Our Wines

Vino Tinto Malbec

Vino Tinto


Criado cuidadosamente en barricas de roble francés durante 9 meses, color rojo rubí y ribetes naranjas. Aromas a ciruelas, tabaco y frutas silvestres. Expresivo y persistente en boca, taninos redondos.


Bianco Blend

Catarrato y Grillo

Coupage de las variedades italianas Grillo y Catarratto. Color oro profundo y aromas intensos persistentes en boca. Notas de manzanas verdes, mango biche, cítricos, almendras y cedro amarillo.


Vino Malbec


Criado 12 meses en barricas de roble francés, color rosa salmón, nuestro Malbec rosé presenta notas de fresas, ciruelas maduras, vainilla y cacao. Acidez marcada, aterciopelado, elegante y persistente en boca.


Vino Tinto

Nero D'Avola

El vino Nero D'Avola de Viña Sicilia es un varietal 100% de la variedad italiana, criado 12 meses en barricas de roble francés, color rojo rubí con matices granates, aroma complejo con toques de violetas, Regalis, Moras, Grosellas negras, Pimienta, Cuero y Vainilla. En boca potente y expresivo cuerpo completo y final largo.


Vino Cosecha Tardía


Varietal 100% de la cepa francesa, color ocre oscuro y notorio espectro aromático con notas de ciruelas maduras, nueces, pasas, higos y caramelo. En boca aterciopelado, elegante, equilibrado y de largo final con toques de cerezas, melocotones y peras.


Vino Tinto


Color violeta intenso y nariz compleja plena de tabaco, heno, cuero y frutos rojos.En boca taninos marcados y notas de moras, pimienta negra y final largo. Disponible en Marzo 2018.


The Process

  1. Sowing

    Initial phase in which a rootstock (pattern or foot) is planted. Our rootstocks are mainly american. Over this rootstock a vitis vinífera grape variety is grafted.

  2. Fetilization

    Manual process in which potassium, phosphorus, nitrogen and minor elements necessary for the plants developement are provided.

  3. Pruning

    Eimination of leaf and woody material excess of the vines stimulating their formation and production.

  4. Moorage

    Assures the vertical growth of the plant (shoots) and constitutes a support for the weight of the clusters.

  5. Defolation

    Reduces the escess of foliation in plants (leaves, length and number of branches), allowing all nutrients and energy to focus on the clusters.

  6. Harvest

    Manual grape picking a4.nd early wine phase. This process comprises: cutting-selection-destemming / crushing and formation of the must (unfermented grape juice).

  7. Fermentation

    Early transformation of sugars into alcohol with the help of yeasts. During this process the grape husk remains in contact with the must, which gives the future wine color, tannins and structure.

  8. Pressing

    After a few weeks of fermentation the newborn wine is separated by gravity and the “hat” is pressed to extract the so-called press wine. Both wines go to stainless steel tanks.

  9. Racking

    1. Wine is moved from one tank to another removing solid wast and sediments by gravity.This process also oxygenates the wine and stimulates the yeast to transform the remaining sugars into alcohol.

  10. Final fermentation

    Process that takes place inside French oak barrels, providing aromas and tannins. Different wines are created depending on their aging:
    Young wine: up to 6 months in oak barrels.
    Reserve: from 6 to 12 months in oak barrels.
    Great Reserve: more than 12 months in oak barrel.

  11. Filtering

    Eliminates the remaining solid particles inside wines, granting transparency, brightness and balance.

  12. Bottleing

    Last phase in which wine goes through a process of reduction (all oxygen leftover inside wine is liberated by the corck).