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Location and climate: 

The winery is located in Leyda, in the San Antonio Valley, Chile, between the Pacific Ocean and the Andes Mountain. The valley runs parallel to the central valley of Chile. It is between the coastal range of hills and the Pacific Ocean situated on gentle rolling hills with poor soils and very dry climate.  The proximity to the Ocean delivers a constant cool breeze that cools down the grapes, slowing down the ripening process, which allows for harvesting at the optimum phenolic point. 


The climate is characterised by its well-defined seasons and a low day temperature differentials due to the maritime influence. Latitude: 33° 40’ 55.8’ latitude south; longitude: 71° 30’ 43.5’ longitude west: privileged coordinates for the production of cold climate grapes.  

Amayna stems from heterogeneous soils due to a dry coastal climate. Here we can find two soil types: 


Granitic soil

It can be found along hills and slopes and makes up 20% of the total surface. This soil is made up of red clay bearing high ferric oxide content. Vastly fractured granitic quartz rock appears at a depth of 50cm.


Alluvial soil

It is found along the hillsides. This soil is rich in clay, with a great deal of gravel and round stones.

All grapes are from their own vineyards.

The area planted in production is 37 acres that were planted from 1999 onwards with Chardonnay, Sauvignon Blanc, Pinot Noir, and Syrah grape varieties



The Garcés Silva family has long been involved in agriculture, livestock and grape growing, as well as the beverage, financial, and real-estate industries. The winery that bears the family name was founded by José Antonio Garcés Silva, a businessman who acquired the property in the Leyda Valley, thus becoming one of the pioneers in the area’s vitivinicultural development. 

Here is a little of history of its development through the years: 

1998 - Founders of the Leyda Valley Construction of the irrigation system.

1999 - Plantation of the first vineyards (Sauvignon Blanc, Chardonnay and Pinot Noir)

2002 - Construction of the Amayna winery: the first in the Leyda Valley.

2003 - First Amayna vintage Sauvignon Blanc, Sauvignon Blanc Barrel Fermented, Chardonnay and Pinot Noir.

2008 - Amayna releases its first vintage of Amayna Syrah 2007.



The winery’s architecture is inspired by its environment: the soft rolling hills between the Coastal Mountain Range and the sea. The surroundings determine the different levels within the winery, which allow for a gentle handling of the grapes and musts.


The wine therefore decants by gravity to preserve all the aromatic potential and strengthen the characteristics of our wines. The winery has a vinification capacity of 285,000 litres in stainless steel tanks with temperature-control jackets and 120,000 litres in Taransaud fine-grained French oak barrels made in Beaune, Burgundy. Amayna produce 18,000 cases per year.



The grapes are picked entirely by hand and brought to the winery in 10-kg bins. The clusters and berries are also hand-selected for cleaner processing and greater quality control. The daily harvest (of not more than 15,000 kg) is cooled down over night at 7°C before crushing. 

Gravitational flow implies that pumps are not used in the winemaking process, providing a number of advantages including greater hygiene, reduced maltreatment of musts and wines, less astringency and greater elegance. The barrel room is equipped with a modern temperature and humidity control system that allows them to maintain and improve the quality of the wine ageing in barrels.



Sustainable vineyard management improves the quality of Amayna wines, allows them to discover and enhance the characteristics of the terroir, and be proactive in protecting the health of their employees and environment.

Guided by the concept of sustainability, the winery’s architecture contributes greatly to the ability to save energy during the vinification and ageing processes because it was designed to use gravity instead of pumps. Its also extends the use of natural light for longer periods during the day.

They have conducted studies of the land to protect its natural flora and fauna. The winery has adapted to the terrain and intervened in the ecosystem as little as possible. Through proper vineyard management and by observing and taking advantage of the valley’s positive characteristics, they have achieved a more organic style of management and production with minimal use of chemicals.


The pressure of pests (insects, spiders) has decreased in our vineyards due to a mobile chicken coop used in the fields and allowing the chickens to act as a natural means of pest control. The coop is moved from sector to sector as needed and in accordance with the phenological stages of the plants, thereby preventing the use of insecticides. Amayna also uses sheep to naturally combat weeds before bud-break in the vines. The animals partially remove the weeds and thereby help moisture retention in the soil, nutrient recycling, and impede erosion. Their manure also fertilizes the plants. 



Many factors influence the quality of a wine. One of the most important is the high degree of dedication shown by the vineyard work teams. Many generations of the Amayna team were born in this land; they know better than anyone its secrets which go into the magic of Amayna. 

Winemaker: Francisco José Ponce Sanhueza

Winemaker: Jean Michel Nouvelle

Viticulturist: Ignacio Casal Larrain

Agriculture Manager: Rodrigo Heredia Sepúlveda