Product description
Almaviva is a wine born of an extraordinary marriage of two worlds: French precision and Chilean terroir.In 1997.Baroness Philippine de Rothschild (Baron Philippe de Rothschild SA) and Concha y Toro have formed a partnership to produce wine in Puente Alto, at the foot of the Andes, following the “à la château” method—from a single vineyard, in a single winery, under a single technical director.The name itself is a nod to classic French literature—Count Almaviva is the protagonist of Beaumarchais’s *The Marriage of Figaro*— and the label combines the author’s signature with a Mapuche cosmological symbol, drawn from the ritual kultrún drum, to emphasize the dialogue between the cultures of the Old and New Worlds.In Puente Alto, cool nighttime breezes from the Andes and poor, stony alluvial soils with excellent drainage give Cabernet Sauvignon and its Bordeaux counterparts structure, elegance, and freshness—it is here that Almaviva, from its very first vintage (1996), has become an icon of Chilean winemaking.
The 2020 vintage was marked by extremely dry weather (about 75% less rainfall during the growing season), which accelerated the harvest and produced a wine with great concentration, yet one that retained its vitality.This blend did not include Merlot: 68% Cabernet Sauvignon, 24% Carmenère (from Peumo), 6% Cabernet Franc, and 2% Petit Verdot.The wine aged for 20 months in French oak barriques, 73% of which were new—a classic Bordeaux-style élevage adapted to Chilean grapes.
Appearance: a deep, impenetrable ruby red with ink-like highlights and dense legs in the glass.
Aroma: layers of black currant and berries with a cool, minty note from Puente Alto; plus tobacco leaf, cigar-like cedar, graphite, blackcurrant leaf, and violet; in the background, sweet spices, Sichuan pepper, and a subtle hint of oak.
Taste: juicy, pure cassis fruit driven by freshness; structure built on silky, fine tannins and a long, chalky-mineral backbone; a very long finish combining the coolness of an Andean night with the creamy spiciness of aging.
Food pairings: beef tenderloin or entrecôte with pepper and herb butter; lamb loin with rosemary; roasted wild boar or venison with porcini mushrooms; aged, hard cheeses (Comté 24M, Mimolette, Manchego curado); in the Chilean version—asado with chimichurri and empanadas de pino.