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Albis is the product of a Chile-Italy collaboration: Marchesi Antinori and the Matte family's Haras de Pirque estate first worked together to create the wine starting in 2002-2003, years before Antinori took a formal ownership stake in the winery itself — making Albis older than Antinori's equity position in the estate.
Haras de Pirque began as an equine stud farm (a 'haras') and racing stable dating back to 1892, with the winemaking side of the estate founded in 1991 by Eduardo Matte in Chile's Maipo Valley. The Antinori family, discovering the estate around 2001, entered into a joint venture with the Matte family in 2003, becoming 50% shareholders, and the two families collaborated on Albis as the estate's flagship wine.
Antinori progressively increased its involvement, taking over vineyard and winemaking operations around 2014, before completing a full acquisition of the estate in July 2017.
Grilled Chilean-style asado short ribs (Asado de tira)
A Cabernet-Carmenère blend with structured tannin suits the smoky char and fat of traditional Chilean grilled beef.
Wild mushroom risotto
The Antinori influence on style brings earthy, savory complexity that echoes an Italian approach to pairing structured reds with umami-rich mushroom dishes.
Lamb empanadas (Empanadas de cordero)
The wine's dark fruit and moderate spice complement the savory, herb-seasoned lamb filling typical of Chilean empanadas.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
Deep red color. Extremely fresh and mineral, full of spiciness and presenting all the sophisticated character of the Upper Maipo Valley. Soft and elegant, with velvety tannic structure. A high class wine from Chile.
Origin :
Haras de Pirque vineyards, Upper Maipo valley (Sub Maipo region). The vines were planted in 1992. The parcels are continuously selected by the special flavors and ripeness of the fruit. Focus vineyard management to maximize grape quality. Yield average 5,5 tons/ha.
Vintage Conditions :
The 2006 vintage in Upper Maipo Valley presented cooler conditions than previous years. Also it was preceded by a cool spring and summer, resulting in a lighter crop and
fresher wines. No periods of rains or frosts during the ripening period, so we were able to wait full tannin ripeness.
Vinification :
Cabernet sauvignon grapes undergo cold maceration for 5 days, after yeast are inoculated a traditional vinification takes place, where the purpose is to enhance the natural
concentration and ripeness of the grapes, expressing all their potential. Alcoholic fermentation and maceration are made in French oak vats for a total period of 20 days. The wine was blended on December of the same year and racked again to new French barrels for 18 months in total.
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