Rothschild & Concha Y Toro
Summary
Almaviva is a Franco-Chilean partnership between Baron Philippe de Rothschild and Concha y Toro, producing Bordeaux-style blends dominated by Cabernet Sauvignon from 85 hectares of high-altitude vineyards in Puente Alto's alluvial soils. Their limited production of 15,000 cases annually undergoes gravity-flow winemaking and extended French oak aging, with blending decisions made collaboratively between Chilean winemakers and Château Mouton Rothschild consultants.
Heritage & Leadership
Almaviva was established in 1997 as a pioneering joint venture between Baron Philippe de Rothschild S.A. of France and Viña Concha y Toro of Chile. This Franco-Chilean partnership united the centuries-old Bordeaux tradition of the Rothschild family with Chile's leading wine producer Concha y Toro. The winery operates under shared governance with representation from both the Rothschild and Guilisasti families, with Michel Friou serving as technical director and winemaker since 2007.
Vineyards & Wines
Almaviva's vineyards are located in the Puente Alto appellation of the Maipo Valley, approximately 650 meters above sea level at the foot of the Andes Mountains. The estate encompasses 85 hectares planted predominantly with Cabernet Sauvignon (60-70%), complemented by Carmenère (10-20%), Cabernet Franc (5-10%), Petit Verdot (1-3%), and Merlot (1-3%). The vineyard's soil composition consists of alluvial deposits with a top layer of clay loam and a subsoil of sand and gravel, providing excellent drainage.
The flagship wine, Almaviva, is a Bordeaux-style blend that varies in composition each vintage but typically features Cabernet Sauvignon as the dominant variety, with significant proportions of Carmenère, which adds a distinctly Chilean character. The estate also produces a second wine called EPU (introduced in 2004), which follows similar blending principles. The vineyards benefit from significant diurnal temperature variation, with warm days and cool nights that allow for optimal ripening while preserving acidity. The vines are planted at a density of 5,500-6,600 plants per hectare, and irrigation is provided by the Maipo River through a drip system that allows precise water management.
Philosophy & Practice
Almaviva's winemaking philosophy centers on combining Bordeaux techniques with Chilean terroir expression. Grapes are hand-harvested and sorted both in the vineyard and at the winery. Fermentation takes place in temperature-controlled stainless steel tanks, with each vineyard parcel vinified separately to preserve its unique characteristics. Malolactic fermentation occurs in barrels, followed by aging in new French oak barrels for 18-22 months, depending on the vintage.
The winery employs gravity-flow principles in its production facility, minimizing the use of pumps to ensure gentle handling of the wine. Blending decisions are made collaboratively between the Chilean winemaking team and consultants from Château Mouton Rothschild, maintaining the cross-cultural approach that defines the project. The vineyard management includes sustainable practices such as cover crops, integrated pest management, and water conservation, though specific sustainability certifications have not been publicly disclosed. Production is deliberately limited to maintain quality, with approximately 15,000 cases of Almaviva produced annually, depending on vintage conditions.