Customize Sheet
    Customize Font Size to Fit
    • *Don’t forget to edit the price table.

    Tips to Save Space
    Customize & Print

    Save your page as a PDF using your built-in browser’s “Print” option. Just click the “Preview & Print” button and change the “Destination” from your local printer to any of your installed PDF applications. Please note: these steps vary slightly by browser.

    Stamp

    Sutil Family Wines

    Chono Carmenere

    Chile, Central Valley, Maipo Valley

    Red

    Winery Overview

    "Chono is the cutting edge of Chilean winemaking—a micro-estate that produces world-class wines from some of the most unique terroirs in the country. Founded by two of South America’s leading winemakers and enologists, Alvaro Espinoza and Juan Carlos Faúndez (who have since moved on to other projects), Chono too is the future of the Chilean wine industry, as producers move away their quantity-over-quality past to focus on Chile’s terroir strengths. Winemaker Alvaro Espinoza was one of the first winemakers to identify Carmenère, a red grape previously thought to be (and grown as) Merlot. It is actually a pre-phylloxera grape that was once grown widely in Bordeaux, but today grows exclusively in Chile. The winemaking team of Espinoza and Faúndez is what makes Chono so exceptional. Espinoza cut his wine teeth both in Chile and abroad, working for Chilean winery Carmen, Chateau Margaux in Bordeaux and Fetzer and Bonterra in California. During his time in California, Espinoza worked with biodynamic expert Alan York, who helped open Espinoza’s eyes not only to the possibilities of organic viticulture but also the ways such practices could be applied to Chile. Faúndez, who also spent time at Carmen, teamed up with Alvaro early on, instructed and inspired by Alvaro’s father, a prominent enologist who instilled in both young winemakers a passion for hard work and for Chile’s undeniable potential. In addition to wines from the Maipo Valley, Chono sources grapes from the Elqui Valley as well as the Rapel Valley. Most vineyards are either farmed organically or are in transition to organic farming." "Cucao takes its name from the classic vineyard bird, the Cucao, that is said to bring good luck if you can hear them sing. The bird’s colors, black and yellow, are represented on the wine’s labels. Cucao is a premium label that brings together the finest Chilean terroirs and most naturally grown grapes. Chile’s most influential enologist and winemaker, Alvaro Espinoza, started selecting grapes for Cucao from growers who either farm their higher-elevation vineyards organically or as naturally as possible. Alvaro has since moved on to his smaller briodynamic projects. Whether from the sea-influenced vineyards of the Casablanca Valley, renowned for its Sauvignon Blanc and Chardonnay wines, or the Rapel Valley, where Carmenère grows to perfect ripeness, Cucao wines are always harvested by hand and vinified as naturally as possible. Cucao wines are also aged with great care, in a combination of French and American oak for approximately six months." "Rayun represents the awakening of a new form of viticulture and winemaking in which the respect for nature, the environment and the people is the essence of the wine. Our philosophy is to seek out the proper combination of conditions that enables our wines to express the full potential of our vineyards. These wines from the Limarí, Maipo and Colchagua Valleys offer tremendous delicacy and complexity that demonstrate the authenticity of our enology."

    Vineyard

    501 total ha

    Vinification

    Maceration: Cold maceration for 5 days at 1 0 ° C before fermentation and post fermentative maceration for 20 to 25 days to extract volume and density
    Fermentation:During 10 days, starting at very low temps with a maximum of 24 ° C to preserve fruity flavors and avoid tannin over extraction

    Scores & Ratings
    92
    Tastings.com
    Additional Information

    Provide your own information here.