Our Cellars

Each cellar has a defined winemaking structure and is quality-oriented.  A Technical Manager leads the cellar’s team, which includes the cellar head winemaker and each  product’s head winemaker.

This is how our wines are born -the product of a healthy balance between man and nature.

1. Clean and controlled work: care for the environment is one of the most important  issues for Concha y Toro.  To ensure this policy, all the Company’s cellars have incorporated a series of facilities and protocols required by current legislation which aim to improve hygienic conditions, minimize residues, implement good practices programs and improve quality standards, among other measures. It is especially important to note that all our cellars have liquid industrial residues treatment facilities.
2. Respect for the grape: from the moment the fruit arrives at the cellar, undergoes fermentation and the rest of the winemaking process, it receives the utmost care and dedication. For example, distances between the different processes have been minimized to avoid excessive movement of fruit.
3. Design and construction: the cellars have been designed with the highest architectural and construction standards in order to preserve the grapes’ aromatic qualities and to optimize extraction of their phenolic components.

Concha y Toro has a cellar modernization program through an investment plan that is continuously incorporating state-of-the-art technology to cellars.  The plan also includes the acquisition of barrels for fine wines.

In addition, code bars have been implemented for barrels to allow for a rigorous tracking of grapes, quality of the wines and winemaking management of cellars.