Viña Los 3: Not just a number.

Talking about Chile is undeniably talking about wine. Our country is the fourth-largest wine producer in the world, just after France, Spain, and Italy. Each year, thousands of people travel here to discover the various wineries that, over time, have helped Chile become a leader in wine tourism in South America.

Within the Maipo Valley, many wineries stand out. Well-known names like Concha y Toro and Santa Rita are the most visited, attracting both domestic and international tourists. However, organic vineyards, experimental approaches, and alternative processes are beginning to capture the attention of those seeking more natural wines.

Viña Los 3, in the heart of the Huelquén area.

In the Huelquén sector of the Paine commune, there is a small 2-hectare (4.9-acre) property where a family has brought a dream to life—one that enchants everyone who visits.
Teresa Barrientos, Roberto Pinto, and Rafael Pinto are the team behind Viña Los 3, a beautiful winery dedicated to producing organic red wines. Since 2005, they have recognized this land as the perfect “terroir” for their wines.
The family’s connection to the wine industry is not recent. Roberto has over 20 years of experience as a viticulturist, someone who maintains grapevines and selects the best grapes for producing quality wines. Today, Roberto splits his time between working at Viña Undurraga and managing his family winery alongside his wife Teresa, a physical education teacher, former professional tennis player, and host for visits to their family estate.

Teresa Barrientos, founder of Viña Los 3 and host of their wine tours and cooking lessons.

Upon arriving at the property, the first thing you’ll notice are the rows of Carmenere and Cabernet Sauvignon vines, irrigated only through a flood irrigation system conducted once a month. This forces the plants to search for water in deep underground layers, rich in minerals and stones, making them perfect for Chile’s flagship grape.

Carmenere is a variety that was imported from Europe in the mid-19th century, specifically from the Bordeaux region of France. In Chile, it survived the most devastating plague the wine industry had ever seen. Phylloxera is a disease that attacks vines from within, decaying and killing the plants and their fruit. When the plague hit Europe, it triggered a global crisis, but Chile managed to avoid it thanks to its natural barriers: the Andes Mountains, the Pacific Ocean, and the Atacama Desert, which “isolated” the country from this agricultural catastrophe.
As a result, Carmenere and many other grape varieties survived in Chile. However, this specific variety was not rescued in Europe and was eventually mistaken for Merlot in Chile.

Chilean Merlot gained attention worldwide for its unique flavor and body. In 1994, an ampelographer (a specialist in classifying grapevines) arrived to study “Chilean Merlot.” After analyzing the provided samples, he realized the variety wasn’t Merlot but Carmenere—a grape thought to have been “extinct” for over 100 years but thriving in Chilean soil. With its vivid crimson hue during harvest season and exquisite flavor, Carmenere became a unique variety grown exclusively in Chile.

Carmenere, our flagship wine variety.

This is where our friend Roberto Pinto enters the story.

To study this grape variety, vine leaf samples were needed for analysis. A young Roberto, just beginning his career, was working at Viña Carmen, where the discovery occurred. He was asked to collect samples from the Merlot rows designated for inspection. Typically, samples should be taken from vines in the center of the row. However, whether out of laziness or sheer instinct, Roberto decided to take samples from the beginning of the row. When he delivered the samples to his boss, they were rejected as not being Merlot. Convinced he had taken samples from the correct block, Roberto was sent back to gather new ones. This time, even with samples collected properly, they still differed from conventional Merlot. His boss accompanied him to confirm the source, and those verified samples were ultimately sent to specialists, leading to the rediscovery of Carmenere.

This remarkable history inspired the family to produce a Carmenere that reflects the terroir of the land that brought it back to life. Their processes include plowing the soil with a horse (the beloved “Tres Pilas”), flood irrigation, aging the wine for six months in fifth-use American oak barrels, and an additional two and a half years in the bottle. The result is a refined Carmenere containing only natural sulfites—a wine that beautifully reflects the dedication and craftsmanship of their land.

Viña Los 3, an unique experience.

Thanks to this inspiring story, Viña Los 3 has earned a reputation in the Maipo Valley as a leader in organic wine production, implementing biodynamic practices and a deep love for the land that produces exceptional results.

Visiting this winery is just as exciting as its wines. A cellar built in the family’s backyard houses their aging room, where each bottle is labeled, numbered, and sealed by hand—true artisanal work born of passion.

The tasting room shares space with the kitchen, which has hosted private dinners and events. The decor is crowned by a breathtaking view: the majestic Andes Mountains in the background and the Maipo Valley all around.

Pucara Travel is a proud partner of Viña Los 3, pioneers in offering wine tours at this boutique winery. Write to us and be part of a unique experience where you’ll discover the hidden vineyards of the Maipo Valley.