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The vineyard

The Cachapoal Valley


Lagar de Bezana is located at 650 m (2000 ft) above sea level, in the upper part of the Cachapoal Valley (Alto Cachapoal), close to the Andes Mountains in Central Chile.
This region has a Mediterranean climate with extreme differences between day and night temperatures, accentuated by sunny summer days and the masses of cold mountain air that descend from the Andes into the valley in the evenings.
These conditions allow the grapes to ripen slowly, evenly and thoroughly, all the while retaining fresh flavors and excellent acidity.
The vineyard has loamy soils on top of a deep and well-drained gravelly subsoil, allowing the roots to search very deep for water and nutrients. Low fertility allows to control vigor and to obtain small crops of concentrated berries.
As a result, Lagar de Bezana’s wines have tremendous aromatic concentration, intense color and well-rounded tannins.

Lagar de Bezana now has 54 has (130 acres) of vineyards that the winemakers have divided according to soil type and planted with:
Cabernet Sauvignon (37 has. / 90 a.). Cabernet Sauvignon has been established in Chile since the middle of the 19th century, before phylloxera broke out in Europe, destroying all the vineyards. Massal selections have been made from other vineyards in the country to give us unique planting material with small berries and low yields.
Different clones of Syrah were planted on 12 has. / 31 a. and there are smaller plantations of Carmenère, now considered Chile’s “signature variety” and Petit Verdot, a variety usually used to add extra body, color and liveliness to Cabernet-based wines. These grapes are used for our Cabernet Sauvignon Reserva, Syrah Single Vineyard and the red blend Aluvión Ensamblaje Gran Reserva.
Separately we have a small vineyard with extremely poor, stony soil that heats up very much during the day, radiating that heat during the night. This vineyard is planted with the Mediterranean varieties Grenache and Mourvèdre, used for our Grenache-Syrah-Mourvèdre Southern Rhône-style red blend.
The vines are vertically trellised and drip irrigated to ensure optimal growth and ripening and produce the finest grapes in accordance with the conditions of every particular year.


The cellar

Lagar de Bezana has a small but very functional cellar. Part of it was built in adobe at the beginning of the 20th century and houses some of our barrels. The other part accommodates the stainless steel tanks where the wine is fermented. This part was designed by Bezanilla himself and has a second floor, from which we have easy access to the top of the tanks. This way we fill them by gravitation, and this also allows us to do punch-downs during fermentation, to gently extract the full potential and quality of our grapes.


The winemaking process

“The grapes are harvested by hand and come exclusively from our own vineyard. They are then destemmed and dropped into the fermentors by gravity only,” explains winemaker Meinard Jan Bloem about the begining of the winemaking process.
Vinification techniques are as gentle and non-interventive as possible to obtain the purest expression of our unique terroir.
The different plots and varieties are vinified separately and aged in oak barrels under controlled conditions during more than a year, before our winemakers select and blend the different lots to consistently create the lively, elegant wines with the unique personality that has characterized Lagar de Bezana right from the start.


The Cachapoal Valley The cellar The winemaking process