Freshness is a defining trait of Vistamar’s wines. Since 1997, the winery has explored Chile’s cool-climate terroirs through lively and elegant white, rosé and red wines. The slow ripening of the grapes in these microclimates, combined with the meticulous winemaking led by the talented Daniela Salinas, results in labels that faithfully express their origins: vibrant, refreshing and beautifully linear.

Below are a few suggestions to turn the Easter meal into a complete experience.

Cod, seafood and vegetables: Vistamar EJE Costa Sauvignon Blanc or Chardonnay

The precise acidity and mineral notes of the EJE Costa white wines — sourced from cool coastal terroirs — cut through the richness of cod with olive oil while enhancing herbs and roasted vegetables. A combination that works equally well with traditional recipes and contemporary reinterpretations.

Roast lamb and grilled meats with salads: Vistamar Block #3 Carménère or Vistamar Block #12 Cabernet Sauvignon

The Block line is sourced from the best vineyard parcels of Vistamar. These Carménère and Cabernet Sauvignon reds originate in the La Moralina estate, in the Cachapoal Andes Valley. Elegant and well structured, they combine balanced tannins and acidity to complement the richness of roast lamb and other grilled meats often served on Easter Sunday.

Sweet desserts and milk chocolate: Vistamar Late Harvest

Made from late-picked grapes grown in the Casablanca Valley, Vistamar Late Harvest Sauvignon Blanc offers a sweetness perfectly balanced by acidity — enough to lift even the richest dessert.

Every Vistamar wine captures the climate character of the land it comes from: the cool coastal breeze, the fresh Andean winds, and the quiet patience of each ripening cycle. Enjoying these wines during your Easter culinary celebrations elevates what is already special into something truly memorable.