Chile is already well-known for producing top-quality Chardonnay and, to a lesser extent, Pinot Noir. But the wines tend to translate the intense solar energy synonymous with the region – producing fat, juicy, candied-fruit wines that lack the tension and minerality that the world’s very top examples exude. Baettig, however, is a notable exception – something that was highlighted by a recent vertical of the young estate’s first three vintages. The project came out of Francisco Baettig’s obsession with finding the right place for these finickity grapes in Chile. Following his own experiences growing Pinot Noir and Chardonnay elsewhere, he knew what he had to avoid. He was adamant that he wouldn’t rely on irrigation, which leads to shallow root growth and therefore, in his view, less terroir expression. Secondly, he wanted better clonal material. Baettig went to the very best to source his vines – his Pinot Noir vines come from a top vine nursery in Gevrey-Chambertin. He also needed a cooler climate where he wouldn’t have to rely on thick canopy growth to protect the grapes from the sun – something which Baettig believes can lead to overt green flavours. High-intensity sunshine also leads to thicker-skinned berries, but – for Baettig – thinner-skinned berries produce fresher wines and more ethereal tannins, both elements he seeks in his Pinot Noir. A cooler climate would also mean lower alcohol and fresher fruit profiles. With all these components in mind, it took Francisco Baettig (of Errázuriz, Seña and Chadwick) and his business partner Carlos de Carlos two years to find what they felt was the best place for this project. Fortunately, for Baettig and Carlos, it was familiar territory. The remote Traiguén district of Malleco in Patagonia is close to where both Francisco and Carlos’s families are from. On the 38th parallel south, the region has enough annual rainfall to allow dry-farming, the solar intensity is 25% lower than in central Chile (allowing for lighter canopies and thinner skins), and the volcanic bedrock on top of clay soils is poor enough to produce naturally low-yielding, high-intensity fruit. They planted vines in 2012 and their first experimental vintage was 2016, making a tiny amount of wine for family and friends. After all that time and effort, it was only then that they found out if this place was as good as they hoped. “It was a nervous time,” chuckles Carlos. But the wines quickly brought a sense of relief – it was early days, but they could sense the promise and they could already feel the elusive tension present in the wines. It would be another four years before they launched their first commercial vintage in 2020. The wines were from 2019 – and it proved not the easiest vintage to launch a new wine. Baettig always wanted vintage variation, a region on the margins where the vintage leaves its stamp. But 2019 was a very hot vintage in central Chile and, though Baettig’s wines suffered a lot less in the cooler south, they were still affected. Now with three commercial vintages under their belt, the critics that have managed to taste the wines have been more than impressed. From the outset, their 2019 releases were met with much fanfare. James Suckling described them as “compelling… rare gems that make you contemplate Burgundy”. The 2020 Baettig Vino de Viñedos Los Parientes Pinot Noir was selected among the top 10 Chilean Pinot Noirs by a Decanter tasting panel and Joaquin Hidalgo from Vinous wrote that Baettig’s “ wines leave behind a trail of tension that is the stuff of drinkers’ dreams”. Francisco Baettig is no stranger to such accolades. He is already one of Chile’s most celebrated winemakers. Awarded Chile’s winemaker of the year in 2018 by Tim Atkin thanks to his work at Viña Errázuriz, he was instrumental in establishing the winery both in the fine wine world with Seña and Chadwick, but also amongst everyday drinkers with their consistent quality at lower price points. While Viña Errázuriz has become a hugely successful business with production amounting to over five million bottles every year, Baettig’s Traiguén project is tiny. Entirely self-funded, it is a real labour of love and production today is just 55,000 bottles per year.  These early years have not been without difficulty. Being able to dry-farm was important, but this came at a cost. While the rainfall should be sufficient to dry farm and protect them from potential drought in the early days, Baettig still chose to irrigate half the vineyard and left the rest without water. In the 10 years since they first planted, the unirrigated young vines suffered terribly and only the irrigated part of the vineyard grew strong. Once established these vines can now survive without irrigation. Since then, Baettig has replanted where the vines suffered most and irrigated the young vines before weening them off their water supply once established. It was a costly mistake that saw their production reduced by almost half. The quality of tannins in their Pinot Noir has also not been straightforward. Vine age, Baettig believes, is essential to create the quality tannins he is looking for. At the moment the Pinot Noir vines are too young to provide the texture he is ultimately seeking. He is using whole-bunch fermentation (up to 15%) to add texture, as well as more herbal spice aromas. He is also using new oak (at varying levels) to provide a bit more structure and backbone to the Pinot Noir. As the vines mature and the tannins become more present, he hopes he can taper his use of oak and whole-bunch to find the perfect balance. If the wines are already this good with such young vines, the future here is tantalising. The Chardonnay production has been more straightforward, and the wines are outstanding. The taut mineral expression, salinity and richly fruited body belie their modest price tags. Tasted blind you would never guess they were from Chile – but the early success of these wines is no doubt setting the benchmark for Chardonnay and Pinot Noir in Chile, as well as changing our expectations of the flavour profiles in the region.  Beattig and Carlos remain convinced about the region, and today the results speak for themselves. With so much going for it, you can’t help but feel this remote region will transform in the next few years as more and more vignerons realise its potential. 
 Vertical tasting of Baettig’s wines from 2019 to 2021 
2019 Baettig, Vino de Viñedos, Los Parientes Chardonnay: The 2019 Los Parientes Chardonnay is starting to show the first signs of development with honeyed, citrus aromas and dried fruit tones. The palate remains clean and taut, very fresh with lime fruit flavours and structurally vertical in style. There is a contrasting mix of sweet, honeyed fruit and sharp acidity on the finish. 2020 Baettig, Vino de Viñedos, Los Parientes Chardonnay: Compared to the 2019, the ripe citrus fruit is better integrated with the acidity. A cool vintage for the region produced a wine with lovely contrasting lemon and orchard fruit flavours with more savoury, earthy, lightly smoky, mineral tones. The wine has great tautness, and the vibrancy really lends persistence to the palate. Again, it has a very vertical Chablis-esque style that is beautifully balanced and refreshing. 2021 Baettig, Vino de Viñedos, Los Parientes Chardonnay: The 2021 vintage in Traiguén is looking very special based on these early bottlings of Vino de Viñedos (the more premium Selección de Parcelas will be released next year). The nose is complex, with green herbal tones allied to chalky, briny, mineral notes. The palate retains that distinct vertical, Chablis-esque character, but also has a lovely, rich mid-palate. The tautness brings great energy to the wine. The wine has all you want in an acid-driven Chardonnay – varietal expression, verticality, salinity and a long, refreshing finish. This is exceptional value at under £20. 2019 Baettig, Selección de Parcelas, Los Primos Chardonnay: The Selección de Parcelas are the top bottlings from Baettig. The wine is barrel-fermented and aged for 14-15 months in oak. Compared to Los Parientes, at three years of age, the wine shows less development in bottle. The peppery spice from the oak along with the textural layering on the palate gives the wine a great mouthfeel. It is rich and concentrated, but still has plenty of tension and a refreshing mineral salinity on the finish. 2020 Baettig, Selección de Parcelas, Los Primos Chardonnay: The 2020 Los Primos Chardonnay is much more reductive on the nose than the 2019 tasted alongside. The mineral, struck-match reductive tone eases with air followed by lovely honey and delicate white-flower aromas – bringing beautiful lift to the wine. The textural quality is outstanding, and the oak ageing gives the wine a textural layering that is rich, concentrated and juicy. The orchard fruit and pepper spice from high-quality oak are all beautifully integrated. The refreshing saline notes come through on the finish and leave the palate feeling super fresh. 2019 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2019 Pinot Noir has just 7% whole-bunch fermentation, but it adds complexity, bringing lovely grilled, herbal, savoury notes to the wine as well as a bit of texture. The savoury tones gel nicely with earthy, wild strawberry and a touch of menthol. The inclusion of whole-bunch here is quite noticeable and dictates the character of the wine. 2020 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2020 is noticeably richer and full-bodied compared to the lighter-styled 2019. The whole-bunch, grilled, herbal, stemmy tones again add complexity but seem better integrated and balanced with the rich blackberry and plum fruit. Despite having a higher percentage of whole-bunch than in 2019, the vintage’s riper fruit and tannins are better able to balance out the additional complexity.  2021 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2021 Los Parientes is easily the best Pinot Noir Baettig has made at the estate so far and a real jump up in quality from 2020 and 2019. The nose has great fruit clarity with rich, ripe black cherry and blackberry fruit aromas. The grilled herbal notes sit beautifully in the background, adding depth and complexity to the aromas. The whole-bunch is also better integrated on the palate, bringing lots of texture, matched by vibrant acidity and saline notes on the finish. It reminds me of a village Morey-Saint-Denis from a ripe vintage in its fruit profile with earthy, blackberry coulis fruit. The wine certainly has a more European/cool-climate edge to it. 2019 Baettig, Selección de Parcelas, Los Primos Pinot Noir: Like the 2019 Selección de Parcelas Chardonnay, the 2019 Pinot Noir has handled the warmer vintage conditions much better, but the warmth of the vintage shines through in the sweet, candy-like blackberry fruit. This is more New World in style – full-bodied, rich, ripe and full of juicy fruit. The herbal tones from a proportion of whole-bunch comes through nicely on the finish, adding savoury complexity. 2020 Baettig, Selección de Parcelas, Los Primos Pinot Noir: The 2020 has a very dark, deep purple colour and some charry, smoky and peppery tones from high-quality oak that is well balanced by fresher, grilled, herbal notes from the portion of whole-bunch fermentation. The wine is very rich, ripe and juicy, with textural tannins adding lots of structure. Browse all listings from Baettig or read more Editorial

Francisco Baettig’s new project in Chile’s volcanic south is wowing critics. Tasting through the first three vintages reveals a fascinating evolution. We caught up with founders Francisco Baettig and Carlos de Carlos to find out more 

Francisco Baettig (of Errázuriz, Seña and Chadwick) on how his new Pinot Noir and Chardonnay project in Chile’s volcanic south is wowing wine critics

