Marga Marga Cooperative

We are a group of winemakers who come together to accompany and market our natural wines, for our community and all those who understand wine as food for the body and soul.

All our grapes are harvested by hand, spontaneous fermentation of native yeasts. And wines without clarifying, filtering or adding SO2 and without temperature control.

MINIMUM ORDER 6 BOTTLES – Prices do not include shipping

(Due to Covid-19 situation it is important that you contact us before deliveries)

We are an Organization of Organic Certified Ecological Farmers under participatory certification system registered with the SAG, Ministry of Agriculture, Chile.

Our wines

Rojo Loco (Crazy Red) 2020

Strain: País, San Francisco, Cristal, Moscatel Rosada
Ancient local strains destemmed with a zaranda (Chilean bamboo “Colihue” sieve) and then macerated for 20 days. Stored in old barrels.
Alcoholic Strength: 11.5 °

La Zaranda 2018

Strain: Sauvignon Blanc
Destemled by hand with a zaranda (Chilean bamboo “Colihue” sieve), two days of maceration with its skins before fermentation to later evolve into a cement vat on its fine lees.
Alcoholic Strength: 12.5°

Blanco Cooperado 2017

Strain: Chardonnay
Stepped and fermented with part of the stalks and stored in cement vat on its lees.
Alcoholic Strength 15°

Tinto Cooperado 2018

Macerated for 3 days with grape marc and stalks and fermented in clay vessel with storage in old wooden barrels.
Alcoholic Strength: 12 °

Rose Muñoz Valdes 2017

Strain: Pinot Noir
Pleated and fermented with grape marc, stored in used wooden barrels, biological aging.
Alcoholic Strength: 15 °

Rosé Oxidado 2018

Strain: Pinot Noir
Grapes destemmed in zaranda and macerated 24 hours to later be stored in cement vat for 13 months.
Alcoholic Strength: 14 °

Vino de Mujeres 2020

Wine made entirely with women only as a tribute to their work in the field. Grapes of local vines destemmed by hand with a utensil called Zaranada, then natural fermentation in ancestral presses and later stored in a cement vat.

Rosé Pinot Noir 2017

Grapes are harvested by hand, worked with a 48-hour maceration, vertical press and stored in a cement vat for 18 months.
Unfiltered wine.

Cuero de Vaca 2018

Grapes fermented naturally in ancestral cowhide presses for 20 days to later be pressed and kept for 11 months in used barrels.

Macerado 72

Grapes destemmed by hand with a utensil called the Zaranda, natural fermentation, then macerated for 72 days in clay vats, to later be stored in used barrels.

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