Viña Maquis


One of the oldest winery of Colchagua

Viña Maquis has been associated with the production of wines since the 18th century. Located in the heart of the Colchagua Valley, between the Tinguiririca river and the Chimbarongo estuary, it has unique conditions for growing icon red vines.

Maquis is one of the oldest wineries in the Colchagua Valley and has been owned by the Hurtado family for four generations. Viña Maquis has been associated with the production of noble wine grapes since the XVIII century when it belonged to the Jesuit priests.

During the XIX century, Maquis was owned by two Chilean presidents who felt proud of their property, organized some cabinet meetings in Colchagua, and built brick bridges for their ministers to come. Remains of these old bridges are still present on the Maquis Estate.

In 1916, Maquis was bought by the Hurtado family who wished to develop a fine wine business.

The building was one of the first to be made of concrete in Chile. It was built in 1927 by the then-owner and engineer Ignacio Hurtado when he was 23 years old, right after leaving engineering school.

In 2002, after several years of refining the management of the vineyards, the Hurtado family built a new winery designed both to facilitate wine production and to enable the expression of the characteristics and personality of the grapes in the clearest way possible.

Much of the work is done using artisanal methods because for many stages of the winemaking process, even today, no machinery can provide the degree of quality and care achieved by a passionate and professional team.


Colchagua Valley, Chile

The Colchagua Valley, located approximately 140 kilometers south of the capital Santiago and extending from the Andes foothills as far west as the Pacific Ocean, has the perfect combination of climate and geography. It covers 910,000 hectares with different climatic zones and a variety of soil types.

The climate is mainly Mediterranean, with a long summer dry season. Water coming off the Andes mountains, which are particularly high in the Colchagua region, ensures good irrigation of the Tinguiririca River. These conditions have made the Colchagua Valley one of the best appellations, on an international level, for the production of red wine varieties such as cabernet sauvignon, cabernet franc, carmenere, malbec and syrah.


Special location between two rivers

Viña Maquis is located in the heart of the Colchagua Valley between the Tinguiririca River and the Chimbarongo Creek. Both waterways act as pathways for coastal breezes that protect the vineyards from frost damage in spring and moderate the warm summers. These breezes have an important effect on lowering the maximum summer temperatures by 2º–3ºC. This affects the characteristics of the grapes and hence the wines by increasing the fresh fruit and floral aromas, making the wines more vibrant on the palate and moderating the alcohol levels.

Thanks to its rivers, Viña Maquis benefits from having deep alluvial soils characterized by a two-meter layer of clay set over a deeper layer of gravel. In these unique soil conditions with high clay content and excellent drainage, the grapes grow to a small size that concentrates the flavor and helps to develop very elegant tannins and liberate the green herbal character early in the season. 


Winemaking Concept

Natural freshness and expression

Today, Maquis produces and creates some of the best wines of the Colchagua Valley and the first Icon Cabernet Franc from Chile.

Maquis led by Ricardo Rivadeneira Hurtado shares youth, experience and passion for quality and to develop unique wines that reflect the best of the terroir and its varieties.

In photography: Ricardo Rivadeneira and Rodrigo Romero.

Winemaking commitments

  • 100% Single-vineyard wines, grown solely on the Maquis Estate.
  • Artisanal methods preserved in the winemaking process with a sustainable approach.
  • Balanced wines, in the pursuit of natural freshness and moderate alcohol level.
  • Characteristic aromas that combine fresh fruit, floral and herbal notes with well integrated oak.
  • Wine aged in 225L and 400L French oak barrels for 12 to 36 months depending on the wine and vintage.
  • Early blending. Our master blender Eric Boissenot decides on the blends two or three months after harvest so that each blend has plenty of time.

Wine Tasting

Good to know

Maquis's vineyard evaluation

Since 2005, Maquis has worked with consulting winemaker Xavier Choné, whose specialty is vineyard evaluation. By paying close attention to soil conditions, the spacing of the vines, and the timing of the harvest. Maquis is the only South American winery with which Choné is affiliated.

Maquis's international master blend

In addition to Choné, Maquis utilizes the expert blending talents of Bordeaux’s Eric Boissenot. Several times per year Ricardo will travel to Bordeaux to work on the final blends of the Maquis wines with Eric Boissenot, who also works with four of Bordeaux’s first growths. He and his late father Jacques were named “Blenders of the Decade” by Decanter magazine.
Maquis Icon collection
Maquis Viola

Environmental, Social, and Governance (ESG)

Sustainability at Maquis

Sustainibility Code

Viña Maquis was among the first wine producers in Chile to gain its Sustainability Certification.

The Sustainability Code is a voluntary instrument designed to guide the Chilean Wine Industry towards sustainable wine production based on a high corporate, environmental, and quality standard and to motivate grape producers and wineries to improve their performance through the fulfillment of the requirements set out in the standard.

Sustainability Key Points Viña Maquis

  • The vineyard has an energy recovery system based on geothermal heat pump technology for which Viña Maquis won the 2013 Innovation Prize for energy saving and carbon footprint reduction awarded by the British-Chilean Chamber of Commerce. Thanks to this initiative, the vineyard has reduced its electrical consumption by 30% and its liquified gas requirements by 90%
  • Biological corridors host beneficial insects, birds and animals that help control vine pests in a natural manner.
  • 2,600 sheep help control weeds in the vineyards during winter and spring, and are rounded up every evening to spend the night in the vineyard’s weaker areas in order to increase soil fertility in these spots.
  • A daily monitoring system for disease control during the growing season allows for a 50% reduction in the amount of spraying.
  • Improving vineyard ventilation is achieved by managing vegetation near the riverbanks. The breezes channeled by the two rivers are brought inland, thereby helping with frost control in spring and cooling the temperatures in summer. This ventilation of the vineyards helps to prevent the development of fungus on the grapes in a natural way.
  • The use of weed killers in the vineyards is reduced to a minimum.