The Wine

We arrived in Casablanca in 2011, and until 2017 we sorted grapes in the Valley. 2018 was the turning point, as this is the first harvest produced by our own vineyard, and there could be no better start! Marked by colder weather and with slower ripening, the grapes were harvested on March 31st. They were 100% de-stemmed and cold macerated for 4 days at 5 ° C. The fermentation took place between 22 and 25°C, followed by a new post-fermentation maceration. The wine was stored in new and used French barrels for 15 months when we bottled it without filtering. Over time, deposits may show up at the bottom.


2018 Harvest 

  • 95 Points (La Cav)
  • 94 Points Las dos hectáreas de viñedos de Attilio & Mochi se encuentran a unos 20 kilómetros en línea recta del mar, en el Bajo Casablanca. De ellas, apenas 2.400 plantas son de malbec y con todas ellas producen este tinto delicioso y refrescante, lleno de frutas rojas, de aromas a violetas y con una acidez firme, tensa. El vino se cría en barricas por unos 15 meses. Hay muy poco malbec plantado, una lástima, porque en un clima fresco, esta cepa tiene mucho potencial. (Descorchados)
  • 92 Points With dark-stone and Indian-ink aromas, this ripe, dark-fruited malbec has such pure, plum and mulberry aromas and a soft, smooth-honed palate that is ready to drink right now. Why wait? (James Suckling)

Previous vintage

  • 92 Points: Rojo púrpura. Nariz frutal, ciruela, mora, muy neto, flores azules, café en grano, guindas licorosas. En la boca es frutal, jugoso, de acidez media. Chosen The Best Chilean Malbec (La Cav)
  • 93 Points: A really mineral yet spicy nose offering up notes of violets, crushed stones, orange rind and citrus. Fine and grainy on the palate yet generously fruity with blue to dark plum flavors, firm tannins and a minerally finish. Drink now. (James Suckling)
Vinos Attilio Mochi Malbec


Vintage 2018
Appellation Casablanca Valley
Production 10 barrels (3.000 bottles)
Varieties 100% Malbec
Alcohol Content 14.5°GL
Residual Sugar 2.44g/L
Total Acidity (tartaric) 5.52g/L
pH 3.48