Know-how

The Villavicencio estate naturally forms a mini-valley within the Maule Valley, with varied types of soil and different exposures. Detailed studies of the soils using electroconductivity led to a better understanding of their composition. As well as ensuring the best match between grape variety and type of soil, it paved the way for a cultivation policy based on micro-zones, with the sole aim of achieving the highest-quality wine with the best expression of the fruit.

The grapes are monitored closely as they ripen, following a unique protocol developed by Baron Philippe de Rothschild Chile, ensuring that each parcel is harvested at optimum maturity.

White grapes are harvested early in the morning in order to preserve their aromas and flavours. Each red grape variety is harvested separately.

TO REVEAL ALL THE QUALITY
OF THE GRAPES,
THE METICULOUS WINEMAKING PROCESS IS TAILORED TO EACH MICRO-TERROIR.

Baron Philippe de Rothschild’s winemaking expertise produces wines that fully express their Chilean identity, highlighting the authenticity and elegance of each grape variety in an enthralling journey along a path that recounts the expression of the terroirs and their unique characteristics.

Baron Philippe de Rothschild’s winemaking expertise produces wines that fully express their Chilean identity, highlighting the authenticity and elegance of each grape variety in an enthralling journey along a path that recounts the expression of the terroirs and their unique characteristics.

Each batch of Mapu Reserva and Mapu Gran Reserva wine is tasted in order to determine how it will be matured. The aim is to achieve the best balance between the expression of the fruit and what oaking can bring.

In order to preserve the purest expression of fruit aromas and flavours, Mapu varietal wines are not oaked.

With the same aim of preserving the rich and subtle aromas and flavours of Mapu wines, they are bottled in an oxygen-free environment.