December is here again and for us its a beautiful month full of summer activities, in the vineyards, we had a lot of work, first with our shoot removal of trunk and the upper part ‘corona’, cleaning over the plants, from the weeds, that in this time of year grow very fast, cultivating our soil with the horses, irrigating our vines, and lately sowing them in. We got scores from Patricio Tapia and he’s DESCORCHADOS, 94 points for Antiyal Carmenere, 94 points for our ANTIYAL and 93 for our KUYEN!! This time of year too we have lots of visits that you can see in the photos, we had the honor of having Michael Schachner from Wine Enthusiast Magazine, our Importer from New York, Jorge Perez and many other lovely visits. We too have been making our bio preps, and taking out the preps we made during last April during our autumn.
From all our team we wish you all a very Happy Xmas and the best for this New Year, a new time that we hope will better for all of us, we hope to have more peace and love on this planet and it depends on us!!! A little wine can help!!! SALUD!!
Spring is here again in Antiyal, the beautiful almond trees , and now september 18 celebrating our National day!!
by Lisa Bonet
The importance of growing produce organically is becoming increasingly well known, with more and more people becoming aware of the benefits organic farming can bring to both the environment and the consumer.
The wine industry is one area where organic methods of production are of particular importance. The enjoyment of wine comes from the pleasure to be gained from the taste, smell and appearance. Wine produced organically, with no artificial fertilizers or pesticides, will provide a totally natural experience, with its flavors and aromas coming directly from the grape and the earth itself. Continue reading
An evangelist for biodynamics, the winemaking consultant faced many sceptics when he introduced the philosophy to Chilean viticulture. But this charismatic pioneer has proved that when you believe in something strongly enough, the risk is worth taking. Anthony Rose reports
Today May 25 we ended our harvest and crush, we are happy as it was a good year, good fruit, we had a dry harvesting season, which allowed us to get ripe and good fruit, the last days of summer were not so hot, so the quality is good, the best has been Cabernet sauvignon.
You can see some pictures of harvest, work in night shifts, and also the making of our autumn biodynamic preparations. We are still fermenting some tanks, for one or two more weeks.