Bodega Otaviano winery, known for its Penedo Borges wines, was established in 2005 in Agrelo in Luján de Cuyo by a group of Argentine and Brazilian friends. With 48 hectares in Agrelo, they produce Malbec, Cabernet Sauvignon, Syrah, Chardonnay, Sauvignon Blanc, Petit Verdot and Cabernet Franc, all of which are available to taste on a visit to the winery.
Brazilian couple Marcos Attilio and Angela Mochi came to Chile in 2011 to live their dream of setting up a boutique Attilio & Mochi winery in the Casablanca Valley. They make a range of cool-climate, terroir-focussed wines, mainly reds, along with a fruity orange wine and a very moreish fortified wine from Malbec and Syrah.
Mayu winery is one of the modern wine pioneers of Elqui Valley, making premium wines from the region since 2005. A family enterprise, Viña Mayu is owned by Mauro Olivier and the winemaker is Elqui’s most experienced winemaker Giorgio Flessati.
Mayu is the Inca name for the milky way, literally translating as “creek of stars”. Viña Mayu is an independent venture founded in 2005 by Mauro Olivier, the son of Viña Falernia founder Aldo Olivier Gramola. Mauro was raised in Elqui valley and spent his summers working in the family fruit business, which led him into a lifetime career and passion for viticulture and wine. Mauro pioneered Carmenere and Syrah in the Elqui valley, which he planted in 2000.
Viña Mayu has vineyards across a range of different terroirs in the Elqui Valley and the wines are made in the Falernia winery in Vicuña, benefitting from the winemaking expertise of Aldo’s cousin, Italian winemaker Giorgio Flessati.O
Within the vineyards of Mayu there is also an observatory for star gazing!
These vineyards are close to the coast and the mornings are foggy but in the afternoons the skies are very clear and sunny and there is a significant temperature difference between daytime and nighttime. The terrain is a mixture of flat land and slopes and there is even an observatory at the highest point on the hill known as Cerro Mayu. The soil is of alluvial origin, mainly comprising granite. The plantings here are of Sauvignon Blanc, Pedro Ximenez and Syrah.
Mayu has three areas of vineyards in the El Tambo sector, which is further inland and so experiences warmer, sunnier and drier weather. The mornings can be a little foggy thanks to the moisture from the Puclaro Lake, but this is burned off by the sun during the course of the morning. These vineyards are located at 550 to 650 m (1800-2130 ft.) above sea level. The Yungay Vineyard is planted with Pedro Ximenez with a north-south exposure; the San Carlos Vineyard, which is adjacent to the River Elqui, is planted with Sangiovese and Pedro Ximenez, while the stony alluvial soils of the Rio Vineyard are planted with Carmenère.
These vineyards are also inland, near to the town of Vicuña, at an altitude of 650 m (2132 ft.) above the sea level. They are close to the riverbed of the River Elqui River and have clay soils with lots of gravel and are planted with Syrah and Malbec.
These are two of the highest altitude vineyards in Chile: La Huanta at 1925 metres above sea level and Dimaro at 1000 metres, planted with Pedro Ximenez grapes.
The range includes crisp, monovarietal whites from Pedro Ximenez, Sauvignon Blanc and Riesling, along with warm-climate reds from Carmenère, Syrah, Cabernet Sauvignon and Sangiovese.
The Reserva range also consists of monovarietal reds from Carmenère, Cabernet Sauvignon, Syrah and Malbec, plus a Carmenère-Syrah blend. A novelty in this line is Mayu Carménère Appassimento made from 40% normal Carmenère grapes and 60% Carmenère grapes that have been air-dried using the “Appassimento” method commonly associated with wines like Amarone.
There are two wines under this label – a 100% Cabernet Sauvignon and a blend of Cabernet Sauvignon, Carmenère and Syrah.
Also a range of warm, comforting monovarietal reds from Carmenère, Cabernet Sauvignon and Syrah.
Italian-born Giorgio Flessati started making wine in Elqui in the late 90s and is the most experienced winemaker in the valley, pioneering premium wines in what was traditionally a Pisco region. He has been winemaker for Viña Mayu since it was founded in 2005. In the video below he explains some of the unique conditions which make Elqui valley an attractive wine region to produce wine in:
Pedro Parra y Familia is the boutique, family winery of renowned terroir expert Pedro Parra, focusing on an artisanal production of natural wines made from old vines of Pais and Cinsault in Itata and Bio Bio. Native yeast and low intervention is Pedro’s style and the wines include a Pais, six Cinsault wines (from different granite soils) and a blend of both varieties.
See also: Altos Las Hormigas, Aristos, Clos des Fous