Southern Region
Main grapes: Itata Valley: Carignan, Cinsault, Muscat of Alexandria, Pais (Mission)
Bio-Bio Valley: Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay, Riesling, Gewürztraminer, Viognier
Melleco Valley: Chardonnay, Sauvignon Blanc, Pinot Noir
Sub-regions: Itata Valley, Bio-Bio Valley, Malleco Valley
Climate: The Humboldt Current in the Pacific Ocean has an extremely influential cooling effect on this region that is already, in relative terms, cool.
You should know... This is believed to be one of Chile’s oldest wine regions since the first planting of vines here is believed to be the 1550s. In the 20thcentury, however, this region – particularly Itata – is often associated with the bulk production of wine, which tends to use Muscat of Alexandria and Pais grapes. Even so, the cool climate means that this region is extremely well suited for producing crisp and powerful aromatic white wines, so Riesling, Gewürztraminer and Viognier tend to be very popular here. These New World whites tend to be fuller bodied than their Old World counterparts, often taking ‘riper’, more stone fruit/exotic fruit aromas, rather than the citric/mineral notes generally found in European
Bio-Bio Valley: Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay, Riesling, Gewürztraminer, Viognier
Melleco Valley: Chardonnay, Sauvignon Blanc, Pinot Noir
Sub-regions: Itata Valley, Bio-Bio Valley, Malleco Valley
Climate: The Humboldt Current in the Pacific Ocean has an extremely influential cooling effect on this region that is already, in relative terms, cool.
You should know... This is believed to be one of Chile’s oldest wine regions since the first planting of vines here is believed to be the 1550s. In the 20thcentury, however, this region – particularly Itata – is often associated with the bulk production of wine, which tends to use Muscat of Alexandria and Pais grapes. Even so, the cool climate means that this region is extremely well suited for producing crisp and powerful aromatic white wines, so Riesling, Gewürztraminer and Viognier tend to be very popular here. These New World whites tend to be fuller bodied than their Old World counterparts, often taking ‘riper’, more stone fruit/exotic fruit aromas, rather than the citric/mineral notes generally found in European