Winemaking Factor


Our wines are wines from the Andes, from the mountains and they have the effect of triangulating three fundamental factors: granite soils, height and the sun of Elqui Valley. As a result, the grapes that grow here have thicker skin than those from other valleys in Chile. At our winery the initial pressing is done like in old times, with the feet in rock wine presses. This technique is essential in the winemaking process, which allows us to have wines with great tension, smoothness and balanced tannins.

Fermentation is spontaneous with indigenous yeasts. Then, wines continue their aging process in different containers, trying not to alter their own varietal features. In the case of RHU, aging process is in 2,500 litre wooden foudres for 35 months. Syrah is also stored in foudres, but for 20 months. Fermentation process for Grenache takes place in truncated concrete wine tanks and aged in eggs of the same material for 20 months, the same aging time as Malbec.

Marcelo Retamal is the winemaker at Viñedos de Alcohuaz and he is focused in producing balanced wines, true to their origin. For Retamal, it is important to have wines with a dimension of verticality in the palate with good natural acidity that allows them to have good evolution in time.

The winery´s main character is Syrah, which is the base of the two red blends (RHU and GRUS) and one of the three parcel wines (TOCOCO). Both, the Flaño family and winemaker Marcelo Retamal, partners in the project, believe that their permanent search for wines with character will become Syrah from Alcohuaz one of the best on earth.