Aconcagua Valley DO

The Aconcagua Valley lies within Chile's broader Aconcagua Wine Region, stretching approximately 100 kilometers from the Andean foothills to the Pacific Ocean. Situated 65-100 kilometers north of Santiago, the valley is named after Mount Aconcagua, which at 6,960 meters is the highest peak in the Americas. Elevation across the valley ranges dramatically from 50 to 1,000 meters above sea level, enabling a wide range of grape varieties and wine styles across its relatively compact 800 hectares.

• Spans roughly 100km from the Andes to the Pacific Ocean
• Elevation range of 50-1,000 meters (160-3,300 feet) above sea level
• One of Chile's smaller wine regions by total production volume
• Part of the larger Aconcagua Wine Region (Aconcagua Region)

The Aconcagua Valley has a Mediterranean, semi-arid climate with warm, dry summers and cold winters. Annual rainfall is extremely low at just 215mm (8.5 inches), making irrigation essential. A unique daily thermal circulation distinguishes this valley: Pacific breezes drawn inland during the day cool the vineyards, while cold Andean air descends at night, creating significant diurnal temperature variation. The influence of the Humboldt Current further moderates temperatures, particularly in the western, coastal-facing portions of the valley. Soils vary considerably by position: clay and sandy compositions to the east, granite and clay to the west, and rocky substrates closer to the Andean peaks.

• Only 215mm (8.5 inches) of annual rainfall; irrigation is essential
• Daily thermal circulation from both Pacific and Andean air masses creates strong diurnal swings
• Humboldt Current influence moderates temperatures in the western valley
• Soils shift from clay-sandy in the east to granite-clay in the west and rocky near the Andes

Cabernet Sauvignon dominates red wine production, supported by Syrah, Merlot, Carmenère, and Petit Verdot. These varieties produce full-bodied reds, often in a Bordeaux-blend style, with rich, concentrated flavors supported by the warm growing season and significant diurnal variation. In the cooler coastal areas of the western valley, Pinot Noir, Chardonnay, and Sauvignon Blanc show real promise, delivering fresher, more vibrant styles typical of cool-climate viticulture.

• Cabernet Sauvignon is the dominant red variety, alongside Syrah, Merlot, Carmenère, and Petit Verdot
• Bordeaux-style blends are a regional specialty
• Cooler coastal areas support Pinot Noir, Chardonnay, and Sauvignon Blanc
• Full-bodied, richly flavored reds are the regional signature

Don Maximiano Errazuriz planted the first vines in the valley in 1870, at a time when the hot, dry conditions led many to consider the region unsuitable for viticulture. That early skepticism proved unfounded. International recognition came dramatically in 2004, when Seña, produced in the valley by Viña Seña, placed ahead of Bordeaux First Growths at the Berlin Tasting, putting the Aconcagua Valley firmly on the global fine wine map.

• First vines planted by Don Maximiano Errazuriz in 1870
• Region was initially dismissed as too hot and dry for quality viticulture
• Seña's performance at the 2004 Berlin Tasting brought international acclaim
• Seña placed ahead of Bordeaux First Growths at that tasting

A small group of committed producers defines the region's identity. Viña Errázuriz is the most historically significant, tracing its roots to the valley's founding viticulturalist. Viña Seña, Viña Von Siebenthal, Viña San Esteban, and Flaherty Wines round out a producer list that reflects both established estates and newer boutique operations, each working to express the valley's distinct terroir.

• Viña Errázuriz: the founding producer, established in 1870
• Viña Seña: responsible for the landmark 2004 Berlin Tasting result
• Viña Von Siebenthal and Flaherty Wines: represent the boutique producer tier
• Viña San Esteban: another established estate in the valley