Concept

The viti-vinicultural concept at VIK is based on the technique of optimizing each stage of grape growing and wine production, with an important focus on science and technology, all of which is adapted to each of our valleys in order to achieve the optimum maturity levels in our fruit and to create the best wine.

holismo

“The whole is greater than the sum of its parts.” Aristotle. Holism is the perfect combination of man and nature expressed as ONE. At VIK, science, technology and knowledge are our foundation, passion is our engine, and wine is the expression of our Art. All of our synergies focus on the whole, with a special sensitivity to the environment that creates a great wine, the best wine our magnificent terroir can provide. Our holistic wine is the result of the magnificent dynamic terroir together with viticultural and vinicultural best practices, excellence in environmental stewardship, development of human and social capital as well as architecture and the Arts.

VITI-VINICULTURA

The viti-vinicultural concept at VIK is based on the technique of optimizing each stage of grape growing and wine production, with an important focus on science and technology, all of which is adapted to each of our valleys in order to achieve the optimum maturity levels in our fruit and to create the best wine.

+300 people

The VIK team, comprised of more than 300 people, works daily with precision and love for the land to create our magnificent wines.

The Perfection

Our objective is to adapt the best techniques to maximize the optimal quality of our grapes with cutting-edge technology, maintaining our holistic concept of qualitative perfection.

VITICULTURE

At VIK, the viticultural precision is fundamental, for this reason, we rely on state-of-the-art technology that helps us achieve our objective of maintaining a high-density plantation.

7.518plants / ha
on the valley floors
8.333plants / ha
on the hillsides
10.000plants / ha
on our last plantation in 2012

The plantation and selection of varietals and rootstock were established after meticulous soil studies were performed, along with meteorological and land exposure studies. The varieties selected, Cabernet Sauvignon, Carmenere, Syrah, Cabernet Franc and Merlot were planted throughout the many valleys, always seeking harmony between the hydric balance, climate, soils and rootstock.

The irrigation system is designed to control the hydric condition and formation of each plant, for which we optimize hydric resources, energy, and management potential of irrigation and the fertigation of each specific site.

VINICULTURE

The irrigation system is designed to control the hydric condition and formation of each plant, for which we optimize hydric resources, energy, and management potential of irrigation and the fertigation of each specific site.

We distinguish ourselves by adapting the appropriate vinification process in each tank respecting the origin of the grape and the organoleptic definition of the tank. To obtain the highest quality primary material we make manual cluster selection followed by a secondary selection of fermented juice.

In order to obtain grapes of only the best quality, we perform up to three nighttime harvests when the grape is coolest —always manually— in each lot, according to the maturity of the grapes.

At the same time, our team provides the greatest care during the production of our wine, respecting the distinct natural conditions of each lot. To protect the balance of the wine, we transport all the grapes by gravity to the stainless-steel tanks to maintain the freshness of the fruit and the aromatic precision of the wine.

The pre-fermentative maceration is at 8°C during 5 to 6 days and the alcoholic fermentation is with five daily pump-overs to extract the color and the tannins. In the same manner, we perform a post-fermentative maceration between 7 to 15 days based on the year and tasting.

The blending is a process of assembling wines from many different blocks and varietals to fulfill the oenologist vision for the wine and is completed through constant tasting over many months. Once finished, it is returned to the barrel until the oenologist determines the moment for bottling.

The aging of the wine is done in new French oak barrels. The wine is aged for 18 – 24 months with racking every 3 months. The vinification of our wines requires great attention to the transformation of the grapes into an elegant, fine, expressive, aromatic, well-balanced, full-bodied, complex, and world-class South American Premier Grand Cru.

THE PERFECT TERROIR

The great expanse of our vineyard, its diversity and unequaled attributes enable us to create a unique wine with infinite quality, possible because of the meticulous attention to every detail.

The ideal thermal amplitude at our vineyard is an advantage in the growing of our top-quality grapes. We benefit from consistently warm temperatures during the day and very cool nights. We are also fortunate to very rarely suffer from excessive heat, frost or hail. Our exceptional luminosity and scarce periods of rain during growing and harvest season are very important in maintaining the freshness of the fruit while having mature tannins at the time of harvest.

VIK includes twelve valleys with distinct types of soil, each analyzed to plant rootstock best suited for its characteristics. This variety and complexity helps us to create a unique and great wine.

We have the philosophy that the terroir is a dynamic concept, that's why we are always very attentive to the continuous optimization of all the details in the vineyard.

Importance of The Wind Every day, a direct coastal breeze from the Pacific Ocean cools down our vineyard. The coastal breeze plays an essential part in maintaining a healthy vineyard.

GREEN VIK

At VIK, sustainable development is another fundamental pillar that comes from our concern for the environment where our grapes grow. Some of the measures to mitigate, recover and improve the land include:

  • Having our own water treatment plant enables us to reuse water to irrigate the vineyard.
  • Our 1000 planted acres of vines are surrounded by 10,000 hectares of forest. Maintaining the natural forest and planting 590 new trees (including quillay, peumo and litre) to maintain a negative carbon footprint.
  • Caring for the natural biodiversity that exists at VIK where living organisms are part of a whole with which they are constantly reciprocating, as well as with the air, water and soil that surround it. The great diversity of wild animals (ducks, cormorants, swans, eagles, cougar, etc.) thanks to being geographically isolated in the interior of the VIK Valley with a 10,000-acre forest and a lake in the middle of the vineyard. The proximity of the forest to the vineyard encourages a healthy development of plants and a good balance of flora and fauna —(i.e. the spiders that are in the vineyard and the natural predators in the forest).
  • Having a highly sustainable state-of-the-art winery, which uses free cooling, solar energy and natural insulation.