Viña VIK

In this magical place known in the Mapuche language as Millahue, meaning “place of gold,” the dream of Alex Vik and Carrie Vik was born. Nearby gold-panning sites were already in use in the 16th century, shortly after the Spanish Conquest. Surrounded by a team of winemakers, climatologists, geologists, and agronomists, the couple developed their ambitious vineyard project in the Cachapoal Valley, more precisely in Millahue.

Holism

Holism is the concept that best reflects the spirit of VIK. It represents the union between humans and nature as a whole. Environment, human and social development, and the integration of art and architecture—together, these elements create a powerful, living synergy.

Environmental Commitment

Clean energy: I-REC certified, VIK sources 100% of its electricity from renewable, clean, non-polluting energy.

Biodiversity conservation: A negative carbon footprint, supported by 2,000 hectares of native forest and biological corridors. VIK also plants Quillaja, an indigenous tree species.

Recycling: The winery has implemented recycling protocols, including the reuse of naturally fallen trees—used to heat their own barrels—and composting for the organic garden.

Sustainable winemaking: VIK promotes environmentally respectful viticultural and oenological practices. Fermentations are spontaneous, with no added yeasts.

Sustainable architecture: A reflective water basin naturally cools the barrel cellar and winery roof. Natural light floods interior spaces, minimizing electricity use. A translucent roof allows staff to work during the day without artificial lighting.

Social Commitment

Cooperation and collaboration: The winery works closely with regional academic institutions such as the Universidad Bernardo O’Higgins to support local development strategies.

Local economy: VIK prioritizes products from local suppliers and small businesses. The estate also promotes endangered endemic varieties, such as Rosado and Tenca tomatoes.

Community involvement: VIK partners with the San Vicente de Tagua Tagua football school, an athletics and education program offering young people access to sports during their studies.

Chilean cuisine and culture: The estate features an organic garden spanning over 2 hectares, producing around 250 varieties of fruits, vegetables, flowers, and edible herbs. Also present are Coyonka chickens, a Mapuche heritage breed known for their distinctive blue eggs.

BARROIR — Barrel + Terroir

New and used French oak barrels are toasted using wood from century-old roble trees that have completed their natural life cycle.

AMPHORE — Amphora + Terroir

To create its amphorae, VIK collaborated with one of the region’s most talented potters. Alongside winemaker Cristián Vallejo, he explored the vineyard for months, digging two-meter-deep test pits to find the ideal clay. Twenty amphorae were crafted from a blend of Millahue clay and kaolinite.

The soul of VIK lies in its holistic wines: VIK, Milla Cala, the “A” blends, and La Piu Belle.
Their signature is expressed through elegance, complexity, balance, depth, and power, driven by vibrant energy and pure fruit.