Aconcagua Valley

80 kilometers north of the capital Santiago lies the Aconcagua Valley, between the Andes Mountains and the Pacific Ocean. This land, between mountains and ocean, is one of the smallest wine-growing regions in Chile with its 800 hectares of vineyards. The optimal conditions for viticulture are found here: the weather is hot and dry, with little change, and the risk of frost is minimal. The cool ocean winds from the west and the fresh winds from the snowy peaks in the east bring good acidity to the grapes. The hot sunny summers allow the grapes to reach full maturity.

Two distinct wine regions emerge from this region:  

Around the town of Panquehue are the oldest and most numerous wine growing areas in the valley. It is the hottest and driest wine region in Chile, traditionally producing red wines with rich ripe fruit flavors and high levels of alcohol and tannins. 

The second terroir is more recent with vines planted in the 1990s. The red wines of the Aconcagua Valley are generally rich in ripe fruit flavors, tannic and with high levels of alcohol. Recently, producers in the region have been looking to make fresher and more complex wines by planting vines in cooler sites.

Traditionally, the grape varieties used since the 19th century have been Cabernet Sauvignon and Carménère, a Bordeaux grape variety imported to Chile in the mid-19th century. It gives Chilean wine its identity.