Maturana
Maturana meticulously explores the wine valleys of Chile in search of grapes that meet the highest standards, which are the basis of exceptional wines. They produce wines from a wide range of regions - from Choapa in the north to Itata in the south, trying to find the perfect terroir for each variety.
José Ignacio Maturana - thanks to his sensory abilities, he has become one of the best winemakers in Chile. For 15 years, he managed the wine production at such a renowned winery as Casa de Silva, whose wines have received the highest marks. Thanks to his efforts, Maturana is one of the most respected boutique wineries in Chile and has been recognized as the best and most innovative winery of the year. His brother, Sebastian Maturana, is a specialist in product promotion, consulting wineries in terms of business organization and marketing, in 2009 he was among the 100 most outstanding young businessmen in Chile according to the publication El Mercurio. Winery – Discovery of the Year 2024 by Descorchados.
The estate uses concrete eggs for fermentation. The round shape allows for continuous mixing (due to the release of carbon dioxide and heat during fermentation), allowing the sediment or yeast solids to remain in the must and naturally enhance the richness and roundness of the wine. Exposure to minimal oxygen levels allows the wine to develop gradually and enhance the depth of flavor without reducing the fruitiness, emphasizing minerality and the true expression of the terroir. The wines are aged in clay amphorae. The porosity of the clay allows for natural micro-oxygenation.
José Ignacio Maturana - thanks to his sensory abilities, he has become one of the best winemakers in Chile. For 15 years, he managed the wine production at such a renowned winery as Casa de Silva, whose wines have received the highest marks. Thanks to his efforts, Maturana is one of the most respected boutique wineries in Chile and has been recognized as the best and most innovative winery of the year. His brother, Sebastian Maturana, is a specialist in product promotion, consulting wineries in terms of business organization and marketing, in 2009 he was among the 100 most outstanding young businessmen in Chile according to the publication El Mercurio. Winery – Discovery of the Year 2024 by Descorchados.
The estate uses concrete eggs for fermentation. The round shape allows for continuous mixing (due to the release of carbon dioxide and heat during fermentation), allowing the sediment or yeast solids to remain in the must and naturally enhance the richness and roundness of the wine. Exposure to minimal oxygen levels allows the wine to develop gradually and enhance the depth of flavor without reducing the fruitiness, emphasizing minerality and the true expression of the terroir. The wines are aged in clay amphorae. The porosity of the clay allows for natural micro-oxygenation.
