. Our Wines .
Casillero del Diablo
The rumor that a cellar was haunted by the devil gave life to a key wine in the portfolio of Concha y Toro: Casillero del Diablo. This now legendary brand offers more than 10 varieties, from classical to exotic, making it suitable for different ocassions.
After joining Concha y Toro in 1997, the Universidad de Chile winemaker worked with Enrique Tirado and Marcelo Papa on Casillero del Diablo, Marqués de Casa Concha and Don Melchor.
His great experience and all his knowledge from working with red varieties made him the natural choice to be a Gran Reserva Serie Riberas winemaker. Marcio is responsible for the Carmenere and Cabernet Sauvignon in Concha y Toro’s new line of super premium wines, which are, undoubtedly, the wine varieties he most likes to work with and knows best.
23 November 2011Casillero del Diablo in Asia, supporting international golf
- Malbec 2009: 90 pts. | Robert Parker’s Wine Advocate | Nov. 2010
- Cab. Sauvignon-Syrah 2009, Reserva Privada: 90 pts., Best Buy | Wine Enthusiast | June 2011
- Chardonnay 2009: Gold Medal | Decanter 2011 World Wine Awards | May 2011
- Carmenere 2010: Silver Medal | International Wine Challenge 2011 | May 2011
With Reserva Privada Cabernet Sauvignon-Syrah
- The blend makes it a versatile wine for pairing.
- Different cuts of red meat, including lamb, goat, duck and veal.
- Ripe cheeses, above all if used in sauces.
- Fresh oysters, lobsters, prawns, scallops, caviar with acid cream.
- Quail eggs and raw fish (sashimi).
With Cabernet Sauvignon
- Red meats.
- Garnished dishes.
- Ripe cheeses (gruyere or blue).
- Chicken-based dishes.
- Smooth cheeses.
- Mexican food.
- Spicy food.
- Grilled meats and game birds.
- Lamb-based dishes.
- Green vegetable shoots.
- Meat stews.
- Mexican food.
- Duck or goose-based dishes.
With Pinot Noir
- Chicken and red meats.
- Vegetarian dishes.
- Salmon or tuna.
- Ripe cheeses.
With Shiraz Rosé
- Red and white meats.
- As an aperitive.
- Shellfish and fish like salmon, sea bass or conger eel.
- Pasta with white sauces.
With Sauvignon Blanc
- Sea-bass ceviche.
- Oriental food.
- White meats.
- Spicy dishes like Thai, Chinese or Indian.
- Light aperitives.
- Spicy dishes, smoked or salty.