Fernando Almeda

Owners: Fernando Almeda
Head Winemaker: Fernando Almeda
Instagram: fernando_almeda_enologo
Commercial Contact: fernandoalmedaolle@gmail.com



History
With over three decades of experience, Fernando Almeda represents the fourth generation of a family devoted to winemaking and the third to forge ties between Spain and Chile. His winemaking story traces back to his grandfather, one of many Catalans who emigrated to Chile in the early 20th century to share their craft in the world of wine.

Fernando’s childhood was shaped by winters in the Maule Valley, experiences that led him to study oenology in Spain while maintaining a deep connection with the dry-farmed vineyards of his native region.

In homage to this land and his roots, he decided—after 30 years in the trade—to produce his own wines from an experimental winery in Curicó. Drawing inspiration from his origins, he works with Spanish varieties to craft wines of character and personality.

Vineyards
The grapes behind Fernando Almeda’s wines come from two distinctive terroirs.

In Curicó, near the Lontué River, Albariño was planted 14 years ago. This aromatic, thick-skinned, hardy and rustic variety is capable of producing fresh, mineral wines with vibrant acidity. Vinification follows a natural, artisanal approach, with no interventions that might mask its varietal character. Early harvesting, low-temperature fermentation in stainless steel tanks with native yeasts, and ageing on lees for eight months prior to bottling result in a vibrant wine, perfect alongside fresh seafood, white fish, and preparations such as ceviche or fish stews.

In Huerta de Maule, in the locality known as Millavoro, lies a century-old family Carignan vineyard with ancestral vines cultivated in the dry-farmed interior on granite soils. This variety, also thick-skinned, yields structured, juicy, complex wines with excellent acidity. Fermentation is carried out with native yeasts and a small proportion of whole clusters, followed by extended maceration on the skins before being racked into century-old clay amphorae. The wine remains there for a year before bottling and further ageing in bottle. The result is a wine ideally suited to dishes with intense, spicy flavours.

• Published Wines 2025