28 Mar Sparkling Wines: a matter of respect and knowledge
Fifteen years ago, Pablo Morandé was so convinced of the quality of the Chardonnay and Pinot Noir grapes from Casablanca that he set himself the goal of making the best sparkling wine in Chile. Following the traditional method of long aging with fine lees and patiently waiting for the autolysis of the yeasts so that after a minimum of 24 months and as much as 54 months, carry out the second fermentation in the bottle and obtain a wine that is not only delicious, but beautiful as well due to its fine and persistent bubbles.
Shortly thereafter, we also wanted to contribute to the idea of opening the range of options to the noble and rustic País grape by creating our sparkling K.O., also using the traditional method. In this case, it was aged on its lees for just six months before being disgorged and released to market. The idea? To enjoy a sparkling wine that is simpler and more direct, but with the benefits of the champenoise method, which gives us smaller bubbles integrated into the wine, unlike the charmat method, which is very valid, but with coarser results.
For the 2022 vintage, given the scant rainfall during the winter, we harvested the grapes for our sparkling wines very early. By the end of February, we had already brought in the Chardonnay and Pinot Noir with optimal sugar levels and high acidity, which is so necessary for a long-aged wine and, most importantly, great balance and elegance.
We hope to continue the path that winemaker Pablo Morandé has led us, making the best high-end sparkling wines in Chile and demonstrating that knowledge, the respect for the time required at each stage of the process, and the origin of the grapes are key for producing a great wine, especially for those great sparkling wines made by the traditional method.