The wine is a medium-bodied ruby red. On the nose, it is fresh and herbal, with notes of raspberries and fresh cherries, along with an earthy and mineral touch. On the palate, it has high acidity, is juicy, and has a long finish. It is recommended to accompany grilled lamb, mature sheep's milk cheeses, and salads with balsamic dressing, nuts, and dried berries. Serve at 16ºC. 

About the Producer

We strongly believe that when things are done with dedication and a profound love for our earth and its people, the results will be, without a doubt, the most authentic expression of this precious heritage we call the Rosario Valley. 

2003 - Viña Matetic’s winery was built, using modern architecture, gravitational flow, and natural materials like wood and stone from the zone.

2004 - Our Boutique Hotel “La Casona” was opened, giving birth to a new stage of our Turism services at Matetic Vineyards.
We received our Organic Certification and began working with biodynamic agriculture.

2008 - Wine & Spirits magazine selected Matetic Vineyards as one of the Top 100 wineries of the year. We were delighted to achieve this accolade again in 2011, 2012, and 2014.

2013 - Demeter granted all of our vineyards, 160 hectares, biodynamic certification

Vineyard and Winery

Matetic Vineyards is an organic and biodynamic boutique winery, aimed at creating wines of the highest quality, from a privileged terroir called Valle del Rosario, which is located between the coastal valleys of Casablanca and San Antonio.

The grapes come from the Santo Tomás vineyard, 18 km from the sea, on the upper part of a north-facing granite slope. This plot of just 1.2 hectares was established in 2017 with top-quality genetic material, following extensive soil preparation, organic fertilization, and other management practices aimed at creating a microbiologically vibrant soil.
The vineyard is trained on trellises, with canopy management focused on producing small clusters protected from direct sunlight to prevent loss
of color and acidity.
The vineyard is managed biodynamically, aiming to obtain premium fruit that faithfully reflects the terroir.

The grapes are hand-harvested in 12 kg crates and then chilled at the winery. The process involves a meticulous selection of bunches and berries, which are gravity-fed into open stainless steel tanks, alternating destemmed berries (50%) with whole bunches (50%). A cold pre-fermentation maceration is carried out for about a week, after which the temperature is allowed to rise to initiate fermentation.
Extraction is based on pump-overs and gentle punch-downs in the first stage of fermentation, and then, based on tasting and the increase in alcohol content, the duration and intensity of this extraction are gradually reduced.
After fermentation, which lasts about 10 days, the solids remain in the tank for another week before being gently pressed.
The wine was aged for 14 months in second- to fourth-use French oak barrels.