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One evening in March 1996 they were sitting out on the terrace at the house of one of the three, to talk over a drink and relax after the working day. But this was not just any drink, but rather the dumb witness to a project that they had been mulling over for some time. The plan was to put into practice the idea of building a restaurant in the Casablanca Valley - a different kind of restaurant, aimed at the tourist boom in the area and highlighting the increasing vine-growing activity going on at that time in the valley. It would be a restaurant featuring typical Chilean food, plus an international cuisine, where all the wineries in the valley would have the opportunity to present their wines and publicize the booming activity that was developing in Casablanca.
The three friends were imagining the place, the way in which they would introduce each winery and the dishes to be included on the menu.
Based on their enological and commercial experience in the wine world, they even thought of having a small winery on the premises, with steel tanks and oak casks, where restaurant customers would be able to get an idea of how wines are made, even if on a small scale. It would be a "mini-winery", which would let them produce about 30,000 cases that they would offer in the restaurant, and send to a few foreign markets.
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