Rev Nº 69

4. WINE BAR
Colchagua thinks big

New coastal and high-altitude plantations, the introduction of Mediterranean varieties and even a state-of-the-art communal microvinification center are just some of the steps taken to solidify a fresher and innovative image for the valley.

22. BUD BREAKING NEWS
Proposals from the Guild

Determined to assume a more active role in the improvement of the wine sector, the Viticultural Merit Guild has submitted 17 proposals to the Ministry of Agriculture. The following are three of the initiatives presented during the V Discussion Forum.

26. ROOTSTOCKS
The challenge of surviving on little water

If you need to plant but the water supply in your field is limited, you should consider the use of drought-hardy rootstock. If that is the solution, the most effective rootstocks are Richter 110, Paulsen 1103 (the most popular in Chile), and 140 Ruggeri, in that order. But that is not the only factor to ponder when making the right decision.

30. VERTICAL TASTING OF PENFOLDS GRANGE
A legend lives on

The firm, outspoken notes of the wines chosen for a vertical tasting of the 80’s vintages of this giant of the Australian wine industry caused quite a stir.

36. MARKET PULSE
Chile’s strategy to make its mark in China

At present, Chilean wines tussle elbow to elbow with Australian and Spanish wines to be ranked the second most-chosen imported products among Chinese consumers. To overcome its competitors and to increase the knowledge of Chilean premium wines, our country has concocted a very ambitious marketing plan for 2017. One of the most powerful tools will be a digital media campaign targeting Millennials, linked to an online sales platform.

46. NEW SHOOT
Tipaume
Preparations for life

After a long enological pilgrimage, the French winemaker Yves Pouzet found in Lo de Lobos his place in the world. With his biodynamic preparations, he established a family winery that fills the senses with warm yet daring notes. Handfuls of life.

50. CEVICHE AND WINE
Raw Art
Ceviche is a dish that embodies the cuisine of the Pacific coast. Raw, yet elegant; ancient, yet profoundly modern, and it can be paired with a wave of amazing wines.

60. OPEN LEAVES
Wineries and Barrels from Itata
Heritage, Memory and Identity of Pipeño Winemaking