Druerne som anvendes af Viña El Aromo til fremstilling af vin kommer fra Maule Valley, der ligger i den sydlige del af den kendte Central Valley i Chile. Maule Valley er den mest historiske og ekstensivt udnyttede vinregion i Chile, helt tilbage til 1600-tallet.
Dalen har den bredeste diversitet af vejrbetingelser i Chile. Stor varietet af jordbund og specifikke vejrbetingelser generer et enestående spektrum af dyrkningsmuligheder. Vejrforholdende i dalen letter produktionen af druer med stor koncentration af farve, duft og smag. Som en konsekvens at dette kan alle vinsorter til vinfremstilling dyrkes der med optimalt resultat.
Vinstokkene gror på fire vinmarker: Fundo El Trapiche (61ha), Fundo Santa Margarita (75 ha), Fundo El Pilar (60 ha) and Fundo Ventolera (90 ha).
Alle vinmarkerne adskiller sig i vejrforhold og jordens sammensætning og hvert område er velegnet til forskellige druesorter. Desuden har vingården Santa Margarita områder med vinstokke der er over 100 år gamle og som stadig giver druer.
I vinfremstillingsprocessen anvendes der moderne udstyr og moderne teknikker anvendes sammen med en lang tradition og filosofi inden for vinfremstilling siden 1922.
I øjeblikket fremstilles på to vingårde, hvor forskellige processer udføres. På vingården El Trapiche som ligger i den lille by El Trapiche fremstilles og filtreres vinen. På vingården Talca, hvor Viña El Aromo har hovedsæde, udføres koldstabilisering, lagring, tapning, etikettering og pakning.
En omhyggelig udvælgelse af anerkendte druesorter sikrer konstant druer af høj kvalitet som resulterer i de bedste vine.
Wine & Health
Extracts from the project “Science, wine & health” by Dr. Federico Leighton Puga.
In 1991, before 35 million television viewers in the United States, Doctors Curt Ellison and Serge Renaud presented the concept that the lower mortality rate from cardiovascular disease in France was due to a daily consumption of 300 to 400ml of wine. In effect, despite having equal blood cholesterol levels, the cardiovascular mortality rate in France is a third of what it is the U.S. This revelation unleashed worldwide interest to confirm the benefits of regular, moderate consumption of wine, and to describe how this occurs.
In the symposium “Public Health and Moderate Consumption of Wine,” carried out in November, 1997, in the Pontificia Universidad Católica of Chile, international specialists and national experts reviewed epidemiological evidence that shows the beneficial effect of a moderate consumption of wine – and perhaps other alcoholic drinks – for the cardiovascular system.
Wine and heart health
Studies have shown that adults who drink light-to-moderate amounts of white and red wine, beer, and distilled spirits (hard liquor) are less likely to develop heart disease than those who do not drink at all or are heavy drinkers.
Light-to-moderate alcohol use means having two to seven drinks per week. Heavier drinking can harm the heart and liver. Heart disease is the leading cause of death in people who abuse alcohol.
Some of the reasons why alcohol may help the heart when used in light-to-moderate amounts:
Increases the amount of HDL (“good”) cholesterol
Decreases the chance of forming clots
Increases antioxidant activity (red wine contains antioxidants called flavonoids)
There is a fine line between healthy drinking and risky drinking. It is not recommended that you begin drinking or drink more often just to decrease your risk for heart disease.
The American Heart Association and other experts say there are much more effective ways to prevent heart disease, including:
Controlling your blood pressure and cholesterol
Exercising and following a low-fat, healthy diet
Keeping at an ideal weight
There is much more scientific proof to support these tried and true methods than to support drinking moderate amounts of alcohol.
Anyone who has active heart disease or heart failure should talk to their doctor before drinking alcohol. Alcohol can make heart failure and other heart problems worse.
Health and wine
United States Department of Agriculture. Center for Nutrition Policy and Promotion. Dietary Guidelines for Americans. 2010. National Academy Press, Washington, DC, 2010.
Brien SE, Ronksley PE, Turner BJ, Mukamal KJ, Ghali WA. Effect of alcohol consumption on biological markers associated with risk of coronary heart disease: systematic review and meta-analysis of interventional studies. BMJ. 2011;342:d636.
Today’s scientific evidence favours the consumption of wine over other alcoholic drinks. Wine’s pre-eminence in terms of health benefits can be, in part, explained because it is consumed during meals, and because of the flavonoids, a phenolic compound, that is present in some particular red wines.
The Scottish Discovery
A group of Scottish scientists at the University of Glasgow, interested in the promotion of health through diet, carried out an investigation to determine the presence of certain phenolic antioxidant compounds, believed to be protectors of good health, in wines.
The scientists analysed 65 red wines coming from a dozen countries, especially France, the U.S., Australia, Italy, Hungary, Romania, Spain, New Zealand, Bulgaria, Brazil, Morocco and Chile. As consequence of this study, they came to the conclusion Chilean wines had a significantly higher number of Quercetin and Myricetin (flavonoids) compared to other wines – some Chilean Cabernet Sauvignons that were analysed contained over 40mg/lt flavonols.
The authors said that Chile’s Cabernet Sauvignon, Merlot, and Pinot Noir contain a higher number of flavonoids than their counterparts from other geographic locations. They tentatively attributed this quality of Chilean wines to the climate — the wines are made from grapes that have fully ripened in sunny conditions before the harvest — and to the modern winemaking techniques employed.
Carménère – a magical and mysterious vine – was at its peak in Bordeaux, France in 1860 just before the Phylloxera plague devastated European vineyards and completely eradicated this variety. Just a decade before Chile had imported these fine vines from France with a view to improving the quality of their red wines.
The confusion over the grape varieties has its origins a century and a half ago where the identification of the vines in the vineyard was not commonplace in Bordeaux. It was only after the crisis caused by another disease – Oidium – in 1853 that matters started to be clarified. “Until this moment an amazing quantity of grape varieties co-existed in the same vineyard.”
The most likely occurrence was that the Chileans who travelled to the Bordeaux region chose a selection of vines from the vineyard which – in the best of cases – offered the highest quality. Mixed in with Cabernet Sauvignon, Merlot or Cabernet Franc, the Carménère would have arrived to the Chilean vineyards in the Central Valley just a few years before it disappeared completely from its birthplace in Bordeaux, due to the aforementioned Phylloxera attack.
In any case, much time would elapse before its true identity was “re-discovered” – almost by chance. The French ampelographer Claude Valat was the first to ascertain that this vine was not Merlot, during the VI Latin American Congress of Viticulture and Oenology that took place in Chile in 1994 and was able to identify it as Carménère. The congress also included the visit of Jean Michel Boursiquot – an ampelographer from Montpellier – who today is regarded as the person responsible for the discovery.