Casablanca Valley: Chile's Cool-Climate Revolution

Casablanca Valley exists where it shouldn't. At 33° South latitude (roughly equivalent to Casablanca, Morocco or Baghdad) you'd expect scorching heat and late-ripening reds. Instead, this narrow east-west corridor produces some of South America's most elegant Chardonnay, Sauvignon Blanc, and Pinot Noir. The valley has no river, just a seasonal creek that runs dry most of the year. What it does have is a 30-kilometer-wide gateway that funnels Pacific fog and wind directly from the coast toward Santiago, creating Chile's first modern cool-climate wine region.

This is not a subtle distinction. While the Central Valley bakes under relentless sun, Casablanca's vineyards shiver under morning fog blankets that don't burn off until noon. The temperature differential between day and night can exceed 20°C during the growing season. The valley's discovery in the 1980s fundamentally challenged Chilean wine's identity, proving that the country could produce far more than bulk Cabernet Sauvignon and Merlot.

Yet Casablanca's success story remains incomplete. Despite international acclaim for its white wines and coastal Pinot Noir, only a handful of wineries call the valley home. The region spans just 4,600 hectares of vines, minuscule compared to Maipo's 10,500 hectares or Colchagua's 13,000. Understanding why requires examining the valley's peculiar geology, its punishing wind patterns, and the economic realities of farming Chile's most expensive vineyard land.

GEOLOGY: Coastal Collision and Granite Foundations

The Casablanca Valley sits within the Chilean Coastal Range (Cordillera de la Costa), not the Central Valley depression that defines most Chilean wine regions. This geological distinction matters enormously. The Coastal Range formed through tectonic collision and volcanic activity between 150 and 65 million years ago, creating a complex mosaic of igneous, metamorphic, and sedimentary rocks fundamentally different from the alluvial deposits of the Central Valley.

Base Rock and Soil Composition

Granite dominates the valley's foundation, particularly in the western sectors closest to the Pacific. These granitic intrusions, dating from the Cretaceous period (approximately 100 million years ago), weather into coarse, sandy soils with excellent drainage. The decomposed granite (locally called arena granítica) produces soils with high quartz content, low fertility, and pH levels typically between 5.5 and 6.5.

Clay content increases moving eastward toward the Andes foothills, where colluvial deposits from ancient landslides mix with weathered volcanic material. These eastern sectors contain more loam and silt, with clay percentages reaching 30-40% compared to 10-15% in the western granite zones. Water retention capacity varies dramatically: western vineyards may hold 80-100mm of plant-available water per meter of soil depth, while eastern clay-rich sites can store 150-180mm.

Red clay soils (arcilla roja) appear in specific pockets throughout the valley, derived from iron-rich parent material. These ferruginous clays, similar to those found in parts of Willamette Valley, have become particularly prized for Pinot Noir, offering slightly better water retention than pure granite derivatives while maintaining good drainage.

Comparative Context

The contrast with neighboring regions illuminates Casablanca's distinctiveness. In Maipo Valley, 60 kilometers southeast, alluvial deposits from Andean rivers dominate, creating deep, fertile soils with rounded river stones (piedras rodadas) that store and radiate heat. Casablanca's soils, by comparison, are shallower (typically 60-120cm to bedrock versus 200-400cm in Maipo), less fertile, and cooler.

The comparison to Aconcagua Valley, immediately north, proves equally instructive. Aconcagua's inland sectors experience Mediterranean warmth, with granite soils producing powerful Cabernet Sauvignon and Syrah. Casablanca shares the granite foundation but receives dramatically different climatic influence, transforming the same geological substrate into cool-climate terroir.

Soil fertility in Casablanca ranks among Chile's lowest, with organic matter content typically 1-2% and nitrogen levels requiring careful management. This poverty, combined with shallow depth to bedrock, naturally restricts vine vigor: a significant advantage for quality wine production but an economic challenge for growers accustomed to Central Valley yields.

