THE WINEMAKING TEAM – Calcu Vineyards

ABOUT US

THE WINEMAKING TEAM

Executive Director and Winemaker
RICARDO RIVADENEIRA

Ricardo Rivadeneira studied in both London, UK and Santiago, Chile and has degrees in Agronomy and Winemaking.

After finishing his studies, Ricardo worked at Charles Krug in the Napa Valley and at Chateau Branaire-Ducru in France. Having returned to Chile, he took responsibility for the Development Area of one of the largest suppliers to the wine industry in Chile.

In 2004 Ricardo took over the general management of Viñedos Calcu. His contribution has been key to the conception and development of the vineyard on the Calcu estate in Marchigüe and in the definition of its wines.

Chief Winemaker
RODRIGO ROMERO

Rodrigo has a degree in Agronomy from the Universidad Católica de Valparaíso, with a specialization in fruit farming and postgraduate studies in Wine Technology and Production.

Rodrigo has worked as a winemaking and agricultural consultant in several important wineries in Chile, including Cavas Sumarinas, Veramonte and Dos Andes. Outside Chile, he has worked at wineries such as Pierre Bourée Domain, Patrick Piuze Domain and Jean Marc Brocard in Burgundy, France; Fattoria Nittardi, Castellina in Chianti and Cascina Feipu dei Massaretti di Parodi Agostino & Css in Italy; and at the Franciscan Estate Winery in Napa Valley, USA.

Rodrigo joined Calcu in 2013 as Head Winemaker.

Viticulture and winemaking consultant
XAVIER CHONÉ

Xavier Choné, based in Bordeaux, France, is an international viticulture and winemaking consultant and an expert on vineyard architecture. He develops vineyards and provides consultancy to prestigious wine companies around the world, aiming to achieve the finest possible wines by adapting them to the particular conditions in each location.

His skills lie in the detailed study of the geology and soils of each terrain, as well as the climate, geographical features and local experience. With the information gathered, Xavier is able to design vineyard architecture that allows the production of the finest possible grapes over a significant period of time.

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