GALLARDÍA DEL ITATA Gallardia del Itata pays homage to the grape varieties of the Itata River Valley, located in the southern region of Chile. These are fresh, pure, taut wines that pair beautifully with food. “Gallardia” means bravery in Spanish. It was this courage that allowed the dry-farmed Itata grapevines–descendents of the first vines planted in Chile–to withstand the ravages of time and the tenacious influence of the Pacific Ocean. This wine range was also named Gallardia in honor of the delicate, daisy-like flower of the same name which proudly and vibrantly fills the Itata Valley with color and aroma–thereby symbolizing the fortitude of the local vegetation.
LOCATION 460 km to the south of Santiago // 36º36`37.3¨S – 72º43`12.67¨W - Bío Bío Region – Coelemu (Guarilihue).
Cobquecura
HISTORY
Quirihue Pacific Ocean
When the Spanish colonizers landed at the Port of Concepción, they brought with them Muscat of Alexandria and Pais (Listan Prieto) grapes. As a result, the first grapevines in Itata were planted in 1551. These grapes came from the Canary Islands and had been collected en route to Latin America. Due to destruction caused by subsequent earthquakes and to “improve” the quality of the wines, other grape varieties–including Cinsault and some rare whites that we are not yet entirely sure what they are –were introduced to the area at the turn of the 20th century.
Itata River Trehuaco Coelemu Guarilihue
CHILLÁN Argentina
Tomé
From the beginning, Itata wines were well-regarded. The following are a few quotes referring to the wines:
CONCEPCIÓN
“Vine growing adapts much better to the souhthern wine provinces, the wine of Concepción is superior in quality to the ones from other areas”. Eduard Poeppig, German traveller, 1828. “The French have a singular affinity to the city of Concepción, and they claim the reason is the excellence of their wines”. Pacific Ocean
Andes Mountains
Miguel de Olivares, priest, 18th century. As winemaking and grape-growing expanded across the nation, other wineries began to gain influence. These factors, in addition to Chile’s increasing centralization, caused Itata to slowly lose prominence and eventually become all but forgotten as a wine region. However, in recent years the valley has recovered its relevance and is now recognized as a treasure of the Chilean countryside. In this way, the Itata Valley has allowed us to return to our origins, rediscover forgotten varieties and examine with humility the work carried out by the first winemakers in our country.
N E
W S
LANDSCAPE & CULTURE The gorgeous landscape of the Itata Valley and the surrounding coastal areas where our vineyards are located include of steep hills planted with vineyards and imposing pine forests. The fast-flowing Itata River complements this stunning panorama, and its crystalline waters make this a truly unique location. In Itata there are a variety of small subsistence farms for whom viticulture is a way of life; they produce artisanal wines using traditional methods and sell their products locally. Thanks to their resilience, it is still possible to find vestiges of our history reflected in vineyards that date back over 150 years. The local cuisine is dominated by rabbit, hare, and chicken stews, as well as legumes and local sausages that are famous all across Chile. Wild mushroom foraging, which is carried out during the fall and spring, is also popular. On the coast, blue crab (jaiba), conger eel (congrio) and corvina are the main attractions. The vibrant and taut Itata wines perfectly complement these traditional dishes.
CLIMATE The climate of coastal Itata, experiences high levels of precipitation–up to 1,000 mm–and makes dry-farming possible. The Pacific Ocean exerts a cooling influence which tempers the climate and helps to produce fresh and vibrant wines.
GEOLOGY AND SOILS The soil is composed of granite deposits from the Coastal Mountain Range formed during the Jurassic period. The mostly loam soil has excellent drainage and close to 20% clay content, which helps retain humidity and fortify the plants during the driest summer months. Quartz is also commonly found in the soils of Itata.
VITICULTURE The vineyards are dry-farmed and use a very low goblet training system (known in the area as “cabeza�). No rootstock is used. The oldest vines in the area date back over 150 years; the vineyards are only worked using horses and axes for pruning.
CINSAULT Location: 460 km south of Santiago –Guarilihue area– Itata (Coastal hinterlands – Coelemu) Grape Variety: 100 % Cinsault Distance from the ocean: 22 Km Training system: Gobelet Year planted: 1982 Density: 4,444 plants / Hectare Dimensions of the vineyard: 1.5 * 1.5 Use of rootstock: No Material: Massal selection Altitude: 280 above sea level Winemaking: The grapes are first de-stemmed and then pressed. Alcoholic fermentation is carried out in stainless steel tanks with native yeasts–no sulfur dioxide is added. The wine undergoes maceration in contact with the skins for 40 days. After undergoing malolactic fermentation, sulfur dioxide is added. Average Nº of bottles: 48,000 per year
CINSAULT ROSÉ Location: 460 km south of Santiago – Guarilihue area– Itata (Coastal hinterlands – Coelemu) Grape Variety: 100 % Cinsault Distance from the ocean: 22 Km Training system: Gobelet Year planted: 1982 Density: 4,444 plants / Hectare Dimensions of the vineyard: 1.5 * 1.5 Use of rootstock: No Material: Massal selection Altitude: 280 above sea level Winemaking: The grapes are first de-stemmed and then immediately pressed to obtain translucent free run juice. As is characteristic of this grape variety, the juice is onion-colored. In this first stage, no sulfur dioxide is added. The juice is then decanted in order to remove impurities. Alcoholic fermentation is carried out in stainless steel tanks for 12 days. The temperature is then lowered significantly to prevent malolactic fermentation and once the wine is clarified, sulfur dioxide is added. Average Nº of bottles: 24.000 per year
MOSCATEL Location: 440 km south of Santiago –Trehuaco area– Itata Valley Grape variety: 100 % Muscat Distance from the ocean: 17 Km Training system: Gobelet Year Planted: 1975 Density: 5,102 plants / Hectare Dimensions of the vineyard: 1.4 * 1.4 Use of rootstock: No Material: Massal selection Altitude: 174 above sea level Winemaking: The grapes are first de-stemmed and then immediately pressed. Alcoholic fermentation is carried out with native yeasts in stainless steel tanks for 18 days. No sulfur dioxide is added at this stage. The temperature is then lowered significantly to prevent malolactic fermentation and once the wine is clarified, sulfur dioxide is added. Average Nº of bottles: 24.000 per year