The actual product may vary from the images shown on the website.
Red dry
This wine is from both Itata and Maule regions as it was a one-off experiment in which we blended Cinsault from Guarilihue with Carignan from Truquilemu. The result is an aromatically complex and characterful wine in which the red fruit is accompanied by tertiary notes of leather and damp earth. This violet-coloured wine has a floral and perfumed nose with notes of violets, fresh red and black fruits and spices. In the mouth, it is medium-bodied with fine, smooth tannins, fresh acidity and abundant fruit, accompanied by a long finish.
Serve at 14-16 °C with wild poultry, meat and vegetable stews, medium-hard cheeses.
The amphorae-fermented Cinsault sells like hotcakes, so I had to taste an unbottled sample of the 2018 Viejas Tinajas Cinsault, a wine first produced in 2011. 2018 was a cold and rainy year, and they harvested early, as rains complicated matters in mid-March. The wine is 11.7% alcohol and has moderate acidity, a characteristic of the grape. Sourced from dry-farmed vines planted in Guariligüe 33 years ago, the uncrushed grapes ferment in a carbonic maceration way in the terracotta amphorae for 15 days; the wine is kept in the amphorae through the winter and then is bottled unfiltered once malolactic fermentation has completed. This was not bottled in 2017, as the wine was strongly marked by the smoke from the fires that happened that year. The old amphorae seem to be more neutral after a few years, and the wines are not marked like they were in 2011. This is precise, expressive and fresh, with a wild character, very different from the other Cinsaults. It has a brothy, meaty touch on the palate that makes it very tasty. Clean and precise, with very good grip, 2018 has to be the finest vintage to date for this wine. They expect to fill some 12,100 bott
De Martino Winery is a family-owned estate founded in 1934 by Pietro De Martino, an Italian immigrant who established ideal conditions for wine production in the Maipo Valley. The winery consistently invests in organic viticulture and sustainable farming, aiming to reveal the diversity of Chile's regions and the authentic expression of terroir. Their winemakers constantly travel through different Chilean locations, seeking unique plots for the production of individual, exceptional wines, striving to prove that Chile can produce top-quality wines. De Martino was the first to export Carmenere wine to foreign countries in 1996, and currently, their single-vineyard wines consistently receive high ratings from wine critics, enthusiasts, and professionals alike.
Wine Style
De Martino wines are characterized by fresh acidity, fruitiness, and earthy notes, along with a distinctive minerality – qualities that are somewhat less common in New World wines.
Prestigious Vineyards
The grapes used for De Martino wines are grown in unique Chilean regions:
Aging and Consumption Period
The wines are aged using both modern and traditional technologies, allowing them to maintain their authenticity and emphasize the local terroir. While most De Martino wines are enjoyable upon release, some variations have the potential for long aging, developing even more complex notes.