Baettig, the rising star in Chile

Baettig: the rising star of Traiguén

If you haven’t already heard about Baettig, we urge you to read some of our previous coverage of this rising-star producer. Conceived by Francisco Baettig (the winemaker behind Errázuriz, Seña and Chadwick) and Carlos de Carlos (previously Commercial Director at Errázuriz, he now works for Paul Hobbs) over dinner in London in 2010, Baettig is one of Chile’s most exciting projects – crafting site-driven wines from Malleco and the Maule.  The duo spent years seeking out the right site – realising that to find vineyards that met their standards, they’d have to plant them themselves. In 2013 they put their first vines in the ground, planting Burgundy clones of Chardonnay and Pinot Noir in Traiguén, in the Malleco province. Both Francisco and Carlos had family ties to the region – making it seem like fate.  The site, however, wasn’t chosen purely for their emotional connection to the area, but with an eye on sustainability and quality. This is one of Chile’s southernmost wine regions, with red clay, clay loam and volcanic soils, cool conditions, 25% less sunshine than the Central Valley and – most importantly – plentiful rainfall, allowing them to dry-farm the vines and produce restrained, Burgundy-inspired Pinot Noir and Chardonnay with moderate alcohol levels, bright acidity and vibrant fruit. Francisco is clear that the quality of their vine material has been key to their success – as it is only relatively recently that Chile had access to high-quality, clean Burgundy clones.  While Baettig started with Chardonnay and Pinot Noir, the producer has since added Cabernet Sauvignon from old vines in the Maule to the range, unsurprising given Francisco made his name making Chile’s icon wines.  Fourteen years after they first imagined their joint project, we welcomed Francisco to London to look back at the Baettig journey so far – tasting through a vertical and exploring how the project has developed and evolved.  About the Baettig range  There are currently two tiers to the Baettig range, with the idea that a top tier, single-vineyard offering that will be their “Grand Cru” of sorts, is likely to be added in the future. The current range comprises:  Vino de Viñedo: these wines are a vineyard selection designed for earlier drinking, effectively a “village” equivalent. The Chardonnay and Pinot Noir at this level go by the name of Los Parientes (“the relatives”, a reference to the closeness of the different parcels), while the Cabernet Sauvignon is called Los Compadres (“close friends” – a tribute to the growers with whom they’re working). Los Compadres is sourced from various dry-farmed, cool plots in the more coastal areas of the Maule, with the vines all over 30 years in age and some up to 150 years old, creating lively, juicy and intense expressions of Cabernet Sauvignon. The first vintage of the Los Parientes Pinot Noir and Chardonnay was 2019, while the first vintage of the Los Compadres was 2021. These may be the entry point to the Baettig range, and they are made to drink on release, but they also – like good village Burgundy – have capacity to evolve and will only benefit from an extra year or two in bottle.  Selección de Parcelas: their “Premier Cru” equivalent range, made in smaller volumes from specific parcels and built for longer ageing. These wines see a higher proportion of new oak and longer ageing prior to release. The Chardonnay and Pinot Noir are labelled under the Los Primos name (“the cousins”), while the Cabernet Sauvignon is named Los Padrinos (“the godparents”). The Pinot Noir comes from their El Primo, Chuir, and La Cuñada parcels, chosen for their elegance, structure and ageing potential; while the Chardonnay comes from the Triángulo and Llaima parcels, creating mineral, vertical wines that are all about tension. The first Los Primos Chardonnay and Pinot Noir were made in 2016, with the first wide release from 2017, and Los Padrinos was first made in 2022. Volumes of these wines are tiny, with just 300 to 350 cases made of each of the Selección de Parcelas.  About the winemaking The emphasis with Baettig is firmly on expressing site – and as such the winemaking is very “light touch”, allowing the sense of place to shine through in the wines. The style has evolved, with the use of oak reduced a little from the earliest vintages, generally shifting toward less time in barrel, larger casks and smaller portions of new wood. The fruit is all hand-picked and fermented with indigenous yeasts. The cooler sites, combined with the way Baettig farms and when they harvest, produces fruit with naturally low pH, allowing them to use minimal amounts of sulphur (although with sufficient doses to allow the wines to age and be shipped around the world).  For the Chardonnay, it is all whole-cluster pressed and cold-settled, prior to native ferment in old French barriques. Malolactic fermentation on the Chardonnay is left to happen or not, according to the vintage conditions (with often around a third going through). The élevage for all the wines varies according to the vintage, but the Los Parientes Chardonnay normally spends eight to 10 months in cask, with up to 15% new oak, while the Los Primos spends between 10-15 months in barrel with up to 35% new oak. The new oak for the Chardonnay is all larger 300- and 400-litre casks. A portion of the Pinot Noir is whole-bunch fermented (typically 10-20%), with the rest de-stemmed – with fermentation all in used oak. The Los Parientes stays in barrel for around eight to 10 months, with up to 15% new oak; for the Los Primos, it is 15-16 months, with up to 40% new wood – with the new oak all 300-litre barrels.  For the Cabernet Sauvignon, the fruit is all de-stemmed. Fermentation temperatures are low at around 24-28˚C, with maceration for a maximum 20 days, given the natural concentration and structure of the fruit. The Los Compadres is aged for 10 months in French oak (20% new), while the Los Padrinos spends 15 months in 65% new oak (including around a third in larger 300-litre barrels).  Tasting through the range, there is a clear stamp of style – a flinty restraint, with the emphasis on crunchy fruit and minerality, vibrant acidity, moderate alcohols. While some of the earlier vintages might have offered more overt oak in their youth, this has integrated with time in bottle – and the wines offer at most a subtle spicy complexity. They are beautifully judged, pure expressions of Traiguén.   About the vintages 2022: Generally speaking, 2022 was an outstanding vintage. In Malleco, the year was cooler than average. Winter was relatively dry, with little rain in spring and cool conditions including frost in September and October, leading to particularly low yields. Weather warmed up in February before cooling again in March and April, which also saw quite a lot of rain. This resulted in a late harvest of a small crop of fruit, with great intensity, concentration and excellent tension – with high acidity levels retained thanks to the cooler conditions. In the Maule, the season was moderately warm, producing a more generous yield than further south but similarly high quality. The weather here was warmer in December and temperatures close to average from January through to March. Moderate rainfall in March and April refreshed the season and eased the final stage of ripening, with the fruit offering good acidity, colour and aromatic intensity. The 2022s offer an up-front richness of fruit, with good backbone of acidity – in some ways a combination of 2020 and 2021.  2021: The 2021 vintage was a cooler year – producing wines where the emphasis was on elegance, finesse and tension, perfect for the Baettig style. The winter in Malleco was rainy, with 650mm of water over June and July, laying the groundwork for a good budbreak. Spring was dry and reasonably warm, although a late frost in September reduced yields. Summer was cool, with some rain over December and January (90 mm in total across the two months), allowing the fruit to ripen slowly ahead of a late harvest, developing great aromatic complexity and preserving the acidity levels. These should age particularly well.  2020: This was a warmer year versus 2021, producing richer-styled wines. There was plenty of rain in June and July, however this dried up in August, with little rain for the rest of the growing season. Temperatures rose and the hot, dry conditions allowed the grapes to ripen easily, although an early harvest was key to preserve freshness and tension to complement their natural intensity and generosity. Offering a little more flesh, particularly at this more youthful stage, versus the 2021s, the 2020s are juicy and open, yet with everything in balance. The one we’d pick for drinking now, although there is certainly no rush here.  2016: A rainy winter led on to a cool and rainy spring, with later-than-normal flowering and fruit set and a small crop. Summer was dry and largely warm, and the fruit was harvested early, producing wines that combine refreshing acidity and good density of fruit. The 2016 Los Primos Pinot Noir and Chardonnay were never released, the tiny volumes of Baettig’s first crop, so it was a real treat to taste these special bottles, offering a glimpse of the wines’ ageing potential – with both drinking beautifully.  The vertical: tasting Baettig Chardonnay 2022 Vino de Viñedo Los Parientes Chardonnay: This was really showing well, even though it has only just been released. It’s tight, full of energy, with a punch of minerality, bright taut citrus and crisp green apple. It’s lean and sleek, but with a fleshy, juiciness that makes it hard to resist now. A wine that’s singing. Aged for eight months in 15% new oak. Production: 7,254 bottles  2021 Vino de Viñedo Los Parientes Chardonnay: There’s a lick of lime curd on the nose here, with tightly wound greengage emerging with air. It’s pure and linear, driven with its intense, stony purity, but there’s a pleasing fatness to the fruit behind, with a mouth-wateringly juicy finish and long, saline tang to the finish. Aged for 10 months in only used oak. Production: 16,909 bottles  2020 Vino de Viñedo Los Parientes Chardonnay: The warmth of the 2020 vintage, combined with the cool climate of Traiguén and Baettig’s trademark flinty, lean style, has created a gorgeous Los Parientes in 2020. Now with a few years in bottle, it’s drinking beautifully. The wine remains taut – dominated by vibrant citrus that drives through its core, and the bright acidity brings incredible tension. Yet, there’s also a softness to the wine, with a suppleness to the palate and its ample riper stone fruit that flawlessly complements the mouthwatering zest of the long finish. Punches well above its weight. Aged for 10 months in 10% new oak. Production: 15,240 bottles  2021 Selección de Parcelas Los Primos Chardonnay: The 2021 Los Primos is incredibly impressive – and the step up from Los Parientes clear. There’s a creamy, lactic note on the nose, working alongside lemon curd, honeysuckle and bright citrus and green fruit. There’s a lushness to the fruit, with gorgeous length and energy, outstanding tension and an everlasting finish, with stony, saline minerality that lingers long after the wine is gone. You can drink this now, but it will be even better if you can give it a couple of years in bottle. Aged for 15 months in 35% new oak. Production: 3,480 bottles  2020 Selección de Parcelas Los Primos Chardonnay: Much more open now than the 2021, the 2020 Los Primos is rich and concentrated, with riper white peach fruit and honeyed complexity. There’s a softness to the wine, reminiscent of the suppleness of the 2020 Los Parientes, but additional depth here. It’s round and enticing, still with a backbone of taut acidity, and a long finish with just a touch of oak spice. Hard to resist now, drink this over the next five years. Aged for 15 months in 38% new oak. Production: 4,069 bottles  2016 Selección de Parcelas Los Primos Chardonnay: The first vintage of Selección de Parcelas, with the very first fruit from the Baettig vines, and never released. The 2016 is showing some beautiful development, with honey, sweeter plump peach and nutty complexity. Cooked apple and dried mango sit alongside a zing of limey citrus, with a line of bright acidity that runs through the palate and brings lovely energy. Gorgeous. Aged for 16 months in only used oak. Production: 2,160 bottles  Pinot Noir  2022 Vino de Viñedo Los Parientes Pinot Noir: There is 10% whole-bunch in this vintage, and combined with the youth of the wine, it is shining on the nose – with overt pepper spice, floral perfume and stemmy complexity that makes it aromatically enticing. The palate is pure and bright, with juicy but concentrated mulberry and black cherry, with a saline edge and fresh, chalky purity. Incredibly moreish. Aged for eight months in 14% new oak. Production: 13,205 bottles 2021 Vino de Viñedo Los Parientes Pinot Noir: For this cooler vintage, Francisco opted to reduce the portion of whole-bunch fermentation a little. The wine is bright, crunchy and pure, with a lovely restraint from the extended growing season. Floral tones (rose, violet) sit alongside crunchy red fruit, leading to a palate of effortless purity and length. Vibrant, mouth-wateringly fresh with an earthy, saline finish and very fine tannins. Aged for 10 months in 10% new oak. Production: 13,400 bottles  2020 Vino de Viñedo Los Parientes Pinot Noir: This is in a lovely spot right now – sharing the supple texture of its Chardonnay sibling. It is beautifully elegant, with tealeaf aromatics, gentle spice and crunchy berry fruit. Structurally, it is fine-boned – the fine, chalky tannins adding a graceful outline to the mouth-watering fruit. Gloriously fresh, the finish is saline with the slightest hint of smoke. Dangerously drinkable and incredible value. Aged for 10 months in 10% new oak. Production: 15,180 bottles  2021 Selección de Parcelas Los Primos Pinot Noir: This is such a baby at the moment – and clearly needs time to reveal its full potential. It’s much more savoury than the 2020. There’s some gunflint reduction, but beneath that smoky intensity and an earthiness, alongside the subtle florals, bright redcurrant and raspberry. There’s more grip to the tannin, a tightness to the fruit, but the structure and length offer great promise. A wine of tension. Made with 20% whole-bunch fermentation, aged for 16 months in 34% new oak. Production: 3,409 bottles 2020 Selección de Parcelas Los Primos Pinot Noir: It’s immediately evident that this is Baettig’s Premier Cru – with notably more concentration and complexity. The warmer 2020 vintage produced a vibrant and intense wine, with vivid, juicy red cherry and raspberry fruit, complemented by more delicate floral notes. Alongside the impressive weight of fruit, there’s a pomegranate freshness and mineral line, with the slightest hint of smoke and spice, and a framework of superfine, supple tannins. Made with 20% whole-bunch fermentation, aged for 15 months in 38% new oak. Production: 4,102 bottles 2016 Selección de Parcelas Los Primos Pinot Noir: This was, for me, the star of the tasting. The nose was effortlessly complex, shifting between soft florals, spice, violets and crunchy red fruit, with a dried-earth note too. There was a glorious suppleness here, silken and flowing across the palate, with a fine, chalky texture to the tannin, juicy cherry and a subtle, savoury finish. Beautiful. Everything was destemmed in this vintage and the wine aged exclusively in used oak. Production: 1,440 bottles  Cabernet Sauvignon  2022 Vino de Viñedo Los Compadres Cabernet Sauvignon: This is a glorious expression of bright, modern Cabernet – pure and pristine with crunchy red and black fruit, vivid pencil shavings and an herbaceous green-pepper edge. There’s such intensity to the palate, with its tart red berry fruit, mouth-wateringly fresh and juicy. The abundant fruit is framed by graphite tannins, leading on to a spicy finish. Aged in 20% new French oak for 10 months. Production: 17,000 bottles  2022 Selección de Parcelas Los Padrinos Cabernet Sauvignon: The first vintage of Los Padrinos is only offering more since we first tasted it in February. It’s strikingly different to Los Compadres – a much darker, spicier and smokier expression. The two wines share their tension, with firm acidity that forms the backbone of this wine and drives the long finish, as well as gloriously crunchy and fresh fruit. The nose is savoury and brooding at first, but sweeter plum and cassis fruit lurks behind, while there’s a tart, bright bite to the palate. It still feels compact at this youthful stage, the power and gum-drying tannins needing time to unfurl. Aged for 15 months in 65% new French oak. Production: 1,800 bottles  Explore all current listings of Baettig or read more Editorial

