row-by-row
management of the vines. Harvesting is done by hand, and there is a careful selection before the winemaking begins.
Finally there is a very attractive rosé made from Carmenere. With its pretty mid-pink colour, it has a lively nose of fresh red
fruits, and a smooth, bright palae of berries with a touch of herbs.
The Cabernet Sauvignon is even greener on the nose than the Carmenere and even a bit medicinal but give this wine plenty of
time to open up and it improves immensely. Tasting the wine reveals a smooth, soft texture just like the others.) There’s also
plenty of savuory dark fruit flavors on this medium-bodied wine. It ends with nice juicy fruit that lasts a good while, with
some tobacco notes underneath.
ESTATE SAUVIGNON BLANC
ESTATE CABERNET SAUVIGNON
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We executed, furthermore, a carefully calculated plan. I pretended to get drunker and drunker, and with every apparent attack of
nausea, I staggered off to the stream, a bottle of red wine hidden inside my leather jacket. After five attacks of this type we had
the same number of litres of wine stored beneath the fronds of a willow, keeping cool in the water.
The Motorcycle Diaries – Ernesto “Che” Guevara
DE MARTINO, LEGADO & ORGANIC RANGE, Maipo
Although the De Martino family has been organically farming their 300 hectares of vineyards in the Maipo Valley for well
over a decade, only two of their wines are certified organic. The Organic Sauvignon is produced from 16 hectares of the
Santa Inés vineyard, which is certified organic by the German organization BCS Öko-Garantie GmbH. Planted at an
elevation of 350 metres above sea level in soil of alluvial origin, the trellis training method was implemented achieving a
density of 5000 vines/hectare. On the nose, this Sauvignon Blanc possesses notes of peaches, citrus fruits, and green apples. It
is vibrant and crisp on the palate, with a pleasant, lingering natural acidity.
Covering 13.2 hectares, the Quebrada Seca vineyard has an elevation of 229 metres and an eastern/western exposure. The
vines, planted at a density of 4000 vines/hectare, benefit from the unique climatic conditions of the Limari Valley. A cooling
fog creeps into the valley from the Pacific Ocean in the afternoons and, with less than four inches of rainfall per year, drip
irrigation had to be implemented. As a result, the vines developed deep roots in the alluvial soil high in calcium and
carbonate. Fermentation took place over a span of 7-9 days at 18-21°C. Only partial (10%) malolactic fermentation
occurred. Fermentation took place over a span of 7-9 days at 18-21°C. Only partial (10%) malolactic fermentation occurred.
The wine was aged in used French oak barriques for 11 months, followed by an additional 4-6 months in bottle. An elegant,
fruity bouquet expresses notes of grapefruit and banana. Pleasant mineral aromas are present as well On the palate, it is full-
flavoured and fresh with excellent minerality and acidity. A creamy component coats the palate through the lingering finish.
Approximately 8 hectares (4 of Cabernet Sauvignon and 3.7 Malbec) of the Santa Inés vineyard — which is certified organic
by Germany’s BCS Öko-Garantie GmbH — are dedicated to the production of this wine. At an altitude of 350 metres above
sea level, the soil is of alluvial origin. The trellis training method was used with a density of 5000 vines/hectare.
Fermentation then took place over a 9-day period at 26-28°C. The wine was left in contact with the skins for 28 days with
periodic pump-overs and aeration before being transferred to French oak barriques of 1
, and 3
use for 14 months
Elegant floral notes from the Malbec combine with aromas of tobacco and spice typical of Cabernet. They are framed by
vanilla notes contributed by the oak aging. On the palate, the acidity and freshness are prominent but are balanced by soft,
Legado Cabernet Sauvignon Aromas of berries and black currants abound on the nose, backed by notes of tobacco and spice.
Subtle hints of vanilla and mocha are present as well. It is full-bodied and harmonious with a long finish.