CLIMATE: The Fog Factory

Casablanca's climate defies its latitude. While Santiago, just 80 kilometers east, regularly exceeds 35°C in summer, Casablanca's vineyards struggle to reach 25°C on many January afternoons. The valley functions as a natural wind tunnel, channeling marine influence directly from Valparaíso Bay inland toward the Central Valley.

Temperature Patterns and Growing Season

Mean January temperatures (Southern Hemisphere summer) range from 16-18°C, comparable to Carneros or the Sonoma Coast rather than Mediterranean regions at similar latitudes. Growing degree days (GDD) on the Winkler scale measure 1,200-1,400 in western sectors and 1,400-1,600 in eastern zones, firmly within Region I (cool) to Region II (moderate) classifications.

The diurnal temperature variation provides Casablanca's signature: nights regularly drop to 8-10°C even during peak ripening season, preserving acidity while sugars accumulate slowly during abbreviated warm afternoon periods. This pattern extends the growing season by 2-3 weeks compared to Maipo, with harvest typically occurring mid-March to late April versus late February to mid-March in warmer valleys.

Frost risk bookends the growing season. Spring frosts (September-October) can damage early budbreak, while autumn frosts (late April-May) occasionally threaten late-ripening varieties. The valley's east-west orientation creates significant mesoclimate variation: cold air drainage flows westward toward the coast on calm nights, making eastern hillside sites less frost-prone than valley floors.

Wind: The Defining Challenge

Wind shapes every viticultural decision in Casablanca. Afternoon westerlies, driven by pressure differentials between the cool Pacific and hot Central Valley, regularly exceed 30 km/h during the growing season, with gusts reaching 50-60 km/h. These winds begin around 11 AM as morning fog burns off and intensify through late afternoon.

The viticultural consequences are profound. Wind stress reduces photosynthetic efficiency, slows ripening, and can damage shoots and developing clusters. Leaf tatter and berry dehydration become management concerns in exposed sites. Many growers plant windbreak trees (typically eucalyptus or poplar) along western vineyard edges, though these compete for water and nutrients in the root zone.

Wind does offer advantages: it disperses morning fog more quickly than would occur through solar heating alone, reduces disease pressure by keeping canopies dry, and moderates afternoon temperatures through evaporative cooling. Skilled viticulturists work with the wind rather than fighting it, using training systems that present minimal surface area to prevailing westerlies.

Rainfall and Water Stress

Annual precipitation averages 350-450mm, with 80-85% falling between May and September (winter). Summer drought is absolute: many sites receive less than 10mm from December through March. This Mediterranean pattern necessitates irrigation for commercial viticulture.

Water availability has emerged as Casablanca's limiting factor. Unlike Central Valley regions with access to abundant Andean snowmelt, Casablanca relies on groundwater aquifers recharged only by direct precipitation. Wells must drill 80-150 meters to reach reliable water tables, and extraction permits (derechos de agua) have become increasingly restricted as aquifer levels decline.

Irrigation strategy separates competent from exceptional viticulture in the valley. Deficit irrigation (applying 60-80% of calculated vine water needs) has become standard practice, stressing vines enough to limit vigor and concentrate flavors without risking crop loss. Drip irrigation dominates, typically delivering 2-4 liters per vine per day during peak demand periods.

Climate Change Impacts

Temperature data from 1990-2020 shows concerning trends. Mean growing season temperatures have increased 0.8-1.2°C, with more pronounced warming in minimum (nighttime) temperatures than maximums. The frost-free period has extended by approximately 10 days. Harvest dates have advanced by 5-8 days on average, even as growers deliberately delay picking to achieve phenolic ripeness.

These shifts threaten Casablanca's cool-climate identity. Varieties that struggled to ripen in the 1990s (Syrah, Merlot, even Cabernet Sauvignon) now achieve full maturity in eastern sectors. Some producers have responded by planting higher-elevation sites (up to 450 meters versus the traditional 200-300 meters) or shifting focus to the valley's coolest western reaches near Tapihue and Lo Ovalle.

