Adventure Cellar
Morandé's creative space
At Morandé Wine Group, being pioneers is not a goal, it is a constant attitude.
We were the first to believe in the potential of the Casablanca Valley for cold-climate varieties. Today, that same drive to discover, experiment, and transcend comes to life in our Bodega Aventura: a unique space in Chile where architecture, sustainability, and winemaking come together to create authentic, distinctive, and forward-thinking wines.
Designed by architect Samuel Claro, this winery blends into the landscape and vineyard in Casablanca. It was built underground, like the roots that nourish our grapes.
This decision was based on two key reasons: to minimize the impact on the natural environment and to use gravity to move the wine without pumping, resulting in a more delicate, precise, and energy-efficient process.
More than just a modern infrastructure, Adventure Cellar is a creative laboratory, where the team led by winemaker Ricardo Baettig and a group of passionate winegrowers are dedicated to experimenting with new grape varieties, blends, techniques, and containers. This is where wines are born that challenge the known and expand the limits of Chilean winemaking.
A space for experimentation
The winery is equipped with a variety of vessels and technologies that allow wines to be produced using both artisanal and technical approaches. Each format plays a specific role in the search for character, purity, and expression of origin:
Conical concrete tanks
Its shape promotes gentle, even maceration, keeping more of the cap submerged. Thanks to the thermal inertia of the cement, the wines ferment steadily, bringing out the fruit. Cabernet Sauvignon, Cabernet Franc, Pinot Noir, and selected components for iconic wines such as House of Morandé and Limited Edition are fermented here.
Cement eggs
These tanks allow for subtle micro-oxygenation without adding foreign notes to the wine. The spherical shape generates natural circulation of the liquid, keeping the lees in suspension. The result? Wines with greater volume on the palate and aromatic purity. They are used for Pinot Noir, Cinsault, País, and uncommon varieties such as Petit Verdot, Petite Sirah, Marsanne, and Roussanne.
Cement eggs
These tanks allow for subtle micro-oxygenation without adding foreign notes to the wine. The spherical shape generates natural circulation of the liquid, keeping the lees in suspension. The result? Wines with greater volume on the palate and aromatic purity. They are used for Pinot Noir, Cinsault, País, and uncommon varieties such as Petit Verdot, Petite Sirah, Marsanne, and Roussanne.
Wooden truncated cone-shaped vats and open-top vats
Open vats allow for more manual and controlled fermentation, with traditional treading and prolonged contact with the pomace. The wood adds texture and complexity without dominating the character of the wine. Garnacha, Carignan, Cabernet Franc, Mourvèdre, and part of the Cabernet Sauvignon from Ránquil are produced here.
Inverted eggs
Designed for whites with fine lees and cloudy musts. Their shape promotes micro-oxygenation and allows for controlled fermentation in varieties such as Chardonnay, Sauvignon Blanc, Chenin Blanc, Marsanne, Roussanne, and Vermentino.
Inverted eggs
Designed for whites with fine lees and cloudy musts. Their shape promotes micro-oxygenation and allows for controlled fermentation in varieties such as Chardonnay, Sauvignon Blanc, Chenin Blanc, Marsanne, Roussanne, and Vermentino.
Buried amphorae
Inspired by ancient techniques from the Caucasus and Central Asia, fired clay amphorae provide thermal stability and natural oxygenation. Perfect for pure, minimally interventionist wines such as Cinsault (Creole), Pinot Noir (Despechado), Chenin Blanc, and Semillon.
Wine presses
Large cement containers where grapes are crushed by foot, as was done in the early days of winemaking. Their open shape allows for aerated fermentation, ideal for varieties with pronounced tannic structure, such as País and Carignan. This is where essential components for Colinas de Ránquil and VIGNO are born.
Wine presses
Large cement containers where grapes are crushed by foot, as was done in the early days of winemaking. Their open shape allows for aerated fermentation, ideal for varieties with pronounced tannic structure, such as País and Carignan. This is where essential components for Colinas de Ránquil and VIGNO are born.
French oak and acacia barrels
Large-volume barrels that allow for prolonged fermentation and aging. They provide slow micro-oxygenation that respects the character of the grape, accentuating the fruit over the wood. Ideal for wines with aging potential that evolve with elegance.
Stoneware ceramic vessels
Impermeable but microporous, they allow for highly controlled oxygenation during aging without imparting flavor. Used in delicate, aromatic, and expressive wines such as Cinsault (Creole), País, Chenin Blanc, and Semillon.
Stoneware ceramic vessels
Impermeable but microporous, they allow for highly controlled oxygenation during aging without imparting flavor. Used in delicate, aromatic, and expressive wines such as Cinsault (Creole), País, Chenin Blanc, and Semillon.
Oxoline System
Modular system that allows barrels to be rotated individually to facilitate the removal of fine lees and optimize space. Ideal for aging wines that require precision in the work of contact with lees.
A project with purpose
Adventure Cellar is much more than an experimental winery. It is a statement of principles. It is the place where the lessons that later nourish Morandé's entire portfolio are born, elevating each label, each blend, and each story. It is the most concrete example that innovation in wine is not at odds with respect for the land, tradition, or origin. Here, we produce the most daring and personal wines in our history. Wines that look to the future without forgetting their roots.
