After studying agriculture and working for two years in San Pedro Vineyards in Chile, enologist Felipe Uribe studied at Polytechnic University in Madrid, Spain, where he attained his master’s degree in viticulture and enology. After stints at La Crema, Miravalle, and William Fèvre Chile—where he was awarded the prize for “the most innovative Chilean wine of 2012” granted by the newspaper El Mercurio—Uribe began looking for new challenges.
After one of his trips to the Andes, Uribe was motivated to produce an exotic, elegant, unique wine and began Andes Plateau as a project based at 700 meters above sea level. This is the origin of his first wine, called 700—a bright, low-alcohol and high-acidity wine that is fermented with native yeast. Vineyards at this altitude enjoy a cool, sunny climate that allows a slow maturation of the grapes. The granitic, colluvial, alluvial mountain soils and the precise election and management of the vines enable the delivery of unique quality fruit that can transmit its high-Andes origin with lower-alcohol wines, vibrant acidity, and an unknown elegance.