Today, the 700th barrel arrived at Viña Von Siebenthal. It travelled all the way from Bordeaux and arrived by boat to the port of Valparaiso. The last barrel was carefully produced by the French masters at the Tonnellerie Baron, which enjoys a worldwide reputation of being one of the best barrel makers.
The 700 barrels, accumulated over the 15 years since the creation of Viña Von Siebenthal, serve to refine the 220,000 bottles that are produced annually. Indeed, one of the main characteristics of Viña Von Siebenthal is that all the wines are matured in barrel from 12 to 24 months before being bottled.
This process will help increase the aroma and complexity of the wine, providing it with unmatched elegance. Moreover, it is an essential step in the construction of the wine; it fixes tannins and colour as well as enabling it to age harmoniously in the bottles afterwards. The soutirage process is done every four months and involves two employees who work to clean, dry and disinfect the barrels during the procedure.
Jeffrey Dale Starr is a wine enthusiast, oil painter, and owner of mobile software company Purple Falcon.
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