Empson USA Falernia

Fact Sheet

Location: El Tambo, Elqui Valley. Vicu?a, Chili.

Founded in 1998, Falernia is located in the Elqui Valley region in Chile. Founded by Aldo Olivier Gramola who settled with his family in the area in 1951 and began producing grapes and wine in 1975. The Falernia project was born after he and his cousin Giorgio Flessati, famed Italian oenologist, joined forces.

Points of Differentiation

  • Falernia is Chile?s northernmost winery estate
  • Excellent temperature swings from day to night, resulting in grapes that ripen with better acidity to sugar balance
  • Giorgio Flessati has an unparalleled passion for wines from Chile
  • Falernia is the largest producer of Pedro Ximenez in Chile
  • The vines are grown in high-altitude vineyards ranging 1,150-6,791 feet above sea level, resulting in bigger, bolder flavors

The History

In 1951 Aldo Olivier Gramola ?s family moved to Chile and in 1971 he started planting grape vines for Pisco production. Around that time Aldo became convinced of the potential for producing superb wines in this semi-arid valley.

The Falernia project was born after he and his cousin Giorgio Flessati, famed Italian oenologist, joined forces.

Falernia is an innovative venture given that it is Chile?s most northerly wine estate, a considerable distance from the country?s main winegrowing areas. The driving force has been a passion for the wine and the challenge of transforming a tract of desert into a green vineyard with enormous potential for producing premium wines. They use the latest technology and have the support of agronomists from Chile's top universities and of world renowned oenologists.

The Terroir

Falernia?s vineyards are composed of rubble from the Andes Mountains and alluvial sand and silt deposited by the river. The soil provides excellent drainage qualities for growing vines.

The Climate is semi-arid (average annual rainfall is 2-3 inches) making drip irrigation indispensable during the spring and summer months.

The vineyards have a dramatic contrast between day and night temperatures during the ripening season, from an average high of 85?F to an average low 51?F. This increases the development of sugars polyphenols (tannins and coloring matter), and advances the development of aromas and flavors in the grapes.

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