Last month, we welcomed Francisco Baettig to London, guiding us through a vertical of his stunning Chardonnay, Pinot Noir and new Cabernet Sauvignon from Chile’s south. Here, we unpack the Baettig story, style and how each vintage of this exciting project is drinking right now

Tasting through a vertical of Baettig’s Chilean wines: Chardonnay and Pinot Noir from Traiguen, Malleco, and Cabernet Sauvignon from the Maule

Baettig vertical, tasting these top Chilean wines

The story so far: Baettig vertical

Il Maule è la sala macchine dell’industria vinicola cilena. Con oltre 37.000 ettari di vigneti, è di gran lunga la più grande regione viticola del paese, producendo un quarto della produzione nazionale. Sebbene abbia una lunga storia, piantata per la prima volta nel XVI secolo, la sua reputazione moderna è quella di fornire frutta a buon mercato per “allungare” i blend che sono diventati sinonimo dei portabandiera cileni da supermercato. Ma è in corso una rivoluzione silenziosa, con un piccolo gruppo di produttori che valorizza il patrimonio di vecchie vigne di questa regione. E ora Francisco Baettig si aggiunge alla lista, puntando i riflettori sulla regione. 
 Baettig – l’uomo che ha costruito la sua reputazione creando i vini iconici di Errázuriz, Seña e Chadwick – ha fondato Vinos Baettig con il suo socio Carlos de Carlos nel 2012, mettendo letteralmente radici nel poco noto distretto a clima fresco di Traiguén, nel Malleco, alla stessa latitudine della Patagonia. Hanno realizzato la loro prima annata commerciale di Chardonnay scolpito e Pinot Noir vibrante nel 2018, ma quello era solo l’inizio per il duo. 
 Avevano, mi dice Baettig, sempre pianificato di fare Cabernet Sauvignon. E non sorprende, dato il background di Baettig, che ha studiato a Bordeaux e si è fatto un nome creando blend di Cabernet Sauvignon che rivaleggiano con quelli del Médoc. Decisero, tuttavia, di iniziare con Chardonnay e Pinot Noir al sud, dove avevano già legami familiari e la terra era più accessibile, mentre cercavano il sito giusto per il loro progetto Cabernet. Per Baettig, lavorare i propri vigneti è parte integrante di Vinos Baettig, così come il dry-farming – e, per il Cabernet Sauvignon, Baettig desiderava in particolare avere vecchie vigne, e questo, scrolla le spalle tristemente, non è così facile da trovare. Oltre a essere abbastanza resilienti da essere coltivate in asciutta, le viti di Cabernet Sauvignon più vecchie generalmente producono livelli inferiori di pirazine (composti responsabili del carattere verde nel vino), nonché livelli di zucchero più bassi alla maturità fenolica e aromatica – permettendogli di produrre vini con gradi alcolici più moderati. 
 Aveva già lavorato con una parcella di Cabernet Sauvignon nel Maule e amava l’uva di queste viti a bassa resa, che conservavano acidità e offrivano grandi aromi, colore e tannini ghiaiosi che, a suo avviso, sono quasi nello stile di Saint-Estèphe. Era, sentiva, “un Cabernet con una personalità speciale”. E così, hanno guardato al Maule, ma evitando le aree più calde che possono produrre stili più grandi e maturi – dirigendosi invece a sud di Cauquenes, verso la Cordillera de la Costa, o catena costiera. 
 C’è voluto più di un anno, ma alla fine hanno trovato un vecchio vigneto di País – piantato 120 anni fa – dove due ettari erano stati innestati a Cabernet Sauvignon. Il conferitore chiedeva solo 15 centesimi al chilo per l’uva – ma il Cabernet veniva vendemmiato insieme al País, buttato dentro tutto insieme e venduto per una miseria. Baettig chiese se potesse quadruplicare il prezzo e farlo vendemmiare separatamente. Il conferitore non poteva credere alla sua fortuna. Baettig e Carlos hanno trovato altri pochi vigneti promettenti, che insieme hanno costituito la base per la prima annata del Los Compadres Cabernet Sauvignon. Questo è uno dei loro Vinos de Viñedo, ovvero l’equivalente “villaggio”, con il nome “Los Compadres” (amici stretti) in tributo ai conferitori con cui stanno lavorando. Accanto al loro vino “villaggio”, però, Baettig crea sempre un imbottigliamento da singolo sito, una Selección de Parcelas (selezione di parcelle, letteralmente) – e questo proviene solo da viti di loro proprietà. 
 Fortunatamente, forse, il conferitore dietro il vigneto di País centenario stava pensando di vendere, di fronte alla sua insostenibilità economica e agli sviluppatori in fila per la terra. Il duo è riuscito ad acquistare cinque ettari, inclusi i due già innestati a Cabernet Sauvignon, salvando le viti centenarie dall’essere estirpate. Hanno innestato i tre ettari rimanenti a Cabernet Sauvignon nel 2023 (con l’uva destinata a essere utilizzata a partire dall’annata 2025). Questo sito è ora la fonte del loro singolo cru Los Padrinos (che significa “i padrini”). 
 Ci sono distese di vigne antiche come queste, tutte a rischio di essere strappate per opzioni più redditizie. Ed è facile capirne il motivo: queste vecchie viti ad alberello sono bellissime – ma producono volumi minuscoli. Baettig ottiene appena due tonnellate per ettaro – “in un anno buono”, precisa subito. Sono coltivate in asciutta – qualcosa di raro nel clima secco del Cile, ma reso possibile dall’elevata piovosità media nel Maule (tra 500 e 700 mm all’anno, anche se il 2023 ha portato 1.000 mm – nutrimento benvenuto per gli innesti appena fatti di Baettig). Non c’è modo di meccanizzare viti così vecchie, quindi tutto il lavoro deve essere fatto a mano – e le parcelle di Baettig vedono poco più che zolfo e altri trattamenti biologici. Se, come la maggior parte dei coltivatori della zona, potete solo vendere la vostra uva alla cooperativa locale per vino da cartone a basso costo, è facile capire perché tali sforzi semplicemente non abbiano senso finanziario. Accanto a queste parcelle di vecchie vigne, ci sono vasti vigneti più giovani appartenenti a realtà come Concha y Toro e Santa Rita, che rendono fino a sette volte più frutta rispetto ai loro nodosi vicini. La terra qui rimane significativamente più economica rispetto alle più famose Maipo, Aconcagua o Colchagua (da cui il suo appeal per i maggiori player del paese) – ma è lo stile distinto di Cabernet della regione ad aver attirato qui il team Baettig. 
 Per Baettig, verso la catena costiera si trova un microclima totalmente diverso, che produce vini di impressionante tensione e brillante acidità. Con le vecchie radici di País, le viti affondano in profondità nel suolo e producono rese limitate di acini concentrati. I tannini hanno un’impronta particolare, meno levigata di quella del Maipo, e data la naturale concentrazione e struttura del frutto, è importante gestire con attenzione l’estrazione – con temperature più fresche, macerazioni più brevi e rimontaggi ridotti. Semplicemente, dice Baettig, sono “vini che puoi invecchiare”. Freschi e al limite dell’austero in gioventù, è facile vederne il potenziale – e Baettig suggerisce che i Compadres dovrebbero invecchiare bene per un decennio, mentre i Los Padrinos continueranno a evolvere ben oltre. 
 Baettig ha già fatto scalpore con il suo Pinot Noir e Chardonnay e – data la natura di questi vigneti speciali – il loro Cabernet Sauvignon è destinato a fare lo stesso. Ma non è solo la qualità qui a fare la differenza. Queste piante imponenti, nodose, dal tronco spesso e contorto, sono sopravvissute nonostante l’economia. Il fatto che un nome così prestigioso investa nel Maule e nella sua ricchezza di viti centenarie ad alberello aiuterà a garantire che questo patrimonio viticolo non vada perduto per sempre. 
 Scopri l’intera gamma di Baettig, incluse le prime annate del loro Cabernet Sauvignon

