VIRTUAL TASTING: Artisanal Chile with Moretta & Tipaume

VIRTUAL TASTING: Artisanal Chile with Moretta & Tipaume

Virtual Tasting: Artisanal Chilé with Natalia Poblete and Maria Jose Ortuzar of Moretta, and Yves Pouzet of Tipaume
Friday, January 29th at 7:00 pm

Since you can’t visit wine country, we’re bringing wine country to your living room! Join us for a live, interactive tasting of artisinal Chilean wines with Natalia Poblete and Maria Jose Ortuzar of Moretta, and Yves Pouzet of Tipaume. Wines presented will be available for sale at Vino Venue so you can taste along for the ultimate sensory experience. Zoom invitation will be shared upon purchase of two or more bottles of wine*.

PRO TIPS: Make it a date night! Pick up our Cheese & Charcuterie platter from the Grab-N-Go fridge or order dinner for take-out or curbside. 

Tasting Menu $73


Moretta "Carigno del Maule" Carignan, Maule Valley, Chile 2016  27.
Tipaume Carménère Blend, Cachapoal Valley, Chile 2017  46.

Cheese Plate Upgrade (3 cheese/1 charcuterie) $20

Please email Rob to reserve your wine.

About Moretta:


Moretta Wines was born by the hand of Natalia Poblete and Maria Jose Ortuzar, with the aim of producing "Signature Wines" that faithfully represent the Terroir, where the whole process is carried out on a small scale. These are wines with a lot of character, which speak of where they come from and the hard work done.  The Maule Valley is the land of origin of Moretta, with its old grapes, dry farm vineyards and small grape producers. The project includes a small field in Cauquenes, a sector characterized by its gentle hills, deep soils and high presence of quartz, where the quality and characteristics that Moretta seeks to stamp on the wines are found.  

About Tipaume:


We’re a small vineyard with ungrafted plants and no irrigation, plus an underground winery in the middle of it. We produce around 12000 bottles per year: Grez and Sous la Terre (fermented and aged in small clay amphoras) and Tipaume (made in intégrales oak barrels). Our winemaking takes place at very low temperatures (below 10-12 ºC) with long skin contact (8 months for Grez, and 4-6 months for Tipaume). Fermentations last through Christmas most years. All our operation is fully Demeter certified.  

Get on the waiting list!