We are dedicated to producing one Cabernet Sauvignon wine with authentic Maipo Andes Terroir. Its personality reflects the symbiosis of the vineyard, seasonal conditions, and human craftsmanship.

The winery and vineyard are located on a terrace 650 meters above sea level and southeast of the Maipo river in the Los Morros region of Maipo Andes, 40 minutes from the heart of Santiago.

All steps of production are done on their grounds, which allows Miguel to guarantee complete responsibility and quality control for each and every step of the process – from the cultivations of the vineyard, to the wine making, right to the delivery of the wine to the final customer. The grapes are hand harvested at the optimal moment of grape maturity, then crushed and fermented following traditional European methods, while utilizing the most modern technology available in small-scale production to ensure quality. Furthering quality, the wines are neither clarified nor filtered. The entire process, to the final labelling is done on the estate. Even more, because of Miguel’s previous forestry and winery experiences, he also manages the barrel production. He chooses the French Oak, selects the staves, steams, and finally toasts each barrel. At Besoain, we believe no wine should be forced into the market in haste. On the contrary, we allow the wine a second “rest period” in the bottle after barrel aging before the wine is released to the market. All of the theses elements allow each and every vintage of Besoain to bring forth its own distinctive character.

The vineyards grow on a unique terrace above the Maipo River at 650 meters above sea level. The first vineyards were planted in 1989 and the vines have an average age of 30 years. 90% of our vineyards are Cabernet Sauvignon, 8% are Carménère and 2% are Petit Verdot. The semiarid Mediterranean climate is responsible for stable and optimum weather conditions, with lots of sunshine to allow optimal ripening. We utilize drip irrigation and purify our own water for the cellar processes, taking care of and being efficient in the use of this vital resource. Winds coming down the Maipo River from the Andes Mountains keep the vines dry and allow the grapes to cool at night. All of these conditions make the use of pesticides unnecessary.

The soil is mainly colluvial, which comes from the bordering hills in the south. In addition, stony patches appear in varying amounts and depths in different parts of the vineyard. These alluvial soils come from terraces that were once part of the Maipo river bed. These elements and the complex history of our soil results in many different micro-terroirs, which allows us to carry out many separate micro-vinifications – harvesting and aging are carried out separately to ensure the optimal final blend.


Los Morros, Valle del Maipo.
92% Cabernet Sauvignon, 8% Carménère and Petit Verdot, 27 years old vineyard.
Color: Ruby red.
Aromas: Flowers, cassis and blond tobacco.
Taste: well balanced with fine and silky tannins, creamy core of blueberries, chocolate and cherry notes.
Harvest date: Handpicked on the first week of April
Yield: 6500 Kg per hectare
Production size: 40 barrels {990 cases}
Winemaking: 7 days cold pre-fermentative maceration. The alcoholic fermentation is carried in small stainless-steel tanks.
Post fermentative maceration: 4 days. The malolactic fermentation is achieved in barrels
Each variety is aged in barrels separately. The final blend is made only a few days previous to bottling. Wines are neither clarified nor filtered.
Aging: 100% of the wine is aged in personalized French oak barrels over 18 months and then aged in bottle for over a year before market release.


+ 56 9 3918 9122 / + 56 9 6249 8597