Baettig è stato pioniere nella produzione di Pinot Nero e Chardonnay di Malleco, ma ora ha lanciato il suo primo Cabernet Sauvignon. Sophie Thorpe ha incontrato Francisco Baettig per saperne di più sul progetto.

From Malleco to Maule: as Chile’s Baettig releases their first Cabernet Sauvignon wine, we caught up with winemaker Francisco Baettig to find out more

Discovering Baettig’s Maule Cabernet Sauvignon

La missione Maule: il nuovo Cabernet Sauvignon di Baettig

2018 Ch. Mauvesin Barton (in jeroboam) + Champagne Elise Bougy, Le Mesnil – chosen by Damien Barton-Sartorius  “To me, a meal is always about a moment. Sometimes very important ones such as announcing a baby, sometimes it’s more casual as would be a meetup with friends. I like to think that the bottle should never be more important than the moment. It should not frustrate the generous person who wanted to share a special bottle that becomes overlooked – or even worse steals the show... Unless it is the show! The special bottle then becomes a moment of its own. It is an interesting thing (and sometimes fun!) to taste great labels blind, judge them on their value/pleasure. But it tears away what wine should be: excitement. If I am going to drink a Mouton Rothschild 1945, I honestly don’t really care if it’s good or not. It’s a piece of history in a bottle that I will be sharing with friends and I would really like to know this ahead of time so I can be excited about it for as long as possible. Just like planning holidays ahead!  “Christmas is an important moment but the moment is family, not the wine that will be put on the table. I want a wine that will trigger some chat. Briefly – before enjoying the wine as a lovely drink, fuel of diverse conversations. There should be enough of it to spend some time with it. Aim for large format. We all know that even a magnum can be short…  “To be very personal here, I just got married and I will spend my first Christmas Eve with my wife’s family. A bit of home, some volume to enjoy and share: Ch. Mauvesin Barton 2018 in jeroboam is my choice for dinner. Oh but what would Christmas be without Champagne… a sneaky bottle to share only with my wife before the dinner: Elise Bougy Le Mesnil. Now I am excited for Christmas!”  Damien Barton-Sartorius is the 10th generation of his family to run the Bartons’ Saint-Julien Classed Growth estates (Ch. Langoa Barton and Ch. Léoville Barton), while his sister Mélanie is at the helm of Ch. Mauvesin Barton, together continuing their grandfather Anthony’s and mother Lilian’s legacy. 2010 Ch. Latour, Pauillac – chosen by Jonathan Maltus  “We’re drinking Ch. Latour 2010. There are 10 of us – all family – two grandparents, four parents and the rest kids. As a family we don’t enjoy turkey so we have beef Wellington – which I’m hoping this will go well with.” Jonathan Maltus is the man behind the Saint-Emilion property Le Dôme, one of Bordeaux’s original garagistes. 2001 Richebourg, Grand Cru. Domaine Hudelot-Noëllat – chosen by Charles van Canneyt “For dinner, a Richebourg 2001. Perfect to drink now and taking full advantage of the complexity and power of a Richebourg – with a good capon! We had Suchots 2017 – all about the fruit – when we put up the tree, a vintage that’s approachable young and very enjoyable!”  Charles van Canneyt is one of Burgundy’s most talented winemakers. The young vigneron is at the helm of Domaine Hudelot-Noëllat, based in Chambolle-Musigny, and also has a négociant label under his own name.  2015 Ch. Haut-Bailly + 2019 Meursault, Les Vireuils, Domaine Roulot – chosen by Véronique Sanders “It’s so very difficult to choose just one bottle… while many people start their celebration with Champagne I always love to start (and finish) with a glass of Sauternes or Barsac. Right now I am loving Ch. Haut-Bailly 2015 which is so charming and is pure pleasure! Of course I also love wines outside of Bordeaux – white Burgundy being my weakness… I have my eye on a bottle of Domaine Roulot Meursault Les Vireuils to share with the family this year.”  Véronique Sanders is the powerhouse at the helm of Ch. Haut-Bailly, the leading Pessac-Léognan estate.  2018 Paul Cluver Estate Chardonnay, Elgin, South Africa – chosen by Spencer Fondaumiere  “I grew up in Nairobi at a time when the wine scene was not nearly as advanced as it is now. My mother enjoyed her wine. My dad was a beer man through and through. What was regularly available was wine sold in five-litre boxes labelled as ‘late harvest’, with just enough sweetness to interest you to get to the bottom of the bottle – or more accurately the last dredges of the cask. I have now lived in Cape Town for the last 11 years and my wine appreciation has grown a little bit beyond the voluminous late harvest on tap.  “Christmas is a time for family and my mom and dad will be spending the holidays with me and my family. Since I last saw her, Mom has developed an appreciation for cool-climate Chardonnay and I am quite keen to crack open this bottle that has a bit of age on it. I am hoping it will be like nothing she has ever tasted before and I am hoping even more that she will like it. Dad, on the other hand, remains partial to beer, but every Christmas I optimistically open a bottle and hope that this will be the wine that converts him into a wine lover. That being said, there is not too much 2018 Chardonnay hanging about so it may not be the worst thing if this doesn't turn out to be the one.”  Spencer Fondaumiere is one of the most exciting names on Africa’s wine scene. The Kenyan chef-turned-sommelier and serial entrepreneur is now Chairman of the South African Sommelier Association and has two businesses – using his expertise to advise wine-drinkers, restaurants and producers via Slowgold and Wineyard East Africa. A trio of Bouchard’s best – chosen by Frédéric Weber  “For Christmas with my family, I have planned a 2016 Meursault Genevrières to accompany the foie gras that my sister makes herself every year. I like the combination because our Genevrières has just the right freshness and delicacy, especially in 2016, to awaken the tastes and accompany the sweetness of foie gras seasoned with a touch of Sichuan pepper and a hint of fleur de sel, a great match! With the duck, of course a Beaune Grèves Vigne de l’Enfant Jésus 2003. Two-thousand-and-three was my first vintage in the house [at Bouchard], 20 years ago already, great memory of this harvest and Baby Jesus is a nice wink for Christmas Eve! And then a Corton 2013, my mum loves Le Corton and we don't refuse her anything.”  Frédéric Weber is the detail-oriented Head Winemaker at Bouchard, one of Burgundy’s leading, quality-focused producers and négociants. He has been at the company since 2002, taking over fully from his predecessor Philippe Prost from the 2014 vintage.  Champagne Corbon, Brut d'Autrefois, Avize (and a couple of back-up bottles) – chosen by Chris Gaither MS  “Christmas is always a special time of the year for my family. My wife, Rebecca (also a Master Sommelier), who is Jewish, always looks forward to the combo of Hanukkah and Christmas celebrations back-to-back, especially with our young daughters. We tend to favour multiple evenings of delicious food and drink that we can enjoy, albeit with moderation. And she and I rarely finish a bottle when drinking together at dinner, if it's only the two of us sipping. Surprised? It’s partially because we have two kids and run two businesses (Ungrafted and GluGlu), so work doesn’t stop even after dinner! So, on Christmas evening we'll be having a low-key 'Jewish' Christmas dinner, with a few other Jewish families. We are going to order Chinese food from one of our favourite restaurants in Millbrae (Wonderful is the name if you'd like to know), and chow down on some tasty dishes with a few of our favourite bottlings from producers we admire.  “Rebecca and I are huge fans of Champagne, and most times if you ever see us sipping on something together, it's usually just that. Champagne Corbon is a tiny grower based in the Vallée de la Marne (run by Agnès Corbon – ladies rule!), but they sell a good portion of their fruit from their vineyards there. They own two hectares of vineyards in Avize, of which they use to produce most of their wines. The Brut d'Autrefois is based on a 35-plus-year-old perpetual reserve (or solera) that is roughly based on 90% Chardonnay and 10% Pinot Noir. The solera consists of a single neutral oak vat that is 50% drained each year for bottlings of D'Autrefois, and then refreshed with a new year's vintage. Delicious, exuding a bit of richness, with nice texture, and loads of complexity. We were fortunate enough to get a few bottles of these, and I think we'll be drinking the last one we have... for now... The other bottles are ‘just in case’ bottles that we love.  “2018 Domaine Weinbach, Riesling Schlossberg, Grand Cru, Alsace: Who doesn't like Riesling? Any sommelier with street cred will tell you to drink more Riesling – it's routinely underappreciated in the world of wine, and you can get fantastic examples that are made with the same care as Grand Cru wines in other regions, but at less than half the price. Weinbach is one of our favourite domaines within Alsace, and it is currently run by Catherine Faller (again, shoutout to all the ladies making the magic happen in wine!) and her sons, Eddy and Theo. This Riesling is coming from their holdings in Schlossberg, the first Grand Cru to be ratified in Alsace in 1975. The wine almost always has a deftly balanced touch of botrytis, with lovely bruised apple and peach, with a very noticeable meyer lemon twang on the finish.   “2011 Fixin, Premier Cru, Clos de la Perrière, Domaine Joliet Père & Fils: This particular vineyard is a monopole within the village of Fixin, and this bottling is 100% Pinot Noir. It is run by Bénigne Joliet, who purchased the vineyard from his other family members in 2004, with the goal of making the Clos de la Perrière one of the more famous vineyards in the Côte de Nuits in Burgundy. Rebecca had the opportunity to visit the estate and meet Bénigne back in 2014 on a visit. She purchased the bottle of 2011 Clos de la Perrière on this trip. I’m super excited to drink it with her! She’s great at putting bottles away and not touching them!”  Chris Gaither MS was born in Atlanta and started working in hospitality to help pay the bills while at college. He gradually fell into the wine side, becoming hooked and – after a stage at The French Laundry in 2008 – launched into San Francisco’s wine scene, working at top restaurants and earning various awards. He became the fourth black person to pass the Master Sommelier exam when he passed in 2022. Married to a fellow Master Sommelier, Rebecca Fineman, together they own and run two restaurant/wine bars, Ungrafted and Glu Glu, in San Francisco. 2003 Chinon, Les Roches, Domaine Alain & Jérôme Lenoir – chosen by Ivan Massonat  “Of the (many) bottles I intend to open, one is high on my expectation scale: a 2003 Chinon from Domaine Lenoir. It’s a bare bottle, without any label nor cap, that I bought from Jérôme [Lenoir] a couple of years ago, after a few hours of tasting down in his ‘cellar of wonders’. After tasting several decades, 2003 had struck me as super fresh and elegant, like magically untouched by the famous 2003 summer heatwave in France. I would like to open it for New Year’s Eve, with one my best friends from high school who’s also a wine lover – and not a label drinker!” Ivan Massonat is the ex-financier that created Domaine Belargus, the Anjou estate that has fast become one of the Loire’s most famous, shining a light on its varied terroir through a single grape – Chenin Blanc. Stellar Spanish and South American bottles – chosen by Carlos de Carlos  “This year we have some cousins from the USA that will come home for Christmas evening and dinner. As they come to try some good South American wines, I will drive them around some of my all-time favourites for dinner. So the selection will be: Baettig Los Primos Chardonnay 2021 for the aperitivo. A wine that shows the very best of the south of Chile with a finesse and minerality that I love. Then Viña Cobos Chanares Malbec 2018 – one of my favourite wines in Argentina coming from Los Arboles in Tunuyán, Valle de Uco. Really special vintage from a really unique vineyard! And the grand finale will be Vega Sicilia Unico Reserva Especial 2008-2009-2010 [the 2020 release] – not only because the wine itself, but also because it was a very special present for my birthday that a very close friend gave me… and will be tasted alongside my favourite dish, Spanish paella.” The charming Carlos de Carlos is one of the founders of Baettig, along with winemaker Francisco Baettig, a Chilean producer that is one of our favourites. A flight of Champagne, Burgundy and Bordeaux – chosen by Blandine de Brier Manoncourt  “This Christmas my family will begin with a fabulous Champagne, Laurent Perrier’s Grand Siècle Itération No. 26, which we will enjoy as an apéritif around the tree. At the table, our dinner will begin with Corton-Charlemagne from our dear friend Stéphane Follin-Arbelet, the 2008 vintage, which will pair perfectly with a lobster dish. Next is, of course, Figeac! First the 2010 vintage of Ch. Figeac – it is magnificent right now, and goes very well with truffled capon. Finally we will enjoy our favourite vintage of Ch. Figeac, the 1990. We wish everyone a very happy Christmas and a wonderful New Year!”  Blandine de Brier Manoncourt is daughter of the iconic Thierry Manoncourt who established Figeac’s modern reputation. Having studied at Sciences Po Bordeaux, she is Co-owner and General Secretary, especially involved in managing the property’s heritage.  2001 Ch. Figeac – chosen by Frédéric Faye  “My family is very excited this year to serve one of my favourite vintages of Ch. Figeac at our Christmas dinner, the 2001. This is a vintage in its full maturity, a vintage which sadly is often overlooked by wine-lovers but is in fact one of the great references of the property. Fresh, elegant, with a beautiful concentration… it will pair perfectly with ris de veau in a sauce à la morille. Wishing a happy Christmas and New Year to you and your families!”  Frédéric Faye is Managing Director of Ch. Figeac, where he has been working for over two decades, having arrived as an intern in 2002. Blanquette de Limoux, Antech, Brut Nature – chosen by Christina Stanley  “I share a holiday tradition of sipping bubbles with my mum while cooking, before any guests or family arrive. My dad suffered a stroke back in 2014, and she is his caretaker. Last year, when she tasted Varnier-Fannière Blanc de Blancs, she said, “This tastes like every good time I have ever had,” but Champagne is not what we drink while cooking. You know what’s great with a splash of orange juice? Antech Blanquette de Limoux Brut Nature. It has delightfully bright, lemony acidity, an abundance of chalky minerality, and it’s inexpensive. The main grape is Mauzac, locally known as ‘Blanquette’. Wonderful as a versatile aperitif and perfect as a Mimosa base, Blanquette de Limoux plays a starring role in any holiday gathering.”  Christina Stanley is an Advanced Sommelier and the Wine Director at The Slanted Door Napa – an outpost of Charles Phan’s group of legendary restaurants that are a reference point for fine dining and modern Vietnamese food. 2008 Merlot, Miani, Colli Orientali del Friuli – chosen by Michele Dal Forno  “I think I would pick a Merlot from Miani. Enzo, the owner, is truly the ‘last of Mohicans’ of vignerons in Italy, as he is seriously devoted to his vines and the wines he makes are a pure expression of each varietal he grows. I was lucky enough to taste many of his wines last summer with himself and some other friends and I was shocked by the genuineness of them all. In particular the Merlot 2008 was so fresh and rich that I was literally blown away when I tasted it. If you want to understand how an authentic Merlot should taste, Miani is the one.”  Michele Dal Forno is one of Romano Dal Forno’s sons, founder of the legendary eponymous Valpolicella estate  1988 Ch. Montelena, Napa – chosen by Maya Dalla Valle   “After a fantastic 2023 harvest, we are relaxing and celebrating this holiday season. At our most recent team holiday dinner we decided to open a magnum of 1988 Ch. Montelena to commemorate the successes of the 2023 growing season and vintage. With the recent passing of Mike Grgich, it was also an homage to one of the great winemakers of Napa. The wine was stunning, and well appreciated by all of us as red wine producers.”  Having travelled and made wine around the world, Maya Dalla Valle returned to Napa in 2017 to make wine with her mother Naoko at Dalla Valle, as well as embarking on a new project in collaboration with Ornellaia, DVO. 2016 Champagne Henriot, L’Inattendue – chosen by Stefan Neumann MS  “Expect the ‘unexpected’! Henriot’s single expression of Avize called L’Inattendue (translating literally as ‘the unexpected’) from the 2016 vintage is something I look forward to sharing with my family on Christmas Day. Full of energy, this pure Chardonnay gives me on the one hand the comforting softness of spiced pear and golden apple, but on the other hand the razor-sharp freshness of lemon and orange peel. This, in front of the family’s Kachelofen (tiled ceramic stove), paired with a freshly cured trout, might sound simple yet is heaven to me. If life has taught me one thing – you can’t beat an old-time classic.”  Austrian-born Master Sommelier Stefan Neumann cut his teeth at restaurants in Vienna and Salzburg before moving to the UK. He’s worked at many of Britain’s most illustrious establishments, most recently on the floor at The Fat Duck. Today he works as a consultant, using his extensive expertise to advise clients and companies. Explore more Editorial 

There’s no better time than Christmas to crack open a bottle of something special. We asked some of the biggest names in the industry – from top sommeliers to superstar winemakers – to tell us what they’re uncorking this year, and why

We asked some of the biggest names in the wine industry – from top sommeliers to superstar winemakers – to tell us what they’re uncorking this year, and why 