GRAPES: The Cool-Climate Quartet (Plus Syrah)

Casablanca's varietal identity coalesced around four grapes: Chardonnay, Sauvignon Blanc, Pinot Noir, and Syrah. This represents a radical departure from Chilean tradition, where Cabernet Sauvignon and País dominated for centuries.

Chardonnay: The Foundation

Chardonnay arrived in Casablanca during the valley's pioneering phase in the mid-1980s, planted by visionaries like Pablo Morandé (then winemaker at Concha y Toro) who recognized the variety's potential in cool sites. Today, Chardonnay accounts for approximately 35-40% of valley plantings, making Casablanca Chile's premier Chardonnay region.

Clonal Selection and Viticulture: Early plantings relied heavily on "Mendoza" selections from Argentina, genetically diverse but often virus-infected. Modern vineyards favor certified Dijon clones (particularly 76, 95, and 96) and the Wente clone, selected for their moderate vigor and ability to ripen in cool conditions. Typical yields range from 6-9 tons per hectare, substantially lower than Central Valley norms of 12-15 tons.

Rootstock selection has evolved dramatically. Early plantings used ungrafted vines or low-vigor rootstocks like 101-14, but phylloxera detection in the late 1990s forced replanting on resistant stocks. SO4 and Riparia Gloire dominate current plantings, chosen for their phylloxera resistance and adaptation to Casablanca's granite-derived soils with moderate drought tolerance.

Soil Preferences: Chardonnay performs across Casablanca's soil spectrum but shows distinct stylistic variation. Granite-based western sites produce wines with pronounced minerality, higher acidity (pH 3.2-3.4), and citrus-stone fruit profiles. Eastern clay-loam sites yield richer, more tropical expressions with slightly lower acidity (pH 3.4-3.6) and better texture.

Wine Styles: Casablanca Chardonnay ranges from unoaked, stainless-steel fermented wines emphasizing pure fruit and acidity to barrel-fermented, lees-aged expressions with considerable complexity. The best examples balance ripe fruit (white peach, nectarine, citrus) with vibrant acidity and subtle oak integration, avoiding both the flabbiness of warm-climate Chardonnay and the austerity of cool-climate extremes. Alcohol typically ranges from 12.5-14%, moderate by New World standards.

Sauvignon Blanc: Coastal Precision

Sauvignon Blanc represents Casablanca's most internationally recognized success, producing wines that challenge New Zealand's Marlborough for intensity and Loire's Sancerre for elegance. The variety covers approximately 25-30% of valley plantings, concentrated in the coolest western sectors.

Viticulture and Terroir Expression: Sauvignon Blanc thrives in Casablanca's granite-sand soils, where low fertility and good drainage stress vines appropriately. The variety's naturally vigorous growth habit requires careful canopy management, shoot thinning, leaf removal, and cluster thinning are standard practices. Yields of 7-10 tons per hectare balance quality and economic viability.

The variety's aromatic potential reaches full expression under Casablanca's cool conditions. Extended hang time (90-100 days from flowering to harvest versus 80-90 in warmer regions) allows methoxypyrazines (bell pepper, herbaceous notes) to metabolize while thiols (passion fruit, grapefruit, boxwood) develop. Harvest typically occurs at 12-13° Brix with natural acidity of 7-9 g/L (as tartaric acid).

Wine Character: Casablanca Sauvignon Blanc occupies a middle ground between Old and New World extremes. Compared to Marlborough, the wines show more restraint, with less overt tropical fruit and more citrus-mineral character. Compared to Loire, they offer more immediate fruit expression and slightly softer acidity. The best examples combine grapefruit, lime, and wet stone minerality with subtle herbaceous complexity, finishing long and dry. Alcohol ranges from 12-13.5%.

Pinot Noir: The Ambitious Gamble

Pinot Noir represents Casablanca's most ambitious project and most variable results. The variety covers approximately 15-20% of plantings, with quality ranging from dilute and vegetal to genuinely compelling.

