Secreto

Our “Secreto” range of wines has a closely guarded secret related to land, proportions, and balance. Art and terroir have come together to create these wines in which the varieties have much to express.

The result is a line of blended wines made with a primary varietal component that is recognized and indicated on the label complemented by a closely guarded “secret blend” of up to 15% in each of these.

Most of our Secretos are made with grapes from young vineyards, which helps create a fresh and fruity style.

Vineyard
El Olivar, near the town of Peralillo in the Colchagua Valley. The vineyard has an average age of 20 years.

Tasting Notes
Intense red with Violet tint. In the nose is attractive and expressive, with aromas of red berries and spices followed by a subtle touch of tobacco. The palate shows blue fruit taste together with black and pink pepper. Firm, silky and integrated tannins lends to a long finish.

Food pairing
Try with milanese or stuffed pasta, sweet and sour pork. Grilled sausages. Service temperature of 16–18ºC. Cellar up to 5 years.

 

 

Vineyard
El Olivar, located near the town of Peralillo in the Colchagua Valley. The plantation averages 16 years in age.

Tasting Notes
Dark purple in color. The nose presents aromas of ripe cherries, black pepper, and blackberries along with fine herbs and a light note of blonde tobacco. The palate is ample and balanced with tremendous structure and rounded tannins. The finish is velvety and very pleasing.

Food Pairing
Enjoy with dishes like chicken or lamb curry. Chilean dishes like empanadas or corn pie. Some cheeses like mantecoso. Service temperature of 16–18ºC. Cellar up to 5 years.

 

 

Vineyard
El Olivar, located near the town of Perallillo in the Colchagua Valley. The plantation has an average age of 19 years.

Tasting Notes
Deep violet color. The nose is fruity, with aromas of black fruit such as blueberry, blackberry, and Magellan barberry, accompanied by a subtle meaty note on the finish. The wine is balanced with good concentration on the palate. The tannins are firm and silky, leading to a long finish on the palate with tension and minerality in the aftertaste.

Food Pairing
Recommended with spicy or smoky meats, suckling pig, or middle eastern food with lamb and spices. Service temperature of 16–18ºC. Cellar up to 4–5 years.

 

Vineyard
The grapes come from a vineyard located directly in front of the town of Casablanca, just 20 km from the sea.

Tasting Notes
Ruby red in color. The nose shows a complex wine with aromas of fresh red berries and fruits of the forest mixed with floral notes and spiciness. The palate has good balance and smooth, elegant tannins that combine well with the fresh acidity that leads to a long and vibrant finish.

Food Pairing
Ideal complement for grilled fish, Asian sweet and sour preparations, mushroom risotto, vegetable-stuffed pasta, terrines or artesian pate. Service temperature of 13–14ºC. Drink young, or cellar up to 4 years.

 

Vineyard
The grapes for this wine came from two vineyards located near Las Dichas sector, approximately 11 km from the sea.

Tasting Notes
Pale yellow in color with glints of green, the wine is intense on the nose, with white flowers and flowers as well as subtle notes of minerals and sea salt. It is fresh on the palate with character, showing expressive, fruity, and mineral notes due to the coastal origin. It’s deep, and has a long, pleasing finish.

Food Pairing
The perfect companion for fresh shellfish, or fish like sashimi. Cold soup like gazpacho or vegetable platters. Service temperature of 7–9ºC. Cellar up to 4 years.

 

 

 

 

Vineyard
San Carlos de Cunaco, Colchagua Valley. The plantation average 17 years of age.

Tasting Notes
Bright greenish-yellow in color, with a complex fruity nose that offers aromas of exotic fruits, papaya, apricot, and ripe pears with floral notes. The palate is fresh and very fruity with well-balanced acidity lending way to a long, persistent finish.

Food Pairing
Enjoy together with oily fish carpaccio like grouper, tuna, or salmon. King-crab stew, shrimp or octopus risotto. Grilled chicken or sweet and sour chicken. Service temperature of 10–12ºC. Decant if you’d like. Cellar up to 5 years.