What the wine world is drinking this Christmas 

What those in the industry are drinking this Christmas

While at the top end, Chile has historically been known for its Bordeaux-style blends, the country has a staggering range of climates to choose from. But prior to Errázurriz’s Las Pizarras range of Chardonnay and Pinot Noir from Aconcagua Costa, the Burgundy grapes had not seen great success in Chile. The last few vintages of these wines – made by Francisco Baettig – have, however, turned the tide, proving that Chile can work with much more than the Bordeaux varieties. But why did it take so long for the country to reach this realisation? Francisco believes that up until 15 years ago the Pinot Noir in Chile simply wasn’t good – low-quality clones, infected with viruses, and often planted in the wrong place. He also thinks that the influence of Bordeaux hung too heavily, meaning Pinot was being picked far too late, producing wines that were too sweet and too heavy. Since the mid-2000s, however, better plant material has been available and now, 15 years on, these vines are reaching maturity – and their potential.  But Las Pizarras is just one style of Pinot Noir and Chardonnay – and Francisco knew that a very different style could be achieved further south, where radiation is lower and there’s enough rainfall to allow vines to be dry-farmed. Francisco’s grandparents lived in the southern region of Traiguén, on a farm fittingly called “La Vigna”, and it had always been his
dream to return to his roots to make wine there. It so happened that his friend, and business partner in his new venture, Carlos had ties to the region too – and so together quickly settled on making wine here.  Traiguén is the southernmost wine-producing region in Chile, in line with Argentina’s Patagonia; as such radiation is 25% lower than in Central Chile. For Francisco, this was key: there’s less chance of the grapes being sunburnt (especially important for delicate Pinot Noir and Chardonnay), while also not requiring as thick a canopy to shield the grapes from the hot sun (as having lots of leaves can lead to green flavours in the grapes). Higher levels of radiation also cause grape skins to thicken, meaning wines are more tannic – something that Francisco was looking to avoid in ethereal expressions inspired by Burgundy. Finally, there’s also much more natural acidity in the fruit, meaning he could craft wines with real tension.  Another incentive behind the project was to discover a more sustainable solution for the long-term wine production in Chile. Irrigation is becoming a real concern in Central Chile. While Chile and Argentina have been blessed with the Andes, producers rely on snow melt to irrigate vineyards. In a dry season like 2019, there was no snow on the mountains and water reserves completely dried out. Francisco states that 40 years ago the average rainfall in Santiago was around 500mm a year: now the average is close to 300mm, and in 2019 it was just 70mm. Traiguén, by contrast, saw 850mm of rain in 2019 – meaning there is no need to depend on irrigation. Beyond the issue of sustainability, however, in Francisco’s view irrigation can be a problem when it comes to fine wine, as it’s all too easy to over-water vines, preventing them seeking out water and establishing deep roots. He believes that deep, complex root systems are essential for producing a wine of the soil, rather than a wine of the sun.  It took two years to find the perfect spot for the new project. Francisco brought Burgundian geologist and friend Françoise Vannier-Petit over to help seek out the right site. Eventually they found a corner of Francisco’s cousin’s property in Traiguén with the right soils and microclimate. Together they planted 15 hectares in 2013 at high density (7,000 vines per
hectare) with carefully selected Burgundy clones. There are nine hectares of Pinot Noir and six of Chardonnay, with three clones and rootstocks for each variety spread over five distinct parcels. Long-term, Francisco hopes to produce single-vineyard wines from these plots, showcasing the varied terroir of this volcanic region. The first commercially available wines are remarkable. The entry-level bottlings are the Vino de Viñedo Los Parientes Pinot Noir and Chardonnay – with fruit sourced from across the property, while the top grapes are reserved for the top Seleccion de Parcelas Los Primos cuvées. All the wines clearly display the nervosity, tension and minerality of cool-climate Pinot Noir and Chardonnay, but with a New World ripeness thanks to Chile’s sunny climate. Production in these early days is miniscule – with less than 150 cases of each wine made in 2018 – and the aim is to keep the operation human-sized. This project is a true labour of love for Francisco, investing significant personal savings in what he believes to be the ideal terroir for ethereal-styled Pinot Noir and Chardonnay. With such exciting results already, we can’t wait to watch the project evolve over the coming years. Explore all Baettig listings or read more Editorial 

Francisco Baettig – the man behind Errázuriz, Seña and Viñedo Chadwick – is without doubt Chile’s most celebrated winemaker. But 25 years into his career, he’s striking out to make wines under his own name. We caught up with him to find out about the exciting project

We talk to Francisco Baettig, the winemaker behind Seña and Viñedo Chadwick, about his new wine project in Traiguén in Chile

Francisco Baettig beyond Seña and Viñedo Chadwick

Looking south: Francisco Baettig’s cool-climate quest

Looking across the dramatic slopes of the Douro Valley, it’s easy to imagine that time has stood still here. While Port is steeped in tradition, however, recent decades have seen it leap into the modern era – with no shortage of diverging opinions about the “right” way to produce Port. Just put a handful of the region’s finest in a room and ask about co-planted or monovarietal vineyards, granite or stainless steel, de-stemmed or whole-bunch fruit, trodden by foot or machine, and feel the temperature rise as the debate unfurls.  There is, however, one element that gets surprisingly little press – the all-important fortification, an element that arguably defines Port, and until relatively recently was out of winemakers’ control. Originally spirit was added to harden the wines for long journeys in ships’ bows, preparing them for long voyages, and only became standard in the 19th century.   Once the fruit has been picked, trodden and starts fermenting, producers add spirit – or aguardente, often colloquially (and erroneously) referred to as “brandy” – to halt fermentation, thereby retaining the natural grape sugars that give Port its signature sweetness. The wine is a mere 5-6% alcohol at this stage, and the fortification brings it up to between 19 and 22%. Given the strength that the wine needs to reach, this spirit represents a massive 20% of the final product. Legally, aguardente must be a grape spirit of 77% – significantly lower in strength than the spirits used for other fortified wines (such as Madeira or Vins Doux Naturels, which use a highly rectified grape spirit of 95-96%). This lower alcoholic strength is key; meaning the spirit is less neutral, and therefore has even more of an impact on the final wine.  This spirit has a rocky history which isn’t free from scandal. After a local shortage, 1904 became known as the “Schnapps vintage” – having been fortified largely with a German spirit made from potato and grain. The 1972, ’73 and ’74 vintages saw industrial alcohol used instead of grape distillate. (Responsibility for this latter fraud fell to a French supplier who duped the unknowing Casa do Douro into buying Yugoslavian spirit.) Besides these occasional lapses, the spirit was mainly made from excess wine in the Douro during 19th and early 20th century, but in 1907 the Portuguese Prime Minister João Franco banned the distillation of wine from the Douro, meaning aguardente had to be found elsewhere. Despite presenting 20% of the wine, the spirit used today is far from local, sourced from far beyond Portuguese borders (often Spain and France).  The key date – however – is 1991. Under the authoritarian Estado Novo regime in the early 1930s, a monopoly on the spirit was established, with its supply state-controlled. This continued for over half a century, via the Casa do Douro, and then from 1976 via the Instituto do Vinho do Porto e Douro or IVDP. The freedom to choose which spirit used was only granted to shippers in 1991 – something that David Guimaraens (Head Winemaker at Taylor Fladgate) argues is one of the most significant changes in Port.  “We had no choice, the spirit quality was very average,” Guimaraens laments of the old days. He returned to Portugal, fresh from studying at Australia’s leading winemaking school Roseworthy, in 1990 – just before the shippers gained the freedom to choose their own spirit. “When you use a very clean, fine spirit, when it is young, your fruitiness comes out much more – making it more appealing in youth, almost entirely because of the quality of the spirit,” he explains. He cites two examples – Taylor’s Vargellas Vinha Velha and Croft’s Sērikos – both wines which are made from 100-year-old vineyards, made as they always have been in granite lagares. It is, he argues, only the spirit that has changed in these Ports.   For Guimaraens, the quality of spirit is most apparent in a vintage Port’s “teenage” phase – between 14 and 19 years of age, when it is starting to lose its fruit but not yet fully developed bottle maturity. This transitional phase is, in his view “much more attractive than it used to be in the past”, meaning Port drinkers are safer opening a bottle at any stage of its life. He points to 2000 as a pivotal vintage, when the quality of spirit started to really improve and produce, in his view, some of the region’s finest wines.  “Spirit has been crucial,” Richard Mayson – writer and author specializing in the wines of Portugal – agrees. “When vinification techniques were experimental – the late 1960s, ‘70s and ‘80s – you can certainly taste the poor quality spirit in the thinner-quality wines.” He explains that this period saw massive emigration and a resulting shortage of feet to tread the region’s harvests. The early autovinifiers used in lieu of the traditional foot-treading simply didn’t result in the same level of extraction – and therefore have, over time, revealed the underlying spirit quality. There are, of course, exceptions – with some great wines made. He, however, like Guimaraens, feels the 2000 vintage marked a real shift in the class of spirit used.  The uptick in the quality of spirit is one of the reasons – along with the quality of the fruit, viticulture and more – that Carlos Agrellos of Quinta do Noval feels the property has been able to declare every vintage since 2011. “It’s extremely important to choose the right one,” Carlos Agrellos of Quinta do Noval explains of the spirit. He is one of a group of 20 companies – including Niepoort – who have, over the past five years, clubbed together to buy spirit. As smaller operatives, grouping together gives them more clout, enabling them to secure higher-quality spirit for their wines – and fair prices. Each May they meet in Gaia, tasting through a selection of spirits sent over by three or four different producers – all of which are scored blind. In 2020, they tasted 20 different spirits that were approved.   The results of the tasting are shared with everyone, then each company will decide which they wish to buy for their wines. The spirits come from southern France, Spain or Portugal. There are two categories of spirit –those distilled from wine and those from wine lees. The two are very different: the former is favoured by most – having more delicate, fruit and floral aromatics; while the latter was only approved for use in 2014, and is usually stronger in flavour. While in general “wine” spirits are generally the best, the spirits from lees can offer additional complexity. “At Noval,” Agrellos explains, “we tend to blend these two and use them for different types of wine, from white Port to Tawny to Vintage Ports.” There’s no fixed blend, and it varies from year to year, but he tends to use both – with higher-grade spirits for Vintage Ports.   Symington and Fladgate – the giants of the Port trade – purchase such large volumes that they buy their spirit independently. Tom Symington – fifth-generation family member and part of the winemaking team – explains that the spirit used to be a wider cut, and today it’s narrower, resulting in a purer spirit. “We focus on the neutrality, the aromas and the way it reacts with the wine,” he says.   Talking to producers about the style of spirit they look for, there is a general consensus that neutrality is desirable – to what extent, however, varies significantly. Agrellos aims for a more neutral, but slightly floral spirit. The most important thing for him, however, is the volume on the palate: he believes that it is this volume and texture of spirit that is most important for vintage Port. “It’s what will hold the wines for years to come,” he says. He values this above and beyond aromatics, while of course looking for something very pure. It’s this texture that leads him to use some wine-lees distillate – which has much more to offer in that regard, as well as its stronger flavour. The wine distillate by contrast tends to be purer in terms of aromatics, and is sometimes even double-distilled.  While Symington uses the same spirit across all their Ports, David Guimaraens looks to use a different style of spirit depending on the style of Port in question. He is clear, however, that it shouldn’t be part of the house style – but a “neutral oenological product”. He chooses to use one batch of spirit across each style for all the houses, not wanting it to be a differentiating factor, or dominate the quality of the fruit. For example, the spirit used for his vintage wines costs twice as much as that for the most entry-level wines – “And you get your return,” he notes.  He blends his own “master spirit”, combining batches sourced mostly from Portugal and France. “In the early days, it wasn’t as simple as using a clean spirit. To get spirit we wanted, we had to get the wines fermented in a particular way,” Guimaraens explains. With an overly neutral spirit, you risk ending up with a lighter Port; but too high a component of higher alcohol and it interferes with the wine’s organoleptic character, subduing the fruit. Too many spirits are made with excess bulk wine – rather than wine that has been fermented with the express purpose of producing spirit.  Dirk Niepoort favours quality and a little bit of character. “The purest, the best, the most harmonious – but not necessarily the most neutral one” is what he looks for, he explains. At the group tastings, his tastes are reportedly well known, with many of his colleagues able to identify the aguardente he will choose. His preferred spirits are finer, lighter, with more precision, but – importantly – also character. He finds that they tend to come from France, often from Cognac, from vineyards specifically planted with the idea of producing a distillate – not just excess wine. “Our grapes are too good for distillation,” Niepoort explains – the best spirits, in his view, are made with grapes from cool climates, with high yields and high acidity. He normally chooses three different spirits, depending on availability and price, with the very best spirit reserved for his top wines. For any organic wines, of course, they require an organic distillate.   While Niepoort admits the quality of spirit has improved, he doesn’t believe that the quality was nearly as bad as some – such as Guimaraens – imply, telling me people are unnecessarily “ferocious” about it. “I think the Port Wine Institute did a fantastic job in selecting huge amounts of spirit. Considering the huge quantity needed, the average quality was extremely high.” It certainly isn’t stopping him drinking fine vintage Ports – such as a bottle of 1963 Noval he had the pleasure of uncorking recently. Nevertheless, he doesn’t deny that it was a significant step not having to buy a mass product, and it has really opened the market.  It’s not as simple as winemakers having total autonomy, however, with a strict approval system via the IVDP to ensure the quality of spirit being used meets their standards. “It’s not only complicated – it’s expensive,” Niepoort says of the process. He’s found it a struggle to get some spirits approved, with, for example, double-distilled spirits harder to get sign-off than column-distilled liquids – a clear source of frustration. While the process is clearly there to control quality, producers aren’t abusing this independence; in general they are spending more money than ever before – making the whole thing, in Niepoort’s view, futile. “We should have some freedom to do what we want,” he says.  Tom Symington feels that it’s more than just the quality of spirit that has improved the quality of Port. He believes other developments have been more significant, particularly emphasising advancements in winemaking (highlighting the introduction of stainless steel as well as robotic lagares) and viticulture, especially monovarietal vineyards which – he considers – allow them to achieve perfect phenolic ripeness, with no green or raisined fruit. It is more than just the equipment, he notes – it’s the know-how gained over time, and most importantly balancing that with tradition.  “Of course the modern young people will tell you that viticulture is much better today,” says Niepoort dismissively. He prefers to work with old-fashioned growers. Over 90% of his vineyards are over 60 years in age and traditional field blends. He feels that the shift to monovarietal vineyards – dedicated only to five of the region’s many indigenous varieties – is, along with a move toward de-stemmed fruit rather than foot-trodden whole bunches, responsible for changing the style of Port. “The wines became fruitier and darker, but at the same time, thinner,” he explains. Niepoort historically didn’t make any Port themselves, and the 1994 vintage was the first they produced in-house. For him, this shift – from the 1970s and ‘80s – for shippers to own vineyards, rather than merely buying wine in, is the greatest advancement in the region.  The Douro Valley has seen a run of top-rated vintages – with universal declarations in 2011, 2016 and 2017, and some shippers declaring 2018 and now 2019 (including Niepoort). The general rule of three declarations per decade looks set to become a thing of the past. How much can this be attributed to aguardente? Relatively little, perhaps, however it’s hard to argue that this liquid – making up a fifth of the final wine – doesn’t have a role – and depending on who you talk to, the heart – to producing the very best Port.   Read more Editorial or browse our range of Port

