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ABOUT
DON MATEO WINERY
We pride ourselves in the diversity of our terroir and growing
techniques for our varietals (see Vineyards section). So too,
we are proud of our winery and wine making skills.
Don Mateo is about blending the old and the new -- the blending
of the specialness and heritage of Chile (soil, geography and
climate) together with a new generation of winemaking skills.
Don Mateo Selección
These grapes are fermented at medium temperatures around 25-26
° C and handled with great care to avoid excessive abstraction.
The winemaking strategy is to be very gentle in dealing with
the skins during fermentation and avoid extended maceration.
The postproduction process is done with the delicate addition
of wood in order to respect the fruit and give only a slight
complexity to the wine to make it taste smooth and give it a
wide appeal for all palettes and different types of food.
Don Mateo Reserva
These grapes are subjected to cold or a “cold housing
soak” for 48 to 72 hours prior to fermentation. Subsequently
they are fermented with average temperatures around 26-28 °
C and worked with pumping and gentle movements to facilitate
the residue extraction in the first half of fermentation. After
fermentation the juice is macerated for a variable time (4 to
10 days) in order to build up some soft tannins and to give
the wine good structure.
Don Mateo Gran Reserva
The harvest takes place in the cool morning hours and in boxes
of 13 kilos, followed by hand selection of clusters in a gravitational
process table for a type of grape that has the greatest potential.
After sorting, the grapes are sent to a cold housing soak for
72 hours prior to fermentation.
The fermentation average temperature is around 26-28 ° C.
The must (freshly pressed juice) and skins are handled gently
to ensure a mild extraction during the first half of fermentation.
This is followed by maceration for a variable time according
to the winemaker's taste. This maceration gives great structure
and gives a long life to the wines.
After fermentation and maceration, only lots with potential
for Gran Reserva are selected for 12 months of barrel aging
in French oak.
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Cabernet
Sauvignon
Carmenere
Merlot
Syrah
Chardonnay
Sauvignon Blanc
