Winery is named after the “Condor of the Andes Mountains” (Vultur Gryphus, national bird of Chile). Daniel Miranda and his wife Alejandra established Vultur in Doñihue, a small town in Colchagua. He worked abroad many years in several harvests in France, New Zealand and Spain.They believe in making wines at a smaller scale/ low intervention, allowing the true expression of the terroir and fruit.
Grape: 100% Carignan
› 50 year old vines, bush-planted, dry farming
› Deep clay soils
› Harvest by hand
› Native yeasts, no chemicals added in the vineyard
nor in the winemaking process.
› Fermentation takes place in stainless steel tank.
30 day Maceration.
Stored 11 months in used French oak barrels
Tasting notes: Ruby red color, aroma of sweet and sour cherries
and red plums. Great structure, fresh and juicy, great acidity and silky tannins.
Semi carbonic maceration. grapes fermented with in carbonic dioxide.
Pairing : Beef, lamb and poultry