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Vineyards of the Maule Valley Wine Route:
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The initiative
Inspired by the marvellous perspectives of this sector today, and the
considerable public interest generated by wine-related activities, a group
of prominent figures from the Maule Valley wine industry joined forces
with the Chilean Production Development Corporation (CORFO) and the Chilean
Wine Corporation (CCV), to launch a project directed at promoting wine
and tourism in the region. |
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The Maule Valley lies
in the most southerly part of Chile's Central Valley and boasts
the country's largest area of vineyards. With a long wine-making
tradition which dates back to the times of the Spanish colonization,
today this region has over 30 thousand hectares of vine plantations.
As wine exports increased in the mid-1980s, the activity of wine-growing
enjoyed considerable expansion and the process of wine-making underwent
some changes. The growth in the industry made it possible to introduce
new irrigation techniques, innovative technology and a wider range
of grape varieties of European origin. Today, the following strains
are grown in the Maule Valley:
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| White grape strains |
Red grape strains |
Chardonnay |
Chenin Blanc |
| Sauvignon Blanc |
Cabernet Sauvignon |
| Semillón |
Merlot |
| Gewurztraminer |
Cabernet Franc |
| Riesling |
Carmenere |
| Torontel |
Carignan |
| Moscatel |
Syrah |
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Pinot Noir |
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Malbec |
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Petit Verdot |
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Features
of the area |
The Maule Valley has a surface
area of 30,301.7 km.2 and covers the Provinces of Talca, Linares
and Cauquenes, which in turn are divided by the Claro, Loncomilla
and Tutuven Valleys. The population of the area stands at 836,141.
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Climate
This generous valley, which runs parallel to the Andes and
Coastal Mountain Ranges, features very marked day and night-time
temperature differences, which run to an annual average of 14oC.
The rain falls mostly in winter and reaches an annual average of
around 700 mm. Summer in the Maule Valley, in contrast, is quite
dry and daytime summer temperatures fluctuate around 30º. These
are the typical characteristics of a subhumid Mediterranean climate,
which is partially influenced by the Pacific anticyclone, which
is responsible for the marked seasonal pattern of the region's rainfall. |
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Soil
The following types of soil are found in the region:
Alluvial soils.
Fine, low-lying soils.
Soils derived from conglomerates, breccia and tufa.
Soils derived from volcanic ash.
Granitoid soils.
Most of the area's soils are loam to loamy clay, while the coastal
soils are granitoid and less fertile. In general, the soil is good
and, in combination with the climatic conditions, offers ideal conditions
for wine-growing.
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Flora and Fauna
The coastal area features thick shrubbery with species such as boldo,
caraguata, litre, brecillo, puyas and dicas. The interior is mixed
meadow and shrubland, with hawthorn, oak, maqui, heather, cinnamon
trees, myrtle, peumo and cypress or mountain cedar. The fauna of
the area includes birds such as the black-necked swan, penguins
and marsh crows. The sea abounds with mackerel, cod, conger eel
and sea bass. Towards the interior, the visitor may see coruros,
foxes, rabbits, mice and birds such as chimangos, herons, turcas,
red-breasted singing birds, small falcons, crown sparrows, several
varieties of finches, including goldfinches, and chililus. The mountainous
area is home to owls, eagles, condors, pumas and huanacos.
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Economy
Agriculture is the staple activity in this area, with rice fields
in the floodable areas and beet and oleaginous plants in the drier
zones, as well as apples, grapes, wheat and other cereals. The paper
and cellulose industry also play an important role in the regional
economy, as does the hydroelectric energy supplied by the River
Maule. And of course, half of Chile's export wine is grown and produced
in this region.
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Gastronomy
Among the most typical dishes of the region are plateada (silverside pot
roast) with chancho en piedra (spicy onion, tomato and coriander relish),
asado al disco (a traditional way of preparing flame-grilled meat over
a cartwheel), arrollado de chancho (pork roll), prietas (black pudding),
tortillas de rescoldo (earth baked bread rolls), chicha de uva (fermented
grape juice) and harvest wines, milk caramel and squash (alcayota) cakes
and, salmon, various fish and shellfish dishes in raw and cooked varieties.
Other tasty regional dishes are pejerreyes (atherine fish) and fried frogs. |
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