De Martino was the first winery in Chile to bottle Carmenère as a single varietal. Legado Carmenere is fresh and intense
with notes of white pepper and plum, which are balanced by sweet aromas of vanilla. A pleasant acidity fills the palate, with
Legado Syrah comes from the Choapa Valley, a mere thirty miles from the cooling influence of the Pacific Ocean, the Norte
Verde vineyard sitting at an altitude of 800 metres above sea level in the Andes Mountains. The 28 hectares possess soil of
colluvial origin, rich in clay, sand, and volcanic rocks. Intense cherry aromas with notes of chocolate lead to a rich, velvety
mouthfeel. Soft tannins and persistent mineral notes make this an excellent pairing wine. It is balanced and fresh with good
mineral qualities. The oak ageing adds complexity to the fruit without overpowering it as it is well-integrated.
and used barrels and aged in used oak. This will enhance the terroir expression that De Martino are seeking in all their
LEGADO SAUVIGNON BLANC
LEGADO CABERNET SAUVIGNON
LEGADO CABERNET MALBEC
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DE MARTINO, SINGLE VINEYARD, Maipo
El León, an exemplary terroir wine, is a limited production blend from one of the most unique vineyard sites in Chile. Located
near Cauquenes in the Coastal Mountain Range of Maule Valley, the El León vineyard is dry-farmed due to the granitic soils.
The “cabeza” conduction system and old bush vine training method protect the fruit from the strong sun and high radiation in
this extremely hot area. The vines, mainly Carignan with small lots of Carmenère and Malbec mixed in, are over 60 years old
and render very low yields. A manual harvest is conducted in the last week of April. Fermentation takes place in temperature-
controlled stainless-steel tank, followed by ageing in foudres for 14 months. Intense ripe cherry aromas dominate this
bouquet. It is elegant, fresh and concentrated, presenting a superb natural acidity that will allow this wine to be cellared for
many years. The soft tannins render a persistent, generous finish. Covering five hectares in Isla de Maipo, the Alto de Piedras
vineyard is located 334 metres above sea level with east/west exposures. The alluvial soil has high contents of rocks, clay, silt,
and sand. Using the trellis training method, the vines have a low planting density of 1166 vines/hectare, resulting in limited
quantities of high-quality grapes. The mild climate lengthens the growing season allowing the grapes to fully mature prior to
harvest. The grapes undergo a cold maceration prior to fermentation for seven days in stainless steel tanks at 8-10°C. After a
8-9-day fermentation period at 26-28°C, the wine is left in contact with the skins for an additional twenty-eight days in
stainless steel. The wine is then aged for 14 months in foudres before being filtered and bottled. It is then cellared for seven
months before being released. On the nose, there are generous aromas of fresh red fruits and spices, with herbaceous
undertones. There is great concentration of fruit as well as ripe, well-integrated tannins on the palate. The finish is long and
elegant. From the 2000 metres vineyard in Elqui the Alto Los Toros is a blend of Syrah (85%) and Petit Verdot (15%). Very
deep, suave, spice and pepper wine. Lots of damson fruit, but a little exotic spice and herbal lift and some balsamic notes. The
mouth retains very good freshness, with lots of dry extract and a spicy, gravelly quality to the tannins. The power is there, but
it has a certain freshness and balsamic strawberry fruit quality. The evolution of the single vineyard styled will be fully
realised in the 2011 vintage when all the wines will be vinified in foudres with wild yeast ferments.
QUEBRADA SECA CHARDONNAY
CARIGNAN “LA AGUADA”
CARMENERE “ALTO DI PIEDRAS”
DE MARTINO VIEJAS TINAJAS, Itata Valley – Organic
No-one can say that we play safe on our Chilean wines: A Carignan from wild vines that grow in trees and bramble bushes;
an organic Pinot Noir made without sulphites and, last, but not least, an old vines Cinsault from the south of the country,
fermented and aged in amphorae. An old, unirrigated vineyard in the heart of the Coastal Mountain Range in the Itata Valley
some 400 kilometres to the south of Santiago and just 22 kilometres from the Pacific Ocean gives life to this wine. With a low
coastal ridge for protection from strong winds and occasional rain blowing in from the Pacific, most vineyards in this region
are planted in the lee of the coastal hills. One unusual feature of Itata is the red clay topsoil, with underlying granite that can
add a distinctive clove or cinnamon note to red wines. And then we have the Viejas Tinajas. This wine rescues an old tradition
deeply rooted in rural Chile: winemaking using large earthenware jars. Viejas Tinajas has been fermented and aged as
naturally as possible in amphorae over 100 years old, without intervention and in search of a faithful reflection of its origin.
