2 April 2013 - webeditor - Industry News, News & Events, Viu Manent, Wine Industry News

Wine Source Chile exclusive interview, part 1: Viu Manent’s Chief Winemaker Patricio Celedón talks about the 2013 wine harvest

Wine Source Chile is pleased to bring you an exclusive interview with Patricio Celedón, Chief Winemaker at Viu Manent, about the 2013 wine harvest. In the first of two installments, we talked to Patricio about his activities during the wine harvesting period, the challenges for the winery during the wine harvest and Viu Manent’s wine making philosophy.





Firstly though, some information on our winemaker in the spotlight. Patricio has been active in the wine industry for 14 years and became the Chief Winemaker at Viu Manent in February 2010. He previously worked at various Chilean vineyards, and gained extensive experience of the Californian wine industry in both 2001 and 2008. In addition to his many positions at established wineries over 2 continents, Patricio also achieved the feat of winning first prize in his exams when he graduated from the Chilean Association of Agricultural and Oenological Engineers in 2002. Patricio speaks of his personal goals as “contributing my skills to the new challenges that Chilean viticulture brings, relying on the necessary skill, teamwork, perfection and effort to support the business’ development.”


Wine Source Chile (WSC): What is the typical day in the life of a winemaker during the harvest? Spill the grapes!

Patricio Celedón (PC): “During the harvest, all winemakers have to change office as the van becomes our work place. It’s very important to continuosly visit the different vineyards, checking grapes for their maturity, in order to plan the harvest of the different parcels, so that the grapes “enter” the winery at optimum maturity, and, at the same time, in the most organised manner possible.

On the other hand, it’s also very important to do daily tastings of all the wines fermenting in the tanks, to see how they are evolving with time. This is a fundamental principle when working with red grape varieties, as from this sample you define the level of extraction (or the type and amount of remontage) needed in the evening or the next day. This has to be carried out every day.

Apart from that, you also have to take care of the management of the estate’s work force, which doubles in size during the harvest. As such it has to be very well managed to be efficient and productive.


WSC: What is your wine-making philosophy and how does it serve you?

PC: “Our philosophy is based on 2 main principles:

1. Knowledge and study of the origin and terroir of our wines. The idea is to understand exactly what is going on in the subsoil, how the roots are working, how the roots are interacting with the soil, the rocks etc. This is the key point when making great wines, since using this information we can differentiate between the distinctive sectors inside of the vineyard. We know, for example, which areas have different soil origins, which have greater or lesser depths, which are more or less vigorous, etc. All of which means we can deliver wines with clearly distinctive characteristics.

By knowing the origin and the characteristics of our terroirs exactly, we can set about dividing the vineyard up, from which we get a big amount of different kinds of grapes and wines which opens a huge range of possibilities.

In addition to the above, the knowledge and study of our terroir helps us to improve the vineyard management throughout the year. It gives us guidelines on how to irrigate, how long to ferment, as well as giving us an accurate idea of the grape’s potential.

2. Fermentation which respects the origin: These days we are focused on the management of the vineyards, with the goal of delivering the best quality grape possible to the winery.

This doesn’t mean that fermentation doesn’t carry importance; on the contrary. It’s very important, as it will allow us to develop these potential qualities that originate in the vineyard to transform them into great wines.

Today at Viu Manent we are focused on the production of elegant wines with character and their own essence. For that, we have developed wine making techniques based on extremely gentle work of the grapes during wine making, with a view to only extract what is necessary to express the varieties’ characteristics and their origin, avoiding over extracting. In this way we can express all the separate characteristics of the 3 different terroirs we have in the Colchagua valley through the wines.

Lastly, it is also very important to mention that the use of  wood is relatively low at Viu Manent and it is only used to further increase the complexity of the wine, since the final objective is the expression of our terroir through our wines, as I mentioned earlier.


We would like to thank Patricio and the Viu Manent team for taking the time to complete the interview during such a busy time for their vineyard. To access the 2nd installment of the interview, please follow this link:

Wine Source Chile > Highlights > Exclusive interview with Patricio Celedón, Part 2

For more information on Viu Manent, please visit their Wine Source Chile page:

Wine Source Chile > Vineyards > Viu Manent


If you would like to read our first wine harvest interview with Brett Jackson, Chief Winemaker at Valdivieso, please click here.

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