2017 Ventisquero Reserva Pais Moscatel

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2017 Ventisquero Reserva Pais Moscatel

Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”

Tasting Notes


This wine is deep ruby in colour.


Expressive nose with red fruit like plums and soft black fruit, like cherries, together with white floral notes contributed by the Muscat.


This delicate-bodied wine is fresh, with good acidity and smooth tannins that contribute a silkiness to the mouth. Persistent in the finish, with the red fruit and flowers again apparent.


The fermentation took place in two separate batches. One batch underwent carbonic maceration to obtain more concentrated fruit. The grapes were left, without being moved, for 10 days at a temperature of between 23°C and 26°C. In the second batch, País and the Muscat of Alexandria grapes were co-fermented at a temperature of between 24°C and 26°C, with gentle movements to extract colour and the floral aromas that are typical of Muscat grapes. Once the fermentation was complete, the wine was left over its lees for six months. This wine was not oak-aged, in order to intensify the fruity and floral aromas of each variety.


Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.


    Year 2017
    Bottle Size 750ml
    Cultivar 85% Pais, 15% Muscat of Alexandria
    Country Chile
    Alcohol content
    12.5% alc vol 
    Units of Alcohol per Bottle 9.4 units
    Type Red Wine
    Allergen Information Contains sulphites
    Food Matches
    Best served at around 14°C-16°C, this wine pairs well with fresh cheese, red meat, casseroles, pulses and well-seasoned dishes.
    Maule Valley