Alka (the name of France’s ‘cockerel’ mascot in the Mapuche language) is the result of research into the excellence of Carménère. With this wine, François proved that Carménère could make a complex fine wine all on its own, without any blending.

  • organic


Winemaking techniques

The Carménère vines are ungrafted, allowing the purity of Carménère’s aromas to shine through. In addition, as the vineyard is planted on the lower slopes of hillsides, irrigation is impossible. We perform short pruning and rigorous green harvests to concentrate the grapes’ aromatic components. The grapes are then transported whole to cold storage in 15 kg crates. They are artificially cooled to 5°C. Double sorting of bunches and grapes, de-stemming and gentle crushing. Vatting in cement vats, cold maceration for five to seven days. Long maceration on the skins for a month.

Hot post-fermentation maturation for two to three weeks. Maturation in 100% 600-litre new French oak barrels for at least 18 months (racked once every four months).

Tasting notes

Deep cherry red colour, bright and very intense.

Intense and complex on the nose. Touches of black fruit balanced out by eucalyptus and spice notes such as black pepper.

On the palate, this rare wine offers a powerful structure with silky tannins that reflect the grapes’ perfect ripeness. The finish is lingering and complex with aromas of blackberry, spices, pepper and tobacco.


Chicken tagine with curry

DO Lolol

Hacienda Araucano


Hacienda Araucano

Organic Agriculture


Red meat cooked on the barbecue

Veal tagine

Venison in sauce or roasted or marinated



96 pts – James Suckling

96 pts – Honk Kong Tatler

94 pts – Tim Atkin

91 pts – Wine Spectator

90 pts – Wine Enthusiast



93 pts – James Suckling

92 pts – Tim Atkin

90 pts – Wine Advocate

92 pts – Wine Enthusiast



90 pts – Wine Enthusiast

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