Clonal Diversity and Site Selection: Pinot Noir's notorious genetic instability means clonal selection matters enormously. Early plantings used so-called "Pommard" selections of uncertain provenance, often yielding rustic, jammy wines. Modern vineyards incorporate Dijon clones (113, 114, 115, 667, 777) selected for aromatic complexity and structural finesse, plus heritage selections like Wädenswil 2A.

Site selection separates success from failure. Pinot Noir requires Casablanca's coolest sites, western sectors with maximum fog influence and red clay soils that provide slightly better water retention than pure granite derivatives. Even then, the variety walks a tightrope between underripeness (vegetal, thin) and overripeness (jammy, alcoholic), with the window for optimal harvest spanning just 7-10 days.

Viticultural Challenges: Pinot Noir's thin skins and tight clusters make it susceptible to fungal diseases, though Casablanca's afternoon winds and low humidity provide some protection. The variety's early budbreak exposes it to spring frost risk. Yields must be restricted to 4-6 tons per hectare (lower than Chardonnay or Sauvignon Blanc) making Pinot Noir economically challenging for small growers.

Wine Expression: Successful Casablanca Pinot Noir shows red cherry, cranberry, and strawberry fruit with earthy-mushroom complexity and bright acidity. The best examples achieve silky texture and aromatic lift, with alcohol around 13-14% and pH typically 3.5-3.7. The wines lack Burgundy's ethereal complexity and Oregon's density but offer their own coastal elegance, when everything aligns.

Syrah: The Coastal Surprise

Syrah's presence in Casablanca initially puzzled observers familiar with the variety's Rhône origins and warm-climate associations. Yet coastal Chilean Syrah, particularly from Casablanca and neighboring San Antonio, has emerged as one of South America's most distinctive expressions of the variety.

The Cool-Climate Syrah Phenomenon: Casablanca Syrah occupies approximately 10-15% of plantings, concentrated in eastern sectors with more heat accumulation and clay-rich soils. The variety requires the valley's warmest sites to achieve phenolic ripeness, typically harvested 2-3 weeks after Pinot Noir at 13-14° Brix.

Cool conditions fundamentally alter Syrah's aromatic and structural profile. Instead of the black fruit, leather, and roasted meat character of warm-climate expressions, Casablanca Syrah emphasizes red fruit (raspberry, red plum), floral notes (violet), white pepper, and olive tapenade. Whole-cluster fermentation, increasingly common, adds stem tannin structure and additional aromatic complexity.

Wine Character: The best examples achieve 13.5-14.5% alcohol (restrained by New World standards) with bright acidity (pH 3.5-3.7) and firm but fine-grained tannins. The wines offer immediate drinkability while showing aging potential of 5-10 years. They reference Northern Rhône more than Barossa or Paso Robles, though with distinctly Chilean coastal character.

Minor Varieties

Small plantings of Merlot, Cabernet Sauvignon, and Carmenère exist in Casablanca's warmest eastern sectors, but these varieties struggle to define a clear identity. Gewürztraminer shows occasional promise in western sites, producing aromatic but dry wines. Riesling remains experimental, with too few plantings to draw conclusions.

WINES: Styles, Methods, and Evolution

Casablanca wine production emphasizes technical precision and stylistic clarity over traditional methods or natural wine philosophy. The valley's youth (serious commercial production began only in the late 1980s) means winemaking approaches evolved alongside international trends rather than following generational tradition.

White Wine Production

Harvest and Handling: White grapes are typically harvested at night or early morning to preserve freshness, arriving at the winery at 8-12°C. Whole-cluster pressing dominates, with modern pneumatic presses extracting juice gently to minimize phenolic extraction. Free-run juice and light press fractions are typically separated, with press wine used for blending or declassified.

Fermentation Approaches: Sauvignon Blanc destined for fresh, aromatic styles undergoes cool fermentation (14-16°C) in stainless steel using cultured yeasts selected for thiol expression. Fermentation lasts 15-20 days, with temperature control critical to preserving volatile aromatics. Wines are typically racked off gross lees, filtered, and bottled within 4-6 months of harvest.

