Echeverria

Central Valley, Chile

Originally from Basque Spain, the Echeverria family has been producing wine and farming grapes in Chile since 1750. The current vineyards and winery were established in 1923 on the outskirts of Molina, a village in the Curicó Valley in Chile’s Central Valley. The family initially produced bulk wines, but in 1990 they transition to bottling their own wines and began to export. Still today the winery is family owned and operated with Roberto Echeverria making the wines and Diego Echeverria managing sales.

Now they farm 80 hectares sustainably and organically, which are all planted on pre-phylloxera rootstalks. In the mid 2000s the family became interested in natural wines, which they saw as a natural evolution of their sustainability philosophy. It was a barrel tasting in their cellar which inspired them to produce their own natural wines though. While tasting the raw, unfiltered wines from barrel, one of their customers asked them to bottle him the wines as they were – with nothing added and no filtration. This is how the No Es Pituko wines were born. Translating to “It aint fancy”, these are true natural wines that have no additions or subtractions and are made by hand. They are lively, bright and utterly drinkable wines at amazing prices.

The Quasar line of wines is much more classical, made in an elegant style. These are affordable, everyday wines that are easily enjoyed by a diverse group.

All of the Echeverria family wines are certified vegan and sustainable. The No Es Pituko line of wines have nothing added at all, not even sulfur, and are unfined and unfiltered

No Es Pituko Chardonnay

Hand harvested from Calcareous clay and limestone soils, the fruit is hand harvested then destemmed and pressed into stainless steel tanks. Fermentation is on natural yeast for about 3 weeks until dryness, then aged for 15 months in used French oak. Unfined, unfiltered, No added sulfur.

No Es Pituko Viognier

No Es Pituko Cabernet Franc

Hand harvested from Calcareous clay and limestone soils, the fruit is hand harvested then destemmed into stainless steel tanks. Fermentation is on natural yeasts. Maceration for 3 weeks with very light pump overs then pressed and aged for 15 months in used French oak. Unfined, unfiltered, No added sulfur.

No Es Pituko Cabernet Sauvignon

Hand harvested from Calcareous clay and limestone soils, the fruit is hand harvested then destemmed into stainless steel tanks. Fermentation is on natural yeasts. Maceration for 12 days then pressed and aged for 15 months in used French oak. Unfined, unfiltered, No added sulfur.

Quasar Sauvignon Blanc

Quasar Carmenere

Quasar Cabernet Sauvignon

Retail

Boutique del Vino at Piazza de Nardi
De Luca Fine Wine
Ellement Wine & Spirits
Jones & Co. Wine Merchants
Kenaston Wine Market
Winehouse