Our philosophy for the Max Reserva wines is straightforward, to craft wines that truly express the terroir of the Max vineyards.


After harvesting, a rigorous manual double sorting process ensures that only the very finest grapes go into each Max Reserva wine.


Our Max Reserva reds are carefully crafted to express the terroir and quality of the Aconcagua Valley where the climate, together with our precision viticulture and skilful winemaking, produce wines with ripe, round, firm tannins and great fruit intensity. To show the fine quality of the grapes, our wines are fermented at temperatures that suit the individual grape variety and blocks of fruit varying from 26° to 32° Celsius, hot enough to give good extraction and colour while maintaining elegance and balance. Up to thirty days of maceration gives structure to the wine. Each wine lot is kept separate until the final blending which often includes small amounts of other grape varieties, some Petit Verdot, Cabernet Franc or Sangiovese, amongst others, can add complexity and depth over that of a single varietal wine. These fine, rich red wines are then aged in oak barrels, predominantly French, 50% new for 12 months.


For our Max Reserva Chardonnay, almost 40% of the wine is fermented using the natural yeasts present on the skin of the grape. This allows for a larger amount of fermenting strains contributing to greater flavour profile and complexity. The fermentation takes place in French Oak barrels at temperatures of between 18º-22° Celsius. After malolactic fermentation the wine spends ten months ageing “sur lie” in oak barrels, this adding richness and complexity. To preserve the balance of freshness and richness and the fine quality that the winemakers and viticulturalists have achieved, we seal our Max Reserva Chardonnay with a screw cap.