# Casillero del Diablo Reserva Chardonnay (2025)

- **Producer:** Concha y Toro
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Central Valley, Chile
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €9
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, pineapple, lemon, pear, apple, melon, vanilla, butter, toast, cream

## About this wine

Casillero del Diablo is one of the most famous wine brands globally, produced by the historic Chilean winery Concha y Toro. Founded in 1883 by Don Melchor de Santiago Concha y Toro, the estate is steeped in legend—specifically, the tale that the founder spread a rumor that the devil lived in his cellar to protect his best wines from thieves. The Reserva Chardonnay showcases Chile's ability to produce vibrant, fruit-forward white wines with balanced oak influence, drawing fruit from coastal-influenced vineyards that benefit from cool morning breezes.

## Interesting facts

- The brand's name comes from a 19th-century rumor started by the founder that the devil guarded his private cellar to deter thieves.
- Concha y Toro is the largest wine producer in Latin America and one of the global leaders in the industry.
- The Chardonnay grapes benefit from the cooling influence of the Pacific Ocean, which helps retain natural acidity.

## Food pairing

This medium-bodied Chardonnay balances fresh acidity with a touch of creamy oak, making it highly versatile. It pairs beautifully with rich seafood, poultry, and creamy pasta dishes where the wine's acidity cuts through the richness while its body matches the weight of the food.

## Wine making process

The grapes for this Chardonnay are harvested at optimal ripeness, primarily from cool-climate vineyards. Fermentation takes place in temperature-controlled stainless steel tanks to preserve the bright primary fruit characteristics. A portion of the blend undergoes malolactic fermentation and aging in French oak barrels for several months to impart texture, complexity, and subtle vanilla notes, while the remainder is kept in stainless steel to maintain freshness and acidity.