casablanca contenido

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Details:
Half day tour
Departure from Santiago
Specialized guide
Visit to two Casablanca vineyards
Gift LVM
He came back

Full day tour
Departure from Santiago
Visit to two vineyards of the area
Lunch and pairing in a typical restaurant of Chilean gastronomy
Finishing in a small author's vineyard
Return to Santiago

Vines
Bodega RE
In Ovalle km 1, in Casablanca, is Bodega RE, the new adventure of winemaker Pablo Morandé and his family, who 30 years ago discovered the Casablanca Valley.

Bodegas RE, is part of the permanent recreate the origins of wine and its form of elaboration, which characterizes its manager.

In the cellar are clay amphorae, fudres and barrels, but what is most striking are the huge jars of vinification in the form of an egg, made of cement and covered with clay. Its ovoid shape influences the natural movement of the must, which gives body and aroma to the wine, harmony between ancestral winemaking and new techniques.

Among the wines you can find Chardonnoir, a mixture between Chardonnay and Pinot Noir, RE Cabergnan, Cabernet Sauvignon and Carignan and Siragnan, and others.

La Recova
La Recova Vineyard is located in the valley of Casablanca, in the Quebrada del Pulgar, next to Las Dichas village.

It is a small vineyard that produces Sauvignon Blanc, with very different characteristics to the other Savignon Blanc of the area.

In the vineyard, we will receive David Giacomini, a Brazilian from a long time ago in Chile and who fulfilled his dream of making wines and bet to make his wines in Casablanca.

 

Veramonte
On the way to Valparaíso, in the Valley of Casablanca, a helpless Casona is distinguished, in the middle surrounded by vineyards, is Viña Veramonte.

Being about 400 meters above sea level, it is one of the hottest vineyards in that area, so that in its terroir you can grow both white and red grapes. Among its strains are Sauvignon Blanc, Merlot, Pinot Noir, Syrah and Carmenere.

Following organic practices, ensure the development of vines and achieving sustainable vineyards over time. Among these practices are the use of compost as fertilizer, incorporation of sheep to cut grass, chemical pesticides are not used, etc. All this helped by the privileged landscape, surrounded by native forests and variety of platas and flowers, that make them a natural barrier against pests.