Santa Alicia Winery
The construction of the cellars was terminated in 1954 by Mr. Máximo Valdés. Since then, it has been constantly improved, making of it a well-achieved combination of modern technology and a fine and elegant, traditional atmosphere.
The Santa Alicia winery counts with vats for a 3,500,000 liters capacity consisting of stainless steel tanks, epoxide concrete tanks and barrels as well as a capacity for 200,000 bottles of Reserve and Gran Reserve wines storage.
The winery counts also with the most modern equipment available to process, treat, filter and bottle quality wines, mainly of European origin and with no more than 6 years of use.
Also available are physico-chemical and microbiological analyses laboratories as well as its own print shop for the making of labels, thus guaranteeing a quick response to its customers demands.
Our wines are elaborated using the most modern equipment available, with a particular emphasis in the quality of every link of the production chain.
Storing, clarification, filtration and cold-treatment tanks.
Built with 304 and 316 stainless steels, they allow a good management of hygiene and storing temperature conditions.
|All our wines are made using the best equipment available. We are very particular in the quality of every link of the production chain.|
Monoblock bottling line composed by a rinser, filler and corker in a continuous process that allows washing the bottles, wiping off the oxygen with an inert gas, filling the bottles in an aseptic environment and finally, the precise vacuum corking process with the previous inert gas sweeping off of the chamber that is left between the cork and the wine level. This process assures the best and smoothest management of wine during its bottling process.
|We are committed in
making of our main facilities a state of the art winemaking cellar and a place with the
Different and interesting ambiences and moods offer a particular environment, which enhances creativity in the art of making wines.
|French and American oak barrels form the cellar aisle destined to the Reserve and Gran Reserve wines. We pursue the aromatic intensity of the American oak and the sugary compounds and fineness of the French oak tannins. Wines enter the barrel once malolactic fermentation is finished and after a racking procedure aimed to eliminate the coarse elements, leaving the yeasts and fine lees that will contribute with the complexity and polysaccharides proper of its autolysis. This allows a perfect union between the fruit characteristics that gave the wine its origin and those contributed by the wood.|
Two thirds of the Reserve wines is left for a period of at least 6 months, in French oak barrels and one third in American oak barrels. These barrels vary from brand new barrels to those with one year of used. The great Reserves, instead, is only left in new French oak barrels, leaving there to settle and age for 12 months.
All wines are racked into stainless steel tanks and clarified with egg whites one month prior to bottling.
Chardonnay Reserve wines are fermented and aged on their lees for a period between 4 and 6 months, in order to obtain the complexity rendered by the noble wood without loosing the character of the fruit that originated them.
|The Chapel at the Estate Chapel, of Spanish Colonial style, is the art work of the architect Carlos de Landa. Built with the typical materials of the region at the time, that is, bricks, adobe and timber, it originally gave service to the whole community of Pirque.|
|Many wooden tanks have been replaced for stainless steel, or new Oak tanks. Some of them were transformed in attractive places like this dining room inside an old tank.Everything here, bar, tables, chairs, stools and lamps have been made of wood and iron coming from old and, of course, plentiful of aroma wooden barrels.|
Dining room in an old wooden tank.