The Cono Sur experience has been….Fantastic…I started when I was just 21 years old and met Jose Guilisasti Gana, a person with many ideas and a desire to try new things, among which was planting vineyards in the South of Chile in Mulchén.
That’s how the Quitralmán Estate began in 1984 with only 2.3 hectares of Sauvignon Blanc. Today after 31 years, there are more than 300 hectares.
I’ve worked at Cono Sur since…1981
My job consists of…General Administrator of the Quitralmán Estate. My main job is to oversee the estate to make sure it is managed in the best way, ensuring each area carries out its responsibilities in the best way.
During this time I have particularly enjoyed…Seeing each project gradually become a reality as a result of collaborative efforts within our team and our boss’s constant trust.
My favorite Cono Sur wine is…Cosecha Noble Late Riesling
Because….As a sweet wine, it maintains its freshness and typicity of a Riesling from Bío-Bío.
I love to drink it….As an after dinner drink
A little more about me….My name is Marcelo Edgardo Yañez Sandoval. I’m married to Monica Torrez and I have three wonderful children: Marcela, Rodrigo and Carolina.
I consider myself a lucky person for having met the Guilisasti Gana family for the innovative example they set and for being a part of this process.
Bonus Track Questions¿Could you tell us a little more about the Bío-Bío vineyards?In the beginning, the Quitralmán Estate was designated for the forestry industry. Viticultural projects began in 1984 adding asparagus and raspberries as well. In 1991 apple trees were also planted and in 2000 we began with cherries.
Today, the production is divided among grapes, apples and cherries; totaling 425 hectares of crops, making us a leading company in the Bío Bío region.
¿Why is it ideal to use grapes from the Bío-Bío valley in our Cosecha Noble and Sparkling Rosé wines?
Cosecha Noble: Because the climate in Bío-Bío cultivates noble rot, increasing the fruit concentration while maintaining the Riesling typicity.
Sparkling Rosé: Because here at Quitralmán the spring season is cold, the summer is short and with the red clay soils we have, they make the ripening process even longer while maintaining the grapes’ fruity aromas with a high natural acidity.