Hacienda San Juan Winery was born in 2010 and it is located in San Juan de Llolleo (San Antonio, Chile), only 5 kilometers far from the Pacific Ocean. Owned by Francisco Freire is a project with 1,5 hectars of Pinot Noir, 0,5 of Syrah and 0,5 of chardonnay, all “pie franco”, planted on old granitic soils with different percent of clay and some calcareous zones. From the very beginning Francisco followed the biodynamic principles but without being certified. We use sulphur in the vineyard that we spray using a tractor. We produce our own compost with all the organic material coming from all the property (6 hectars totally). In the cellar we make a starter with our grapes and their indigenous yeasts that will be added on bigger volumes. We don’t control the temperature and we don’t filter nor stabilize the wines with any product, just by time of ageing in the cellar. Our harvest time is between march (for pinot and chardonnay) and April/may (for syrah). During all the process we don’t add anything; just small dosis of sulphites before bottling (20ppm). We use different container for fermentation and aging as barriques, concrete tank, steel tank, chilean and Spanish amphoras.

Information

Domain Name:
Hacienda San Juan
Winemaker's Name:
Francisco Freire
Country:
Chile
Region:
Valparaíso
Appellations:
DO Leyda
Grape varieties:
Chardonnay, Pinot noir, Syrah

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Hacienda San Juan Winery was born in 2010 and it is located in San Juan de Llolleo (San Antonio, Chile), only 5 kilometers far from the Pacific Ocean.
Owned by Francisco Freire is a project with 1,5 hectars of Pinot Noir, 0,5 of Syrah and 0,5 of chardonnay, all “pie franco”, planted on old granitic soils with different percent of clay and some calcareous zones.
From the very beginning Francisco followed the biodynamic principles but without being certified.
We use sulphur in the vineyard that we spray using a tractor.
We produce our own compost with all the organic material coming from all the property (6 hectars totally).
In the cellar we make a starter with our grapes and their indigenous yeasts that will be added on bigger volumes.
We don’t control the temperature and we don’t filter nor stabilize the wines with any product, just by time of ageing in the cellar.
Our harvest time is between march (for pinot and chardonnay) and April/may (for syrah).
During all the process we don’t add anything; just small dosis of sulphites before bottling (20ppm).
We use different container for fermentation and aging as barriques, concrete tank, steel tank, chilean and Spanish amphoras.

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