It depends on the strain you choose. Red wines are recommended to consume between 18-20º and whites between 10 and 12º. Light red vines such as Pinot Noir or Cesar Noir, we recommend serving a little cooler, ideally at 15º-17°. Sparkling wine and Sangria consume at white temperature.

We recommend you follow these steps:

1. Observe its color: A more intense color is generally attributable to a young wine. Likewise, the intense color may be due to strains with greater pigmentation such as Carmenere, Malbec or Syrah. If you see a more brick/garnet color, it is because you are facing a wine with evolution, which over the years loses its color due to natural processes. We recommend you always make this observation with a white background.

2. Feel its aroma without stirring your glass. You will feel the primary aromas of the wine, that is, those that each variety brings, for example red notes in a Merlot, spices in a Carmenere, black fruit or menthol in a Cabernet Sauvignon.

3. Shake your glass in circles and feel the aromas again. This allows the wine to oxygenate and the secondary aromas to appear, which are the product of alcoholic fermentation. Finally, tertiary aromas may appear as a result of the wine's aging (wood, candied fruit, among others).

4. Taste. Drink the wine and find different sensations due to its tannins, acidity, sweetness, body, fruitiness, among others. We recommend you let it rest for about 5-10 minutes and taste it again, you will probably feel new perceptions with the oxygenation in the glass.

The color of the wines is given by the skin of the grape during the fermentation process. White wines have their skins yellow/greenish in color and generally do not transmit color, likewise, the skins are removed before the fermentation process and only the grape juice or must ferments.

On the other hand, the red wines have a dark colored skin with slight variations depending on the variety. This fruit ferments together with the pulp, seeds and skin, generating a natural pigmentation in red wines.

It depends a lot on the type of grape and the climatic characteristics of the year (temperatures, rainfall, water availability, among others). Generally the harvest begins in February/March for white wines.

Regarding the red varieties, their harvests begin in mid-March with Merlot and Malbec, continue in April with Cabernet Sauvignon and end in late April/early May with the Carmenere.

Currently the Chilean law says nothing about it. However, the differences start in the vineyard, where generally, the Reserve qualities are allowed greater productivity in relation to the Gran Reserva, as well as there are differences in their management.

Regarding the aging of the wines, the Reserva rest between 6 to 10 months in oak barrels and the Gran Reserva between 12 to 14 months.

It is a mixture of strains. It must be considered that Chilean legislation requires a base of 75% for a wine to be considered monovarietal (that is, the strain put on the label in 100%), the European community raises this to 85%. Therefore, any wine that contains more than one strain, keeping the proportions explained so as not to fall into monovarietal, can be considered a blend.

With the assemblages, perfection is sought in the wines, providing characteristics of each strain, for this reason the great wines worldwide are assemblages.

Tannin is responsible for the sensation of astringency or dryness on the palate when we taste a wine. Tannin is a natural chemical substance, a member of the wine polyphenols, found in the solid parts of the grape such as skin, skin, seeds and stem. It is also present in wooden barrels. In wine jargon we speak of "present tannins", "soft tannins" or "round tannins", referring to the level of astringency that we find on our palate when tasting.

It depends on the quality of the wine being uncorked. Reserva and Gran Reserva wines recommend oxygenating between 5 to 10 minutes. Premium and Icon wines, we recommend oxygenating between 15 to 30 minutes to be able to perceive and enjoy all their characteristics.

Not at all, sediments in a wine are something completely natural. We generally find sediments in the bottles where the wines have been less intervened by filtering processes or also in wines for aging, which, for natural reasons, decant these sediments over time. Over the years, the natural particles of the wine such as salts, coloring matter, among others, begin to decant and settle at the bottom of the bottle.

We recommend you decant these wines, since although these sediments add flavor and structure to the wine, they could generate a slightly pleasant bitterness when tasting them.

We recommend you store your wine horizontally in a cool place, ideally between 16 and 20ºC. Once opened, we suggest you put the cork back and store it in the refrigerator. At low temperature, a wine can last a week in perfect conditions, you can also complement the conservation measures (once opened), using vacuum oxygen extractors that are available on the market.

The legs or tears are a product of the alcohols in the wine, to a greater extent Ethanol and to a lesser extent Glycerol, which adhere to the walls of the glass. This allows an initial perception, which we can observe if a wine is more alcoholic, with more or less structure and also its viscosity condition. This clearly must be complemented with the global tasting of the wine and thereby validate this initial impression.

Aging in the barrel is very important to produce quality wines, since an adequate passage through the barrel helps to soften the tannins due to the natural micro-oxygenation over time. On the other hand, it reveals aromas, provides structure and enhances the qualities of the wine. The passage through the barrel must always be controlled and not excessive in the wine, to enhance the structure without neglecting the fruit.

It will depend a lot on the moment. For example, on a terrace with various dining tables, you can choose medium-bodied white, rosé or red wines. In the event that it is a lunch or meal at night, it will depend a lot on the food in the background. Mild or spicy dishes harmonize very well with a Carmenere, Malbec or Merlot. For red meats, blends based on Cabernet Sauvignon or Carignan are ideal.

Sangría is one of the most popular alcoholic beverages in Spain. Over the years it has been gaining popularity internationally, especially in Chile. Although there are many recipes, the original recipe consists of mixing wine, fruit, a little carbonated drink and sugar.

Our Idolatry Sangría comes 100% prepared and ready to serve. We recommend you consume our very cold Sangria, in a glass with plenty of ice, add a slice of orange and enjoy!