Viña Pirazzoli

Located 200 km south from Santiago, Curicó valley is one of the most remarkable wine producing regions in Chile. Its first vines were brought at the middle of 1800s from Europeans who established the first wineries.

Sagrada Familia is the western side of the valley and the warmest, it features high temperatures in summer suitable for red grapes as Carménére and Cabernet Sauvignon.

Lontué and Molina represent the eastern side of the valley. Having moderated temperatures and fluvial-origin soils, Lontue is the most important area for reds as Cabernet Sauvignon and Merlot. Further east and closer to Andes Mountain range, is Lontue, a widely recognize wine area, famous for white grapes as Sauvignon blanc and Chardonnay.

Noble Custodio represents a coihue-tree (Koywe Mapuche) that grows in central and southern Chile . Perennial tree, lush, with flattened branches and always green, the oldest trees reach 500 years. Our old vine-workers said that Noble Custodio has been for centuries taking care of the vineyards, being attentive to their growth, as a watchman who contemplates with serenity, nobility and commitment, he is faithful, he imposes himself by is own presence. He knows the history of each vineyard and vine-worker along the time.

Wines have been awarded by AWA, CWSA and DECANTER WINE AWARDS

Estate: Sagrada Familia

Appellation: Curicó Valley

Variety: 100% Cabernet Sauvignon

Category: Varietal

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: End of April Yield: 12.000 Kg/ha

VINIFICATION:

Fermentation: 48 hours of cold pre-fermentative maceration at 8-10°C. Temperatures during alcoholic fermentation vary between 26-28°C. Short post-fermentative maceration.

TASTING NOTES:

Colour: Deep red with ruby tones.

Aroma: Soft and fruity.

Taste: Smooth and rounded tannins make this wine very easy to drink. Medium body.

Pairing: Its versatility makes apt to accompany a wide variety of meals; curry, pasta, red and white meat.

Temperature of serving: 17-18°C.

Estate: Sagrada Familia

Appellation: Curicó Valley

Variety: 100% Merlot

Category: Varietal

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Beggining of April Yield: 12.500 Kg/ha

VINIFICATION:

Fermentation: 72 hours of cold pre-fermentative maceration at 8-10°C. Temperatures during alcoholic fermentation vary between 26-28°C. Short post-fermentative maceration.

TASTING NOTES:

Colour: Purple reddish.

Aroma: Blackberry and plum.

Taste: Caramel and ripe cherry

Pairing: Pasta, vegetables and other meals smoothly spiced.

Temperature of serving: 18°C.

Estate: Sagrada Familia

Appellation: Curicó Valley

Variety: 100 % Carmenere

Category: Varietal

Soil: Clay combined with sand layers.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE: Time of Harvest: Middle of May Yield: 11.500 Kg/ha

VINIFICATION: Fermentation: Starts with 96 hours of cold pre-fermentative maceration. Alcoholic fermentation at 26-27°C. Medium post-fermentative maceration.

TASTING NOTES:

Colour: Deep purple with reddish tones.

Aroma: Black pepper at the beggining followed by ripe cherry and plum. Taste: In mouth feels spicy, medium acidity and long end provides gentil feeling.

Pairing: Beef, pepper crabs, curry chicken and other spicy meals.

Estate: Sagrada Familia

Appellation: Curicó Valley

Variety: 100 % Syrah

Category: Varietal

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE: Time of Harvest: Middle April Yield: 11.800 Kg/ha

VINIFICATION: Fermentation: 48 hours of cold pre-fermentative maceration at 8-10°C. Temperatures during alcoholic fermentation vary between 26-28°C. Medium lenght post-fermentative maceration.

TASTING NOTES:

Colour: Red with purple hint.

Aroma: Berry and meaty Taste: Black currant, Chocolate and red berry.

Pairing: Lamb, stew, game meat and beef. Temperature of serving: 17-19°C.

Estate: Molina

Appellation: Curicó Valley

Variety: 100 % Sauvignon blanc

Category: Varietal Soil: Alluvial soil, rocky, high draining, low fertility

Climate: Mediterranean cold. High influence of Andes mountain range

VITICULTURE:

Time of Harvest: Medium March Yield: 10.500 Kg/ha

VINIFICATION:

Fermentation: It beggins with 6 hours of cold pre-fermentative maceration at 4-5°C. Alcoholic fermentation is carried out at low temperatures to keep fruit aromas. Special yeast is used to enhance aromas.

TASTING NOTES:

Colour: Light yellow core and hints of green.

