The Aconcagua valley, 100 km (62 miles) north of Santiago, the capital of Chile, has a Mediterranean climate with warm summers that are cooled by breezes of the Pacific Ocean and its cold Humboldt Current. The valley is characterized by a long growing season allowing for late ripening of the fruit which enhances the flavours, intensity and concentration of our wines.


Average rainfall in the valley is 250mm (9.8 inches) and only comes during the winter; this is about a quarter of the rainfall in Bordeaux, making for generally more concentrated wines. This lack of rain helps the viticulturalists to control vigour and berry size, as well as to maintain ripening. As the air is warm and dry, fungal diseases like mildew and botrytis are unknown in the Aconcagua Valley, so allowing a non-interventionist, sustainable approach to viticulture. The heat summation in the valley ranges from 1850 to 2030 degree days.


Irrigation is vital for grape production in the Valley. Blessed with a wonderful supply of snowmelt from the Andes that flows in the river system; this water is then diverted to irrigation canals that surround the valley taking it to where it is needed. Drip irrigation systems then deliver the water to the feet of specific vines.


The soil make up of the valley is diverse and complex; the riverbed soils are very stony because of the accumulation of stones carried by the glaciers in the Andes Mountains. In the foothills are granite soils with high gravel and sand content, while the valley floors have loam and clay loams. These poor and stony soils help to stress the vines and so produce concentrated and structured wines. As a consequence the Aconcagua Valley is mostly planted to red grape varieties, mainly Cabernet Sauvignon, Shiraz, Carmenčre and Merlot.