Merlot

Luis Felipe Edwards Sr. acquired the Puquillay Alto estate in 1976, planting Merlot alongside Cabernet Sauvignon and Carménère on a horseshoe-shaped micro-valley floor sheltered by the San Fernando ridge — a deliberate topographic choice that moderates Colchagua's summer heat and preserves natural acidity.

The estate's soils are a complex mix of granitic and volcanic rock, draining freely and stressing the vine roots into producing concentrated, small-berried fruit rather than the plush, dilute Merlot common to warmer valley floors. Elevation at Puquillay Alto

reaches up to 900 m asl — among the highest blocks in Colchagua — and the altitude differential between day and night temperatures slows ripening, locking in aromatic precision.

Winemaking at the Puquillay facility employs pneumatic presses and temperature-controlled fermentation under Chief Winemaker Nicolás Bizzarri; low-yield viticulture is a stated house philosophy across all LFE estate sites. At this entry tier, oak influence is minimal to absent, keeping the wine's fruit-forward character unobscured.

What separates Alto Los Romeros from typical warm-valley Chilean Merlot is the mountain-and-granite terroir context: the granitic volcanic substrate and high-altitude diurnal swing produce a firmer texture and brighter acidity than the category norm, giving the wine genuine structural tension rather than soft, extracted fruit.