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Pargua is a 23 hectare vineyard nestled in the heart of the Maipo Valley.

A pioneer in organic grape production in Chile, it was planted in the year 1997.

Today the people behind Pargua are Jean-Pascal Lacaze, french winemaker who is also in charge of the emblematic chilean wine Domus Aurea; the Peña family, owner of Domus Aurea; and Francisco Santa Cruz, a chilean environmentalist who has dedicated his life to enviromental conservation and to developing projects in harmony with nature.

Anka y Pargua



Cabernet Sauvignon: 63%

Cabernet Franc: 15%

Merlot: 12%

Carménère: 5%

Petit Verdot: 3%

Real Alcohol: 14.4% vol   

pH: 3.75

Total acidity: 2,96 g/L (H2SO4)

Residual sugar: 4,84 g/L (Dextrose)

ANKA 2016


HARVEST    The season 2016 was quite out of ordinary. The low temperatures during spring delayed the ripening cycle of the grapes, and El Niño climate phenomenon ended causing heavy rains during the harvesting period, which notably reduced productivity.

Nevertheless, our team succeeded to manage the situation, and collected the grapes before it could affect their health.

Vinification was traditional, as with all Anka vintages, with a slow and long extraction, After 32 days macerating, wines were racked to their own barrels, according to each lots personality in order to keep the has been of the Anka identity.

2016 Anka vintage aged 12 months in  French barrels, 20% in new, with varying degrees of medium toast. Wood mainly comes from center France, Tronçais and Nièvre. Soft fining with egg whites and very light filtration finish the process.

TASTING NOTES    Brilliant ruby garnet, Anka 2016  generously offers plums, candied cherries, jammy red fruits and ripe figs. Then come floral notes and wet earth, herbal tons and subtle leather accents

The palate feels full and soft, with a balanced and sperical medium body. Tannins are well integrated and work as an excelent suppport of the generous texture. The finish slowly becomes a bit more firm, releasing its jammy fruit, underbrush and dried herbs with soft spices



HARVEST    Maipo presented high temperatures during the season, which made the record of the highest thermal sum of the last three seasons, winning March 20 being the hottest day since 2012 with 36.2 °C. In turn he recorded the lowest number of frosty days.

The total rainfalls exceeded the records of previous season, but were below to those experienced in the 2012-2013 seasons. 

However, no precipitation occurred during flowering or harvest, favoring the health of the grapes. As for the quality of wines, this year presented very good aromatic expression, juicy and well-structured tannins intensity.

Vinification was traditional, as with all Pargua vintages, with a slow and long extraction. 

For the 2015 vintage, Pargua aged 18 months in barrels, 60% in new, with varying degrees of medium toast. Wood mainly comes from center, Tronçais and Nièvre. Soft fining with egg whites and very light filtration finish the process.


TASTING NOTES    The 2015 starts with a deep and lively ruby garnet and offers a quite exhuberant nose of ripe and candied fruits like cherries, blackcurrants and plums with candied lavander. Fresh leather, tobacco, noble spicy wood and dried aromatic herbs rise then above underbrush tones with peppery and meaty accents.
The mouth is all about roundness and fleshy texture, also offering deepness thanks to its good structure made of velvety fine tannins. Balance and density untill a generous finish of ripe wild berries, noble spices and an automnal spirit promessing a charming complexity to come.

Cabernet Sauvignon: 85%

Cabernet Franc: 10%

Merlot: 4%

Petit Verdot: 1%

Alcohol: 14.5% vol   

pH: 3.78

Total acidity: 5.54g/l

Residual sugar: 5.05g/l




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