Nestled in the Totihue Valley in the foothills of the imposing Andes mountains, the Altair cellar beautifully mirrors the natural forces that make this valley unique. The strong Andean influence is evident in the cool breezes that glide down the mountains in the late afternoon, delaying the ripening of the grapes. The resulting wines possesses finesse and exceptional fine grained tannins reminiscent of St Emilion.

Named from the fusion of the Spanish for quality ‘calidad' and land ‘tierra', the philosophy of Caliterra is to make the best vinous expression of the Colchagua terroir. Based around a 1,000ha estate, (250ha planted to date) the winery is situated in the heart of the valley in a self-contained site giving control over all the stages in the winemaking progress. The Caliterra team combine new technology with the natural environment such as the use of precision viticulture, new hillside plantings and sustainable vineyard management, to craft quality varietal wines.

With prime vineyards in Casablanca, Maipo, Rapel and Bio-Bio and access to the newest and best clones in Chile,Emiliana produces consistently well made varietal wines, including wines under the Andes Peaks label.As South America's largest organic producer,Emiliana's aim is to be the world's biggest producer of organic wines. Their spectacular vineyard and winery at Los Robles has the added benefit of being biodynamic and features the sensory delights of roaming Alpacas, dung heaps and dynamised biodynamic mixtures to treat the vineyards.

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Quinta de Viluco is a recently established estate of 200 hectares in prime Chilean red wine country. The estate is managed by the esteemed Alvaro Espinoza, who also controls the winemaking. The location is in the most inland section of Maipo Valley, mostly on scratchy valley-side soils rather than valley plains. As with many ambitious and quality-conscious estates, Quinta de Viluco have gone from selling their own highly prized fruit to making their own wine. Their first vintage under their own name was 2004. The estate is planted to Syrah in the main, with a smaller proportion of Cabernet Sauvignon. The expertise in red wine-making, and Syrah especially, is seen in the Reserva Especial Syrah, and above all in the flagship wine QV Syrah. This is a top quality red that represents the best possible wine that could be achieved from the terroir. Cabernet Sauvignon is also very successful here, as shown by the ripe brambley Reserva Especial. The legend of Quinta de Viluco would have it that a fierce snake bit the young farmhand who originally tended the land, and where his blood fell sprung up the vines that now make up the estate. Pretty appropriate for a 100% red wine estate.

Following the aim to produce wines of outstanding quality, eight local producers from the Casablanca Valley decided to combine their efforts and formed Viña Quintay winery. Altogether, they own 250 hectares in different sectors of the valley, giving the possibility to select the best fruit from each vineyard to produce Quintay Sauvignon Blanc. 2005 was the first vintage. In order to make the best wine from such quality fruit, they work with the prestigious and talented Chilean winemaker Alvaro Espinoza. The vineyards are in different areas within the valley and each one of them has different expositions and densities. Soils of granitic origin and with a very low fertility help the vines to deliver concentrated grapes. A maritime climate ensures a very mild temperature in summer, promoting a slow ripening of the grapes, which is a key factor to produce expressive fruit from a grape that abhors excessive heat. From this cool climate location, Quintay's Sauvignon Blanc is a modern Chilean classic.

Situated in one of the northernmost vineyard regions in Chile, Tabalí commands a unique location in the heart of the Limarí Valley. The region has a semi-arid Mediterranean climate, resulting in a range of truly distinctive wines with elegance, restraint and minerality. Tabalí has the honour of stewardship of the Limarí Valley's most significant archaeological sites, the mystical ‘Valle del Encanto' (‘Enchanted Valley'). A sacred site with many rock drawings and carved Tacita stones depicting an ancient way of life. The Tabalí mask logo has been taken from one of these rock carvings.

Viña Ventisquero was founded just nine years ago, in 1998. The company owns vineyards in some prime sites in Chile's key wine producing regions - Casablanca, Maipo, Apalta, Lolol - and all the wines made by Viña Ventisquero are from grapes grown in their own vineyards. Since its creation, Viña Ventisquero has hunted out and hired a team of professionals in viticulture and oenology: such as consultants Aurelio Montes and Eduardo Silva, who have worked closely with the company's resident team of viticulturalists to identify the best vineyard sites for the different varietals. Australian winemaker John Duval - creator of Penfold's The Grange - has also been involved as a consultant for Ventisquero's premium wines from Apalta.Winemaker Felipe T Bruna joined Viña Ventisquero in 2000. He worked previously for Concha Y Toro as chief winemaker on the company's Cachapoal brand, and also has experience in Napa, Sonoma, Argentina, France, Spain, Italy and Australia together with some of the great Bordeaux wine estates. Since 2003, Felipe has been working closely with John Duval on the production of Viña Ventisquero's icon wine Pangea. This is made from Syrah grapes from vineyards in Apalta, one of Colchagua's premium valleys.

For over two decades, Mauro von Siebenthal, a Swiss lawyer and wine aficionado, had a desire to produce fine wine from the Aconcagua valley in Chile. In 1998, with the financial support of four friends, Viña von Siebenthal finally became a reality. Viña von Siebenthal's harmonious philosophy has produced an extremely elegant range of four wines which represent the unique quality of the valley’s terroir. The cellar is an elegant mix of state-of-the-art technology with more than a nod to the architectural traditions of the Chilean “casona”, the traditional colonial style country mansion. It is designed to accommodate 400 barrels (75% French, 25% American) and an annual production of 150,000 bottles.