Aroma: Basil, Lemongrass and Pineapple

Taste: Lime, and green apple. At the end finish feels flowery peach. Medium acidity.

Pairing: Recommended with white meats as Chicken and Turkey. Fish including Perch, Trout and Tilapia. Green herbs as Basil, Fennel and Dill. Goat cheese.

Temperature of serving: 9-10°C.

Estate: Molina

Appellation: Curicó Valley

Variety: 100 % Chardonnay

Category: Varietal

Soil: Alluvial soil, rocky, high draining, low fertility

Climate: Mediterranean cold. High influence of Andes mountain range

VITICULTURE:

Time of Harvest: End of March Yield: 10.000 Kg/ha

VINIFICATION:

Fermentation: It beggins with 12 hours of cold pre-fermentative maceration at 4-5°C. Alcoholic fermentation at 10-12ºC.

TASTING NOTES:

Colour: Deep red with ruby tones.

Aroma: Basil, Lemongrass. Taste: Green apple, lemon and lime.

Pairing: Reccomended with oysters, scallops, lobster and white fish.

Temperature of serving: 10°C.

Estate: Entre Rios

Appellation: Curicó Valley

Variety: 100 % Cabernet Sauvignon

Category: Reserve

Soil: Rocky combined with sand layers. Shallow, alluvial origin

Climate: Mediterranean cold, temperature regulated by presence of Lontue river.

VITICULTURE:

Time of Harvest: End of April Yield: 10.000 Kg/ha.

VINIFICATION:

Fermentation: 48 hours of cold pre-fermentative maceration at 8-10°C. Temperatures during alcoholic fermentation vary between 26-28°C. Long post-fermentative maceration to enhabce structure and colour stabolity. Oaked for 3 months.

TASTING NOTES:

Colour: Deep red/ruby with hints of ruby.

Aroma: Soft and fruity.

Taste: Vanilla, currant, black pepper and tobacco. Smooth and round- ed tannins make this wine very easy to drink. Medium body.

Pairing: Good paring with spicy meals as curry, braised short ribs, spicy pasta, white and red meats as ribeye steak.

Estate: Sagrada Familia

Appellation: Curicó Valley

Variety: 100 % Carménère

Category: Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: End of May Yield: 9.100 Kg/ha

VINIFICATION:

Fermentation: 48 hours of cold pre-fermentative maceration at 8-10°C. Temperatures during alcoholic fermentation vary between 26-28°C. Short post-fermentative maceration.

TASTING NOTES:

Colour: Intense dark red with pruple hints.

Aroma: Tobacco, leather and black pepper.

Taste: Dominated by ripe plum and spicy

Pairing: Lamb curry, sweet and spicy pork sausage with fennel. Beef Bourguignon, Roast Duck, Corn dishes.

Temperature of serving: 17-18°C.

Estate: Sagrada Familia

Appellation: Curicó Valley

Variety: 100 % Carménère

Category: Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: End of May Yield: 9.100 Kg/ha

VINIFICATION:

Fermentation: 48 hours of cold pre-fermentative maceration at 8-10°C. Temperatures during alcoholic fermentation vary between 26-28°C. Short post-fermentative maceration.

TASTING NOTES:

Colour: Intense dark red with pruple hints.

Aroma: Tobacco, leather and black pepper.

Taste: Dominated by ripe plum and spicy

Pairing: Lamb curry, sweet and spicy pork sausage with fennel. Beef Bourguignon, Roast Duck, Corn dishes.

Temperature of serving: 17-18°C.

Estate: Sagrada Familia

Appellation: Curicó Valley

Variety: 100% Cabernet Sauvignon

Category: Grand Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night

VITICULTURE:

Time of Harvest: Beggining of May Yield: 9.200 Kg/ha.

VINIFICATION:

Fermentation: 72 hours of cold pre-fermentative maceration at 8-10°C. Temperatures during alcoholic fermentation vary between 26-28°C. Oaked for 12 month.

TASTING NOTES:

Colour: Dark red.

Aroma: Smoked vanilla, ripe cherry and currant.

Taste: Rounded tannins and balanced acidity at the end feels the oak that provides elegant character.

Pairing: Beef, spicy pork ribs, caramel duck, T-bone steak.

Temperature of serving: 18-19°C.

Estate: Sagrada Familia

Appellation: Curic6 Valley

Variety: 100% Cabernet Sauvignon

Category: Varietal

Soil: Clay combined with sand layers. Shallow. Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: End of April Yield: 12.000 Kg/ha

VINIFICATION:

Fermentation: 48 hours of cold soak at 8-10°C. Alcoholic fermentation at 26-28°C. Short post-fermentative maceration.