Port is much more than just wine. “Brandy” or aguardente makes up 20% of every bottle – and some argue that a shift in the quality of this spirit is key to the wines’ superiority in the last 20 years. Sophie Thorpe finds out more about the firewater that defines the Douro’s age-old fortified wines 

Exploring the firewater – “Brandy” or aguardente that makes up 20% of every bottle – which defines the Douro’s age-old fortified Port wines.

Aguardente vinica and its role in Port winemaking

A spirited debate: the tale of Port’s 20%

Quality in the Douro Valley has arguably never been higher – with a run of recent vintages universally declared (2011, 2016, 2017). The 2018 vintage was declared by some and, in the last few weeks, Sogevinus and Niepoort have declared 2019. These Ports, however, won’t be ready for years – so what should you be drinking in the meantime?  When to drink vintage Port  Traditionally Port is considered to go through phases: its open, ebullient youth; a sometimes tricky teenage phase; and then – once the wines hit their 20s – the wines open out, becoming more approachable with additional layers of complexity.  While the British palate might be more attuned to mature wines, it’s not true of everywhere. Anthony Symington notes that while the British go for Ports that are 20+ years old, in America, France and Portugal, vintage Ports tend to be drunk around the 10-year-old mark.   “I get a lot of personal enjoyment between four and 12 years of age, when fruit is your main character,” the Fladgate Partnership’s David Guimaraens says. “It’s a magical time to drink vintage Port.” The “teenage” phase – between 14 to 19 years – is a safer time to open bottles than it used to be, he argues, but is inevitably a transitional phase, with the fruit fading and bottle maturity just developing. It is, in his view, worth waiting for the complexity that comes with 20 years in bottle or more.  Which wines to drink now  Such is the quality of recent vintages, Dirk Niepoort even suggests that 2017 and ’15 can be drunk now. For him, however, “Old proper Port is the king of Ports.” With that in mind, he suggests that anything between 1987 and 2011 are currently closed; but savour the 1980, ’82, ’83 and ‘87s. The 1977s are still a bit closed, although he thinks it’s “a great year”. For him, 1970 remains under-valued – a vintage that he rates higher than 1963. It’s a year worth looking out for, he says, particularly because everyone did well – so there’s little risk, whichever producer you are drinking. It’s one of his favourites, an old-fashioned vintage with the emphasis on spice rather than fruit, with fantastic tannins and lots of structure.  Of course some years are better than others. Symington notes that if you can track down 1945s or ‘24s, these legendary vintages are still drinking beautifully now. As for other wines that are at their zenith, he suggests the classic 1963 (“the vintage that saved Port”), ’66 and ’70 – all of which he feels are in their prime. The wines from the ‘80s are just moving from that secondary to tertiary stage – and ’80, ’83 and ’85 are “more concentrated, but beautiful, velvety wines”.   Carlos Agrellos of Quinta do Noval splits wines from the property into pre and post AXA (AXA Millésimes acquired the property in 1993). He personally prefers wines that are around 15-20 years old, feeling the wines benefit from time in bottle; however he also notes how much more drinkable the wines are in their youth today, thanks to advancements in viticulture and winemaking. From the pre-AXA era, he highlights what he deems “iconic wines” – the 1931, the 1963 (“absolutely stunning”) and 1970.  Under AXA’s ownership, he starts with the 1994 – the first vintage released under AXA – feeling that both Noval and Nacional “are showing brilliantly now”. Looking just at Noval, he favours ’97, 2000 (a year of which he’s “really fond”), ’03 and ’07 – the latter which, even though it’s only 13 years old is, in his view, “delicious… with stunning balance”. After that, the 2011 – “It’s a stunner.”  As for Nacional, he suggests uncorking 1931, ’63, ’66, ’70, ’94, ’97 and 2003 – but advises, given the wine’s concentration, to hold anything younger. He emphasises the importance of cellaring the wines properly – best done by purchasing on release.  Guimaraens highlights that single quinta vintage Ports tend to be more approachable and enjoyable in their youth (wines that he notes still offer “incredible value for money”), given they tend to be less structured. Looking at single quintas that can be uncorked earlier with less guilt, he suggests savouring anything back to the 2005s, which all still have beautiful fruit – the 2008s in particular, he notes, are in a beautiful phase. As for classic vintage Ports, Guimaraens favours cooler years in their youth: “The 2016s – classics – are the epitome of purity of fruit,” he explains. The 2017s, by contrast, from a hotter year have harder tannins and warmer fruit which need time to mellow. For mature Ports – those in that “magical place” – he’s drinking mostly 2000s at home, a year that he considers “almost perfection in vintage Port”. Otherwise, drink the 1992s and ‘97s – but be patient with ‘94s; crack on with 2000s and 2007s (another cool year), but leave any 2003s (“a huge year”) tucked away for the foreseeable.   The Port vintages to drink now For a more youthful style: 2007, 2011, 2015, 2016, 2017  Mature wines: 1963, 1966, 1970, 1979, 1980, 1983, 1985, 1987, 1992, 1994, 1997, 2000, 2003  And if you can find them: 1924, 1931, 1945  Browse all Port or read more Editorial

Ahead of St George’s Day – the day on which Port houses traditionally declare a vintage – we caught up with the Douro Valley’s leading producers to find out which vintage Ports you should be uncorking now 

Exploring the top vintage Ports you should be uncorking now with the Douro Valley’s leading producers

