Stretching from the cold and stony Andes foothills, through the moderate central heartland, descending into the envigorating warmth of Pencahue, and ending in the graceful hills of the Costal Mountains chilled by ocean breezes, InVina’s vineyards are a microcosm of the tremendous diversity of the Maule Valley of Chile.


101,3 hectares

las tizas

54,3 hectares

buena vista

50,7 hectares

mata verde

36,1 hectares

Fruit of the Vine: the raw material


Good harvest and quality wine require grapes that are fully ripened and completely healthy. To achieve this, there should be excellent climatic conditions in summer. During that period the grapes grow, change color and ripen, and when the grape clusters reach their optimum ripening, the harvest begins.


During the grape ripening stage, which lasts about two months, important morphological changes occur: the size and weight of the grapes increase, they become rich in sugars, coloring matter and aromas, and they lose their acidity and their herbal flavors and tastes, replacing them with fruity aromas and sweet, tasty flavors.


As from the moment of the “pinta”, when the grape changes color, approximately two months before the harvest, the ripening progress is checked by periodic sampling to measure the increase in sugar content and the decrease in acidity. At the same time, the grapes are tasted to determine their flavor and the changes that are taking place in their aroma. These processes are commonly called ripening control, and they indicate the right moment to begin harvesting.


Currently harvest is done with state of the art, mechanical harvesters that allow a careful recollection of the fruit. The clusters are carried in plastic bins to the vinification winery, transformation begins.


Vinification as such consists of a series of processes which allow the grape juice, or must, to be changed into wine. This transformation of a sugary liquid(must) into an alcoholic liquid (wine) is a biological process called alcoholic fermentation. To obtain fine wines, the first task is to pass the clusters of grape along a “selection table”, which is actually a conveyor belt that takes the clusters from the unloading point to a stemming and crushing machine, allowing a selection to be made of the clusters to be crushed. Imperfect clusters, leaves and any other impurities are removed from this conveyor, so that only the crushed grapes from healthy, ripe clusters reach the fermentation vat.

Elaboración vino blanco

Máquina despalilladora – moledora / Prensa / Cuba de decantación / Cuba de fermentación o barricas de fermentación / Evolución /Embotellado.

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