TASTING NOTES:

Color: Deep red with ruby tones.

Aroma: Soft and fruity.

Taste: Smooth and rounded tannins.. Medium body.

Pairing: Curry, pasta, red and white meat. Temperature of serving: 17-18°C.

Estate: Sagrada Familia

Appellation: Curicó Valley

Variety: 100% Merlot

Category: Varietal

Soil: Clay combined with sand layers. Shallow. Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Beginning of April Yield: 12.500 Kg/ha

VINIFICATION:

Fermentation: 72 hours of cold soak at 8-10°C. Temperatures during alcoholic fermentation at 26-28°C. Short post-fermentative maceration.

TASTING NOTES:

Color: Purple reddish.

Aroma: Blackberry and plum.

Taste: Caramel and ripe cherry

Pairing: Pasta, vegetables and other meals smoothly spiced.

Temperature of serving: 18°C.

Estate: Sagrada Familia

Appellafion: Curic6 Valley

Variety: 100 % Carmenere

Category: Varietal

Soil: Clay combined with sand layers. Climate: Mediterranean warm. High thermal amplitude provides high
temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Middle of May Yield: 11.500 Kg/ha

VINIFICATION:

Fermentation: 96 hours of cold soak. Alcoholic fermentation at 26-27°C. Medium post-fermentative maceration.

TASTING NOTES:

Color: Deep purple with reddish tones.

Aroma: Black pepper at the beginning followed by ripe cherry and plum.

Taste: spicy, medium acidity. Gentile

finish.

Pairing Beef, pepper crabs, curry chicken.

Estate: Sagrada Familia

Appellation: Curic6 Valley

Variety: 100 % Syrah

Category: Varietal

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Middle April Yield: 11.800 Kg/ha

VINIFICATION:

Fermentation: 48 hours of cold soak at 8-10°C. Alcoholic fermentation at 26-28°C.

Medium post-fermentative maceration.

TASTING NOTES:

Color: Red with purple hint.

Aroma: Berry and meaty

Taste: Black currant, chocolate.

Pairing: Lamb, stew, game meat and beef. Temperature of serving: 17-19°C.

Estate: Molina

Appellation: Curic6 Valley

Variety: 100 % Sauvignon Blanc Category: Reserva

Soil: Alluvial soil, rocky, high draining, low fertility

Climate: Mediterranean cold. High

influence of Andes mountain range.

VITICULTURE:

Time of Harvest: Medium March Yield: 10.500 Kg/ha

VINIFICATION:

Fermentation: 6 hours of cold soak at 4-5°C. Alcoholic fermentation at low temperatures and special yeast to enhance aromas.

TASTING NOTES:

Color: Light yellow core and hints of green.

Aroma: Basil, Lemongrass and Pineapple

Taste: Lime, and green apple.

Pairing: Fish including Perch, Trout and Tilapia.

Temperature of serving: 9-10°C.

Estate: Molina

Appellation: Curic6 Valley

Variety: 100 % Chardonnay

Category: Reserva

Soil: Alluvial soil, rocky, high draining, low fertility

Climate: Mediterranean cold. High influence of Andes mountain range.

VITICULTURE:

Time of Harvest: End of March Yield: 10.000 Kg/ha

VINIFICATION:

Fermentation: 12 hours of cold soak at 4-5°C. Alcoholic fermentation at 10-12°C.

TASTING NOTES:

Color: Deep red with ruby tones.

Aroma: Basil, Lemongrass.

Taste: Green apple, lemon and lime.

Pairing: oysters, scallops, lobster and white fish.

Temperature of serving: 10°C.

Estate: Entre Rios

Appellation: Curico Valley

Variety: 100 % Cabernet Sauvignon Category: Reserve.

Soil: Rocky combined with sand layers. Shallow, alluvial origin.

Climate: Mediterranean cold, temperature regulated by presence of Lontue River.

VITICULTURE:

Time of Harvest: End of April Yield: 10.000 Kg/ha.

VINIFICATION:

Fermentation: 48 hours of cold soak at
8-10°C. Alcoholic fermentation at 26-28°C. Long post-fermentative maceration to enhance structure and color stability. Oaked for 6 months.

TASTING NOTES:

Color: Deep red/ruby with hints of ruby.

Aroma: Soft and fruity.

Taste: Vanilla, currant, black pepper and tobacco.

Pairing: Spicy meals as curry, braised short ribs.

