For over two decades, Mauro von Siebenthal, a Swiss lawyer and wine aficionado, had a desire to produce fine wine from the Aconcagua valley in Chile. In 1998, with the financial support of four friends, Via von Siebenthal finally became a reality. Via von Siebenthal's harmonious philosophy has produced an extremely elegant range of four wines which represent the unique quality of the valleys terroir.
The cellar is an elegant mix of state-of-the-art technology with more than a nod to the architectural traditions of the Chilean casona, the traditional colonial style country mansion. It is designed to accommodate 400 barrels (75% French, 25% American) and an annual production of 150,000 bottles.
The vinification process is carried out with meticulous care, one small batch at a time, selecting only the best must. After a long period of cold maceration, the grapes are left to their slow and gentle process of fermentation. Once the wine has rested in the barrels long enough it is bottled at the bodega and sealed with Portuguese corks.
A blend of Cabernet Sauvignon (55%) Merlot (30%) and Cabernet Franc (15%), the fruit is crushed and destemmed before undergoing a cold maceration for 15 days. The must is then fermented in 100 litre stainless steel tanks and then aged for 4 months in 75% French and 25% American 225 litre oak barrique.
A small amount of Cabernet is added to this wine in order to assist the acidity and structure on the palate. As a result the Carmeneres typical rich, smooth character is augmented by a most attractive hint of cassis and cedar wood and having had similar treatment to the Parcella, the final production of this wine is less than 2000 cases
A blend of Syrah (85%), Cabernet Sauvignon (10%) and Petit Verdot (5%), this wine has had a 20 day pre fermentation maceration and spent 6 months in oak barrique. The intense violet and blackberry characters intermingle with hints of cinnamon and other spices and the structure is elegant yet firm.
This, the estate flagship wine, is a blend of Cabernet Sauvignon (80%), Petit Verdot (15%) and Carmenre (5%). Once the fruit has been harvested it is cold macerated for 28 days before fermentation allowing the skins to release all the character and structure to the must. Once fermented the wine is aged in 100% new French oak barrique and bottles with minimal filtration.