How does rootstock affect the flavor of wine?
This is a long-standing, open question in the wine industry, with opinions falling on both sides of the debate. In reference to wines grown on the pre-phylloxera vines of Europe, Serena Sutcliffe, MW, says, "They seem to have a different consistency in comparison to wines of today, with the ability to have an extraordinarily prolonged flavor."
That’s why Root:1 wines are grown on original, ungrafted root systems and produced using sustainable methods. The intense fruit flavors and authentic varietal character of Root: 1 are living proof that character does indeed come from one’s roots.
What’s your opinion?
The debate about rootstock’s effect on the flavor and quality of wine is likely to continue among the experts. We encourage you to form your own opinion and taste the authentic character of Root:1 wines today. Share your thoughts on the topic with us and your fellow wine lovers at www.facebook.com/root1wine.
Chile: A Winemaker’s Paradise
Chief Winemaker Felipe Tosso’s leadership and personal dedication to the environment have been instrumental in the estate’s emergence as one of the most awarded Chilean wineries, in upholding the most efficient use of natural resources and in maintaining highest standards in wine production.
“We can maintain the high quality of our wine only if we stay true to our goal of being responsible stewards of our environment, our community and each other,” Tosso says.
Chile’s isolation, protected by the mighty Andes to the east and the Pacific Ocean to the west, allows grape vines to remain on their original rootstock in their purest forms. Chile’s isolated geography has protected it from the pests that plagued the vines of Europe, requiring growers to graft vines onto disease-resistant North American rootstock. Protection is not the only benefit of Chile’s geography. Its optimal climate and soil conditions produce consistent and outstanding grapes each year. The cooler coastal vineyards of Casablanca are ideally suited for Sauvignon Blanc and Pinot Noir, while Cabernet and Carmenere flourish in the warm, sundrenched central valley of Colchagua.