Estate: Sagrada Familia

Appellation: Curic6 Valley

Variety: 100 % Carmenere

Category: Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: End of May Yield: 9.100 Kg/ha

VINIFICATION:

Fermentation: 48 hours of cold soak at
8-10°C. Alcoholic fermentation at

26-28°C. Short post-fermentative
maceration. Oaked for 6 months.

TASTING NOTES:

Color: Intense dark red with purple hints. Aroma: Tobacco and black pepper.

Taste: Dominated by ripe plum and spicy

Pairing: Beef Bourguignon, Roast Duck. Temperature of serving: 17-18°C.

Estate: Sagrada Familia

Appellation: Curica Valley

Variety: 100 % Syrah

Category: Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Middle of April. Yield: 9.500 Kg/ha.

VINIFICATION:

Fermentation: 2 days cold soak at 8-10°C. Oaked for 6 months.

TASTING NOTES:

Color: Dark red and reddish tones

Aroma: Cocoa and smoked vanilla.

Taste: Chocolate, red berry.

Pairing: Cheddar cheese, Italian Food.

Temperature of serving: 18°C.

Estate: Sagrada Familia

Appellation: Curic6 Valley

Variety: 100% Cabernet Sauvignon

Category: Grand Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Beginning of May Yield: 9.200 Kg/ha.

VINIFICATION:

Fermentation: 72 hours of cold soak at 8-10°C. Alcoholic fermentation at 26-28°C. Oaked for 12 month.

TASTING NOTES:

Color: Dark red.

Aroma: Smoked vanilla, ripe cherry.

Taste: Rounded tannins, the oak provides elegant character.

Pairing: Spicy pork ribs, T-bone steak.

Temperature of serving: 18-19°C.

Estate: Sagrada Familia

Appellation: Curic6 Valley

Variety: 100% Carmenere

Category: Grand Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Beginning of May Yield: 9.500 Kg/ha.

VINIFICATION:

Fermentation: 72 hours of cold soak at 7-11°C. Alcoholic fermentation at 26-28°C. Oaked for 12 month.

TASTING NOTES:

Color: Dark red.

Aroma: Ripe pepper, toasted oaked.

Taste: Rounded tannins, spicy hints, black pepper.

Pairing: Spicy lamb, pepper crabs Temperature of serving: 18-19°C.

Estate: Sagrada Familia

Appellation: Curic6 Valley

Variety: 100% Cabernet Sauvignon

Category: Grand Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm. High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Beginning of May Yield: 9.200 Kg/ha.

VINIFICATION:

Fermentation: 72 hours of cold soak at 8-10°C. Alcoholic fermentation at 26-28°C. Oaked for 12 month.

TASTING NOTES:

Color: Dark red.

Aroma: Smoked vanilla, ripe cherry.

Taste: Rounded tannins, the oak provides elegant character.

Pairing: Spicy pork ribs, T-bone steak.

Temperature of serving: 18-19°C.

Estate: Sagrada Familia

Appellation: Curic6 Valley

Variety: 100% Carmenere

Category: Grand Reserve

Soil: Clay combined with sand layers. Shallow.

Climate: Mediterranean warm High thermal amplitude provides high temperatures during the day and cold temperatures at night.

VITICULTURE:

Time of Harvest: Beginning of May Yield: 9.500 Kg/ha.

VINIFICATION:

Fermentation: 72 hours of cold soak at 7-11°C. Alcoholic fermentation at 26-28°C. Oaked for 12 month.

TASTING NOTES:

Color: Dark red.

Aroma: Ripe pepper, toasted oaked.

Taste: Rounded tannins, spicy hints, black pepper.

Pairing: Spicy lamb, pepper crabs Temperature of serving: 18-19°C.

Estate: Sagrada Familia - Entre Rios

Appellation: Curic6 Valley

Variety: 85% Cabernet Sauvignon -15% Syrah

Category: Family Reserve

Soil: Combined soils - clay and rock

Climate: Mediterranean warm and cold.

VITICULTURE:

Time of Harvest: Middle of May Yield: 8.200 Kg/ha.

VINIFlCATION:

Fermentation: 72 hours of cold soak 7-10°C. Temperatures during alcoholic fermentation vary between 26-28°C. Oaked for 18 month in French barrels.

TASTING NOTES:

Color: Dark red

Aroma: Black plum, smoked vanilla and coffee

Taste: Soft and rounded tannins perfectly integrated. The end feels toasted and charming.

Pairing: Spicy steaks, peppered chicken, spicy curry

Temperature of serving: 18-19°C.