Echeverria ‘no es Pituko!’ Orange 2024
Location: Chile, Central Valley
Winemaker: Roberto Echeverria
Grapes: Sauvignon Blanc
Soil: alluvial, clay loam
Winemaking: Grapes are destemmed and crushed, macerated and fermented in open tanks. Macerated a further 60 days on the skins. Full malolactic.
From the importer T. Edward: Originally established to produce bulk wines, in 1990, the winery was converted to produce quality wines for export. In the following years, Echeverria was one of the few boutique wineries to emerge from Chile, and the first family winery from Chile to sell wine to Harrods in London.
Eventually, the family started purchasing grapes, to compliment and build complexity to their wines. "We realized that to succeed and be different, we needed to be open," says Roberto Echeverria, the Technical Director Chief Winemaker, who's first solo vintage appeared on the market in 2001. With sustainable practices in the vineyard, Echevarria produces a wine for most every palate, while embracing a philosophy that's based on consistency.
Location: Chile, Central Valley
Winemaker: Roberto Echeverria
Grapes: Sauvignon Blanc
Soil: alluvial, clay loam
Winemaking: Grapes are destemmed and crushed, macerated and fermented in open tanks. Macerated a further 60 days on the skins. Full malolactic.
From the importer T. Edward: Originally established to produce bulk wines, in 1990, the winery was converted to produce quality wines for export. In the following years, Echeverria was one of the few boutique wineries to emerge from Chile, and the first family winery from Chile to sell wine to Harrods in London.
Eventually, the family started purchasing grapes, to compliment and build complexity to their wines. "We realized that to succeed and be different, we needed to be open," says Roberto Echeverria, the Technical Director Chief Winemaker, who's first solo vintage appeared on the market in 2001. With sustainable practices in the vineyard, Echevarria produces a wine for most every palate, while embracing a philosophy that's based on consistency.
Location: Chile, Central Valley
Winemaker: Roberto Echeverria
Grapes: Sauvignon Blanc
Soil: alluvial, clay loam
Winemaking: Grapes are destemmed and crushed, macerated and fermented in open tanks. Macerated a further 60 days on the skins. Full malolactic.
From the importer T. Edward: Originally established to produce bulk wines, in 1990, the winery was converted to produce quality wines for export. In the following years, Echeverria was one of the few boutique wineries to emerge from Chile, and the first family winery from Chile to sell wine to Harrods in London.
Eventually, the family started purchasing grapes, to compliment and build complexity to their wines. "We realized that to succeed and be different, we needed to be open," says Roberto Echeverria, the Technical Director Chief Winemaker, who's first solo vintage appeared on the market in 2001. With sustainable practices in the vineyard, Echevarria produces a wine for most every palate, while embracing a philosophy that's based on consistency.