Great Wines Start in the Vineyard
Our history began in 1990, when three good friends decided to plant the first vineyards in their family plots. Then, in 2001, they began a process of renovating and enlarging an old wine cellar, bringing in high-technology equipment to produce noble wines that represent the quality of the vineyards. In January 2003, Casas Patronales began selling wine both in Chile and overseas.
The old “Casonas Patronales” or estate houses, which embody the purest Chilean traditions, inspired us to name our winery “Casas Patronales”. The best agricultural products were brought to these houses, which are located throughout the Maule Valley, specifically in the area of San Clemente. Anything not consumed by the estates was sold locally. Thus began a long-standing tradition, which today means that only the best grapes come to Casas Patronales.
Made with love since generations
Casas Patronales vineyards is in Maule Valley, Chile. The soil conditions, climate, vinicultural management and winemaking techniques of a place all combine to define terroir, which is expressed by different, unique wines. Terroir can be understood as an ecosystem resulting from the combination in each place of soil type, topography, microclimate, plant roots, grape variety and people.
One of the important characteristics of a wine is its character or nature, expressed in its colors, aromas and flavors. It is a faithful reflection of its origin, its inimitable character, which comes from specific terroirs.
The Team
Our team knows the land and the fruit. No fruit is picked until we taste it and during fermentation each tank and barrel lot is tasted at least once per day.
Head winemaker
Steve Cantalupense
Our team knows the land and the fruit. No fruit is picked until we taste it and during fermentation each tank and barrel lot is tasted at least once per day.
Winemaker
Mark Bouchard
Our team knows the land and the fruit. No fruit is picked until we taste it and during fermentation each tank and barrel lot is tasted at least once per day.
Winemaker
Marcella Proust
Our team knows the land and the fruit. No fruit is picked until we taste it and during fermentation each tank and barrel lot is tasted at least once per day.
The Approach
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