Gravas del Maipo is born in the Quinta de Maipo Vineyard, D.O. Buin, Maipo Valley, as a tribute by Concha y Toro to the majestic Andes and the hidden gravel from silently eroded, displaced and molded soils year after year in the thousands of years old Maipo basin. It reflects the challenge of positioning Chile as a high-quality wine producer, together with the constant and passionate search for identifying those terroirs that faithfully express the character of a grape variety.

Origin

The Quinta de Maipo Vineyard is at an altitude 420 m.a.s.l. and extends along the southern bank of the Maipo River at the foot of the Andes Mountains. The vines come from a massal selection and are trellised to vertical shoot position. The rocky characteristics of the alluvial soil with gravel to two meters deliver complex, elegant, and nicely rounded tannins to the Syrah.

Soil

Soils are of alluvial origin, silty-clay in the first horizon. Gravel predominates below the surface, which lends the soil good permeability and few nutrients.

Climate

Semi-arid Mediterranean with Andean influence and protected by the nearby hills. The area has a long dry season, and precipitation is concentrated between June and August.

Vinification

The process begins by selecting the grape bunches, which are destemmed to separate the berries, reselected, and deposited into fermentation tanks. Vinification process takes place in stainless steel tanks and includes 3–4 days of cold maceration, 8–10 days of alcoholic fermentation, and another 7–10 days of post-fermentation maceration. Malolactic fermentation takes place naturally. The wine was aged in French oak barrels before bottling and aged further in bottles before its release.