Map
Cobquecura
Itata River Trehuaco Coelemu Tomé
CONCEPCIÓN
Andes Mountains
Itata Valley
N
E
W
S
Guarilihue
CHILLÁN
Argentina
Pacific Ocean
Pacific Ocean
Quirihue
Amphorae in Chile
An amphora is a ceramic vessel whose properties vary according to the characteristics of the soil from which it is derived. Chilean clay comes from a variety of sources, including granite, calcium, volcanic rock, and ochre. The latter is the most common type of clay found in the central coast and the most utilized for making these earthenware containers. Amphorae arrived in Chile thanks to the Spanish conquistadors, however historian Gonzalo Rojas assures that, “From an anthropological point of view, the amphorae are a powerful symbol of the mestizaje between the Hispanic world and the pre-Columbian indigenous world. Not only because both indigenous and Spanish artisans—laymen and religious men—participated in their production, but also because of the craftsmanship they entailed; this work also had its roots in the ancestral farmer-potter traditions of the America´s indigenous populations.” Local pre-Columbian cultures are thought to have used their amphorae as recipients for making alcohol around 1,500 AC; however these vessels were of a different shape and design than those brought by the conquistadors. Chilean amphorae developed as a result of the blending of both cultures and styles. In this way, the amphora became a uniquely significant cultural artifact for our country. Production peaked during the La Colonia period (1598-1810), when they were primarily used for fermenting and storing wine, an activity which was carried out across the country: from the Atacama region all the way to the Bio Bio River. On a smaller scale, amphorae were also used to store grains, olive oil, and other liquids, as well as transporting goods. With the arrival of barrel-making in the 19th century, amphorae were replaced with containers made from other materials; the wine industry preferred wood as it requires less care when being moved, is light-weight and easy to repair. In this way the raulí barrels (known as “pipas”) became the container of choice for wine fermentation and aging throughout the country, relegating 200 years of tradition to the resiliency of a few committed artisanal producers immersed in the depths of our countryside.
De Martino and the amphorae
The idea of producing wine using traditional terracotta amphorae emerged in 2010, as a result of our decision to craft wines with strong, unique personalities, while maintaining our fresh and gastronomic winemaking style. This project motivated us immediately as it not only aligned with said mission but also allowed us to combine our experience with ancestral winemaking techniques with the knowledge acquired over these last 80 years dedicated to winemaking. The Viejas Tinajas wine range began as an experimental program with only 14 amphorae, which collectively produced the 2011 Viejas Tinajas Cinsault. The following season we incorporated new vessels and added the Muscat grape variety, thereby completing the range’s white and red duo. We currently have 172 amphorae of all different shapes and sizes, and they vary between 200 and 1,800 liter capacity. Many of these are over 200 years old. In our experience, wines fermented and aged in amphorae stand out for their varietal purity, freshness, and delicate nature.
The wines and the Itata Valley
Viejas Tinajas wines originate from the coastal part of the Itata River Valley, located 460 km south of Santiago, specifically in the Guarilihue and Trehuaco area. This area corresponds to the Itata D.O., one of the first and in the past most relevant winemaking regions in Chile. The first grapevines arrived to this area in 1551 and were planted on the Itata coast. The main grape varieties were Pais (Listan Prieto) and Muscat of Alexandria, which were brought by the Spanish conquistadors. Around the turn of the 20th century, Cinsault and other white wine varieties—which have yet to be properly identified—began to arrive in Chile. Cinsault in particular, which was introduced with the purpose of improving the Pais blend, has adapted very well to the Itata Valley’s characteristics. It is not uncommon to find vineyards in this area that are goblet-trained, dry-farmed and date back over 150 years. The agricultural techniques used here follow traditional practices such as using manual labor and horses to work the soil, and even using axes to prune the oldest vineyards. The gorgeous landscape of the Itata Valley’s coastal area is covered by 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. The climate is influenced by high levels of precipitation—on average 1,000 mm annually—which make dry-farming possible. The Pacific Ocean tempers the climate and lowers temperatures. The geology is characterized by granite deposits from the Coastal Mountain Range formed during the Jurassic period. The mostly loamy soils have excellent drainage and close to 20% clay content, which helps retain humidity and fortify the plants during the driest summer months. Some areas also have high levels of quartz.
VIEJAS TINAJAS CINSAULT Location: 460 km south of Santiago –Guarilihue area– Itata (Coastal drylands – 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 Area (hectares): 3 Use of rootstock: No Material: Massal selection Altitude: 280 above sea level Winemaking: The grapes are de-stemmed, but not crushed, before undergoing carbonic maceration with native yeasts in the terracotta amphorae. No additives, sulfuric or otherwise, are used. The wine stays in contact with the skins for 25 days before the free-run wine is separated from the press. It is then decanted into the amphorae again, and aged until malolactic fermentation is complete, at which time the wine is bottled without undergoing filtration. Average Nº of bottles: 12,000 per year.
VIEJAS TINAJAS MUSCAT Location: 440 km south of Santiago –Trehuaco area– Itata Valley Grape variety: 100 % Muscat of Alexandria 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 Area (hectares): 2 Use of rootstock: No Material: Massal selection Altitude: 174 above sea level Winemaking: The grapes are de-stemmed, but not crushed, before undergoing carbonic maceration in the terracotta amphorae. Alcoholic fermentation is carried out for 20 days using native yeasts, without the addition of sulfuric dioxide or any other additives. Afterwards, the amphorae are covered and the wine stays in contact with the skins for 6 months. The free-run wine is then separated and left to age for 6 more months to continue clarifying until it is ready to be bottled. Average Nº of bottles: 3,000 per year