Opened in September 2022, Bodega Aventura is a space for enological innovation that reflects Viña Morandé’s avant-garde, experimental, and daring DNA.

It’s a modern work of architecture and engineering that brings together, in one place, the most advanced technology for experimenting with new grape varieties and testing winemaking, fermentation, and aging techniques.

It’s also a place that brings together nearly three decades of Viña Morandé’s dedication to deeply understanding Chile’s terroirs — their soils, climates, and grape varieties, both classic and heritage. A place where innovation and tradition truly meet, and where working every day is a real joy.

Our goal is clear: to continue crafting distinctive wines that express the essence of Chilean viticulture, both at home and abroad.

INSIDE BODEGA AVENTURA

Embedded in the ground and partially underground, the structure of Bodega Aventura was designed to minimize environmental impact, preserving the natural surroundings and using gravity in its production process.

Gravity-based winemaking allows for gentler handling of the grapes, improving wine quality while significantly reducing energy consumption — a key aspect of Viña Morandé’s commitment to sustainability.

Among the technologies at Bodega Aventura, the concrete eggs stand out. They allow delicate fermentations without adding any flavors or aromas, and with excellent temperature control. Thanks to them, we achieve wines with greater volume on the palate and remarkable aromatic purity. Here, we work with red varieties like pinot noir (Casablanca) and cinsault (Itata), as well as white grapes fermented with their stems, such as marsanne and roussanne.

The inverted eggs, on the other hand, are mainly used here for white varieties like sauvignon blanc and chardonnay, when our goal is to create more complex wines and work with skin contact fermentations, high-turbidity musts, and fine lees.

We also believe in the intelligent use of ancestral techniques. That’s the case of the open amphorae and the lagar — a large concrete vat that allows us to gently and efficiently crush the grape clusters with our feet, avoiding excessive tannin extraction. We use it for varieties such as País and Carignan — the latter for VIGNO.

Other technologies (truncated-cone tanks, Open Top wooden vats and foudres, ceramic vats, clayvers) and tools like the Oxoline, which makes barrel handling easier, have been widely tested over these three years. The entire harvest processes between 2023 and 2025 was carried out in this facility, allowing us to craft increasingly authentic wines.

For us, Bodega Aventura is not just a building. It is a symbol of our constant pursuit of innovation and quality — values that have defined our past, shaped our present, and will continue to inspire the future of Viña Morandé. And it is a privilege to be part of it all.