"Chilensis is the true reflection of Chile's diverse terroirs; wines that show the fruit and aromas of Chile, internationally known as a 'viticultural paradise.'"
Chilensis practices winemaking with minimal intervention to allow the grapes to express their natural flavors and aromas, as well as their terroir. Fruit is hand-harvested to ensure that grapes are picked at optimal ripeness. Each varietal is fermented and aged independently, with Winemaker Claudio Ramirez determining the appropriate length of time for maceration and fermentation to obtain maximum aroma extraction and quality. His objective is that each bottle reflects the characteristics of its terroir, as well as the freshness, fruitiness and aromas inherent in the grape variety. Fermentation takes place in stainless steel, with various combinations of stainless steel, French and American oak barrels for aging. Both punchdowns and pumpovers are commonly used to enhance extraction for red wines. All wines are bottle aged before release. The VIA Wines commitment to sustainability extends to the cellar, reflected in the winery’s limits on water use, materials management efficiency, energy use and waste management.
Fruit is sourced from VIA’s own vineyards in some of Chile’s most respected wine regions. A Mediterranean climate and broad range of soil types result in a diversity of flavors and styles in the wines. Yields are kept low through canopy management, with careful leaf plucking and fruit thinning. Technified restrictive precision irrigation is also used for vigor control. Sauvignon Blanc comes from the Tapihue Vineyard in the cool Casablanca Valley, while the Nilahue Vineyard in the Colchagua Valley produces excellent Cabernet Sauvignon. Through years of meticulous labor, VIA’s viticultural and winemaking teams have worked to identify the varieties that match the estate soil characteristics of the San Rafael Estate Vineyard in Maule Valley, finding a balance between variety, soil and climate that best expresses the typicity of each grape.