Port vintages to drink now

What is Port? Port is a fortified wine made in the Douro Valley in Portugal. Traditionally the wines were shipped along the river to Oporto (also known as Porto), from which the wine takes its name. A huge number of grapes are permitted for Port production, however, there are five main varieties used: Touriga Nacional (widely thought to be the best grape for Port, giving its name to Quinta do Noval’s top wine, Nacional), Tinta Barroca, Touriga Franca (or Touriga Francesa), Tinta Roriz (aka Tempranillo) and Tinto Cão. The vineyards sit on steep, terraced slopes alongside the Douro river. Thanks to these vertiginous slopes, much of the vineyard work has to be done by hand, with little mechanization possible. The further inland you go – moving east from Oporto – the hotter and drier the climate becomes. The vineyard area is divided into three key regions: Baixo Corgo: The coolest and wettest region which produces the lightest wines. Cima Corgo: With lower rainfall and higher temperatures, this is the traditional area for the best Port wines. Douro Superior: Particularly dry and hot, this lesser-planted region nevertheless can produce very high-quality wines. For red wines, the grapes are trodden – traditionally by foot, but also now by machine – and fermentation is cut short by the addition of neutral alcohol (called aguardente), thereby leaving residual sugar in the wine. Styles of Port 
There are two main types of Port – those aged in bottle and those aged in cask. Those
aged in cask are designed to be consumed upon release, while those aged in bottle need time to mature.  Ruby: The most basic, entry-level Port is Ruby. The wine tends to be aged in cask or tank for two to three years. Bottled while youthful, it’s bold and full of primary fruit, with a fiery kick from the spirit. No need to decant. Reserve: A step up from ruby, this wine is normally aged a little longer (again in bulk rather than bottle), perhaps being made with higher-quality fruit, so that it has more complexity than a ruby Port. No decanting necessary. LBV: Late Bottled Vintage Port comes from a single year, but spends more time maturing in cask (rather than bottle). Bottled between four and six years after its harvest, the wines are designed to be consumed long before vintage Port, but offer some of the complexity of the
style. Some wines are filtered and others aren’t, so it may or may not need decanting. Crusted: This style takes its name from the crust, or sediment, it throws while in bottle. A blend of several years, the wine is – like LBVs – aged a little longer in cask before bottling,
and likewise is designed to offer some of the complexity of vintage Port. Decanting is essential Vintage: The finest Ports come from a single vintage. This style accounts for a mere 1% of production, with the wines only made in certain years from the very best fruit. Traditionally vintages are either “declared” by producers (and therefore it is a year where they make a vintage Port) or not (with the official declaration classically announced on St George’s Day, a year and a half or so after the harvest). There are, however, a few years with “split declarations” where some producers chose one year, and others chose another for their vintage wines. While once there were only three or so declarations each decade, climate change has seen an increasing number of years producing fruit worthy of vintage wines, and therefore an increasing number of declarations. The wines tend to spend two or three years in wood, but are aged mostly in bottle. These
wines are built to last – having lots of tannin, flavour and alcohol. Spending decades in bottle, they develop extraordinary complexity. Because of the high tannin level, these wines throw a lot of sediment and it is essential to decant them. Single Quinta: These are vintage wines from single “quinta” or estate (while Vintage Ports are often a blend of estates), often produced in years that are not officially declared.  Tawny: Tawny Ports are aged oxidatively in cask, and thereby gradually losing colour to develop a “tawny” colour, while also developing nutty, dried fruit and caramel aromas. The longer it is aged, the more complexity it has. (The most basic examples are a blend of ruby and white Port to create the appearance of a Tawny, but none of the same flavour complexity.) Tawny Reserves have seen minimum seven years in cask, while many come with an age statement – 10, 20, 30 or Over 40 years old – indicating the average age of the blend.  Colheita is a Tawny from a single vintage, spending minimum seven years in cask prior to release (although it is often longer). They are designed to be consumed soon after bottling (a long time in bottle can in fact negatively impact the wine’s quality) and no decanting is
necessary, although you may want to chill the wine lightly. Given their oxidative nature, Tawnies can often last longer once open than their red counterparts.  White: White Port is mainly made with the Gouveio, Malvasia Fina and Viosinho grapes. Youthful examples can make for an excellent aperitif, sometimes served with tonic and lemon as a cocktail, but you can also find rare aged white Ports, carrying an age statement that – as with Tawny Port – is the average age of the blend. Best Port vintages of the last 50 years: 1970, 1977, 1983, 1985, 1992, 1994, 1997, 2000, 2003, 2007, 2009, 2011, 2015, 2016, 2017, 2018 Browse Port or read more Editorial 

Rich, complex and deeply rewarding, at its best Port is one of the most age-worthy styles of wine produced today. Here’s a quick guide to the fortified wine – from the various styles made to the best vintages to buy

Port is one of the most age-worthy styles of wine. Here’s a quick guide to the fortified wine from the various styles made to the best vintages to buy

Everything you need to know about Port wine

Everything you need to know about Port

Finca Carlos Pulenta

Argentina

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Il tuo articolo pre-ordinato verrà eliminato. Sei sicuro di voler continuare?

La tua richiesta di consegna verrà annullata. Sei sicuro di voler procedere?

rappresenta tutti i vini che sono in tuo possesso e che sono stati consumati.

Questo è il prezzo che hai pagato per questo articolo.

Prezzo di costo

Dopo aver aggiunto il nuovo indirizzo, verrai reindirizzato a questa pagina.

Crea un nuovo indirizzo

La tua notifica verrà eliminata. Sei sicuro di voler continuare?

Il prezzo minimo al quale sei disposto a vendere. Se il prezzo di listino scende al di sotto di questo valore, la tua inserzione verrà rimossa.

mostra tutti gli articoli che hai pre-ordinato, inclusi i vini en primeur, e tutti gli articoli nella tua watchlist.

Futures

È possibile impostare un prezzo minimo per gli articoli in vendita basato su una percentuale del valore netto unitario attuale.

Puoi impostare un prezzo di mercato per gli articoli che stai vendendo basato su una percentuale del valore netto unitario corrente.

mostra tutte le azioni che hai effettuato sugli articoli nel tuo Portafoglio.

raggruppa ogni azione per tipo - Acquisto, Vendita, Consegna e Trasferimento in entrata - così è chiaro a colpo d'occhio cosa è successo a ciascun articolo.

Storico

mostra tutti gli articoli attualmente in transito da o verso {shortName}.

In transito

La consegna locale è gratuita per ordini superiori a 1.800 HK$ (in un'unica destinazione). Per ordini inferiori a questo importo, la consegna costa 150 HK$ fino a quattro casse e 50 HK$ per ogni cassa aggiuntiva.

Le spedizioni partono da €15 in Italia e da €45 verso la Svizzera e il resto d’Europa per un massimo di 48 bottiglie (75 cl). I costi variano in base alla destinazione. Per spedizioni più grandi è possibile richiedere un preventivo.

La data indicata di seguito è quella in cui il tuo ordine verrà spedito dal nostro magazzino locale. La data di consegna finale, insieme ai dettagli completi di tracciamento, ti verrà fornita una volta che il nostro team avrà elaborato la tua richiesta.

Puoi organizzare il ritiro presso il nostro negozio al 22° piano, 8 Wyndham Street, Central Hong Kong.
Gli orari di ritiro sono dalle 9:30 alle 18:00, da lunedì a venerdì.

Puoi organizzare il ritiro presso il nostro magazzino STI INTERNAZIONALE SPA, in Viale del Lavoro 57, 37051 Bovolone, Verona.
Gli orari di ritiro sono dalle 8:30 alle 12:30 e dalle 13:30 alle 17:30, dal lunedì al venerdì. Siamo chiusi nei giorni festivi.

Questo è il valore di mercato stimato attuale per questo articolo.

I prezzi impostati manualmente verranno sovrascritti. I vini già inseriti non sono interessati.

Aggiorna tutti i vini non inseriti al prezzo di mercato corrente.

Imposta tutto al prezzo di mercato

rappresenta tutti i vini attualmente presenti nel tuo Portafoglio che non sono conservati con noi. Premi l'icona

La mia cantina

Nome

Prezzo netto

Nuovo portafoglio disponibile

Nuovo portafoglio

Non hai alcuna fattura in questo momento.

mostra tutti gli articoli del tuo Portafoglio che sono attualmente sul mercato.

In vendita

mostra tutti gli articoli attualmente presenti nel tuo Portafoglio. Da questa pagina puoi eseguire azioni individuali su di essi.

Panoramica

mostra tutti gli articoli attualmente in attesa di un'azione da parte dell'utente.

In sospeso

Questo è il prezzo di mercato dinamico dell'articolo al netto del margine di negoziazione.

Questo è l'importo del profitto che riceverai se la tua inserzione verrà venduta.

I pagamenti pre-autorizzati consentono transazioni automatiche per tuo conto, garantendo pagamenti fluidi e senza complicazioni. Questo permette di elaborare addebiti ricorrenti, abbonamenti o pagamenti programmati senza approvazione manuale ogni volta.

Il numero di casse che desideri mettere in vendita

Il tuo articolo del catalogo verrà archiviato. Sei sicuro di voler continuare?

I tuoi articoli del catalogo verranno archiviati. Sei sicuro di voler continuare?

Prima di richiedere la consegna, puoi modificare la quantità per ciascun articolo nella tua selezione qui sotto.

*Il prezzo di mercato è dinamico e può variare. Al momento della vendita, dal prezzo finale sarà detratta una commissione di negoziazione del 10%.

Prezzo di mercato totale*

Il prezzo fisso personalizzato al quale desideri vendere ciascun articolo.

Dividi in {caseSize} singole bottiglie da {bottleSize}cl.

Titolo

mostra tutti gli articoli che attualmente conservi con noi. Questi articoli possono essere venduti.

Disponibili per la vendita — gli articoli conservati con {name} sono idonei per essere inseriti nel marketplace.

Profilo

Questo articolo si trova presso FINE+RARE.

Questo articolo si trova presso FINE+RARE HOME Hong Kong, ed è disponibile per la consegna o il ritiro in sede. La maggior parte delle consegne a Hong Kong può essere effettuata entro 3 giorni lavorativi; la data esatta sarà comunicata al momento dell'organizzazione della consegna. Le consegne internazionali richiedono tempi più lunghi, ti preghiamo di contattarci per maggiori dettagli.

I vini venduti en primeur saranno rilasciati dal produttore dopo limbottigliamento, tipicamente 18 mesi dopo la fine della cosiddetta campagna. Il tuo vino sarà poi conservato da FINE+RARE in un deposito doganale fino a quando deciderai di richiederne la consegna.

Ci riforniremo di questo articolo al prezzo garantito dalla nostra rete di fornitori e organizzeremo una spedizione rapida a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma in genere per un approvvigionamento rapido sono 2-4 settimane.
 Una volta confermato l'ordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato all'arrivo dal nostro team di esperti e le fotografie sono disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Finca Carlos Pulenta

Filtro

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