Chile
Chilean Learning Courses
Rethink the elongated north-south country by considering the differences between coast, mountain, and inland areas. From Cabernet and Carménère, move on to old-vine sites and cool-climate whites.
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Continue reading →Organize the overview and appellations
Connect grape varieties to major producing regions.
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Cabernet, Carmenere and Classical Varieties
Master both the representative varieties of a country and the varieties preserved by local growers in each region.
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North: Atacama and Coquimbo
Even in the dry north, there are vineyards cooled by the sea and elevation.
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Aconcagua: From Inland to the Coast
Looking from east to west down a single valley reveals the diversity of Chilean wine regions.
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Casablanca and San Antonio
We will examine the cooling effect of the sea on Pinot and Syrah as well as white varieties.
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Maipo: Cabernet and foothill vineyards
Learn about the reds around Santiago from the perspective of vineyard and harvest assessment.
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Rapel: Cachapoal and Colchagua
Carmenère is a grape best understood by looking at differences between valleys and vineyards in its regions.
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Curicó and Maule: Volume and diversity in the central-southern regions
Even regions responsible for large-scale production retain old-vine vineyards. Compare Curicó and Maule wines by grape variety and the history of their vineyards.
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Itata: Old-vine País and Cinsault
By exploring family vineyards and indigenous varieties, you'll discover a different history of Chile.
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From Biobío to Austral
Moving southward brings changes in temperature supporting ripening and how to handle rainfall.
Read the representative themes in depth.
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How many years of aging does Reserva indicate?
Even if the term is the same as in Spain, in Chile it’s used under different conditions.
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VIGNO: Standards based on old vines
This is an initiative to share not only the regional name but also vineyard age and farming practices.
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Estelado: País undergoes secondary fermention in bottle
Here is an example of producing sparkling wine from País. We trace the history of this variety and the process of secondary fermentation in the bottle.