Consider this: Cinsault, old bush vines (35 hl/ha yields), on granitic soils, farmed with horses, whole berry ferment, no punch
down, gentle pressing. In the winter the malolactic is ready. The wine is not filtered or fined and there is no added sulphur. It
is very silky and Pinot-like with red cherry fruit. The watchword here is delicacy. Is the future of Chilean wine in its past?
The superb Muscat has attractive golden-amber colour. Intense note of jasmine, orange blossom, quince and apricot jam, the
palate is dry and smooth yet herbal and spicy with just a hint of earthy “bite”.
MUSCAT VIEJAS TINAJAS
CINSAULT VIEJAS TINAJAS
DE MARTINO GALLARDIA DEL ITATA, Itata Valley – Organic
Gallardia Cinsault Rosé from De Martino
is from ungrafted dry-farmed gobelet-trained vines g
rown in Guariligue, just 22
km from the Pacific Ocean. Residents of this area have preserved traditional viticulture. The landscape is composed of rolling
hills and granite deposits from the Coastal Mountain Range that date back to the Jurassic period, and thanks to the influence
of the Pacific Ocean, this is a cool climate. This wine undergoes a short maceration period in contact with the skins and
then fermentation is carried out with native yeasts at 20°C in stainless steel and then aged for a further six months.
Another oh-so-pretty onion-skin wine with beautifully delicate raspberry and cranberry fruit and just a whisper of wild
herbs on the finish. The Muscat-Corinto from very old vines is golden and aromatic with notes of citrus fruit and salt
whilst the Cinsault perfectly captures the red flower and fruit perfume of this grape combined with gentle herbaceous
GALLARDIA DEL ITATA MUSCAT-CORINTO
GALLARDIA DEL ITATA CINSAULT ROSE
GALLARDIA DEL ITATA CINSAULT
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The Villalobos family estate is located close to the village of Ranguili and is entitled to Colchagua Valley appellation of
origin. Colchagua is a region close to the coast, recognized for its dry summer days and refreshing cool nights. The vineyard
is essentially Carignan as far as anyone can ascertain, and was originally planted during the 1940’s and 50’s.
Villalobos vines have never been treated; indeed, the vines have always grown wild and free from any chemical processes for
sixty years amongst native Chilean flora such as maitenes, rosehip, Culenes, pine trees, blackberry bushes etc.
In fact, the mission is the constant quest to produce a wine characterized by its unique qualities and the special Carignan
variety, which had almost disappeared from Chile and is rarely found in this particular region.
The wine cellar was founded in the sculpture workshop of Enrique Villalobos, in the Artists Valley located in the Colchagua
Valley. “The art of sculpture and the art of wine-making are intrinsically linked in the creation process; that is, the
modification and intervention of substances offered to us by nature, which the artist may turn into a unique and particular
work of art.” Given this context the winegrowers wish to distance themselves from the traditional industrial monoculture.
Their main goal is to produce wines which reflect the seasonal conditions and qualities of the terroir, taking advantage of the
organic and wild characteristic of the aged vines. This unique terroir allows them to harvest grapes which give the wine an
aroma that is perfectly harmonized with the Chilean countryside.
The philosophy of Villalobos is based on absolute respect for the environment where the grapes are grown. Viticultural
methods involve the use of draught horses and natural forms of herb control in order to keep the natural balance. Grapes are
hand-harvested, since the vines grow amongst rosehip, blackberry bushes and other native plants, which makes the harvest a
logistical challenge to say the least! Villalobos’ Carignan is neither filtered nor fined and nothing is added to the wine which
is allowed to age slowly and naturally in French oak barrels. It is the colour of a dark red, there is no extraction or
concentration, just clean, pretty lifted, almost graphite fruit supported by clean acids.
VILLALOBOS CARIGNAN RESERVA
Villalobos industrial bottling line
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1000 mm of rain per year
Located high on a hill the nearly seventy-year-old bush vines are on marginal granitic soils, very sandy with large quartz
deposits. The wine itself is a field blend containing predominantly Moscatel but also other grapes such as Corinto and Semillon,
co-harvested and co-fermented in tank with native yeasts. Bottled with minimal intervention in a litre bottle this is a turbid
natural tasting wine with a touch of grapefruit, dried spices and a zesty tang.
PIPENO BLANCO – 1 LITRE
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