Chardonnay intended for premium bottlings follows a different path: barrel fermentation at 16-18°C using ambient or selected yeasts, followed by lees stirring (bâtonnage) for 3-8 months. French oak dominates, with new oak percentages ranging from 20-40% for top cuvées. Malolactic fermentation occurs naturally in barrel for richer styles, while cooler-climate expressions may block malo to preserve acidity.

Aging and Bottling: Fresh white wines see minimal aging, released within 6-8 months of harvest to preserve primary fruit character. Premium Chardonnays age 8-14 months in barrel plus 2-4 months in bottle before release. Sulfur dioxide management has improved dramatically since the 1990s, with current additions typically 80-120 ppm total SO₂ at bottling versus 150-180 ppm in earlier eras.

Red Wine Production

Extraction and Fermentation: Pinot Noir and Syrah receive different treatment based on stylistic goals. Pinot Noir typically undergoes 3-5 days cold maceration before fermentation, with gentle extraction through pump-overs or punch-downs. Fermentation temperatures range from 26-30°C, cooler than typical for red wines, to preserve aromatic complexity. Total maceration lasts 10-15 days for Pinot Noir, 15-20 days for Syrah.

Whole-cluster inclusion, once rare in Chilean winemaking, has become increasingly common for Pinot Noir (10-30% whole clusters) and Syrah (20-50%). This technique, borrowed from Burgundy and Northern Rhône, adds structural complexity and savory character while requiring perfectly ripe stems to avoid vegetal notes.

Oak Aging: Red wines age 8-14 months in French oak, with new oak percentages typically 20-40% for Pinot Noir and 30-50% for Syrah. Barrel selection has become more sophisticated, with coopers like François Frères, Damy, and Taransaud favored for their fine-grained oak and moderate toast levels. Some producers have experimented with larger formats (500L puncheons, 600L demi-muids) to reduce oak influence while allowing gradual oxygen exposure.

Fining and Filtration: Most commercial wines undergo light fining (egg white or isinglass for reds, bentonite for whites) and sterile filtration before bottling. A small but growing number of producers bottle unfined and unfiltered, accepting slight sediment and haze risk in exchange for perceived textural advantages.

APPELLATIONS AND SUB-ZONES

Casablanca Valley operates under Chile's Denominación de Origen (DO) system, established in 1995. The valley itself constitutes a single DO (Valle de Casablanca) without official sub-appellations. However, distinct geographical zones have emerged through common usage:

Western Casablanca (Tapihue, Lo Ovalle, Las Dichas)

The coolest sector, extending from the valley's western edge near Quintay inland approximately 10 kilometers. Morning fog persists until noon or later, with afternoon temperatures rarely exceeding 24°C. Granite-sand soils dominate. This zone produces the valley's most mineral-driven Sauvignon Blanc and most elegant Chardonnay. Pinot Noir shows promise but requires careful site selection.

Central Casablanca (Casablanca town area)

The valley's historic core, surrounding the town of Casablanca. Slightly warmer than western sectors but still decidedly cool, with mixed soils showing more clay influence. This zone produces balanced Chardonnay and Sauvignon Blanc with good ripeness and maintained acidity. Most valley wineries are located here.

Eastern Casablanca (toward San Francisco de Limache)

The warmest sector, where the valley transitions toward the Central Valley climate. Clay-loam soils with better water retention. This zone produces the valley's most successful Syrah and occasional Merlot, plus richer styles of Chardonnay. Some producers question whether this sector truly expresses Casablanca's cool-climate identity.

Elevation Zones

Vertical zonation has emerged as increasingly important. Valley floor sites (150-250 meters elevation) experience more frost risk and less diurnal variation than hillside sites (250-450 meters), which benefit from better air drainage and slightly cooler daytime temperatures. The highest sites, still experimental, push toward 500 meters.

PRACTICAL MATTERS: Drinking, Keeping, and Pairing

When to Drink

Sauvignon Blanc: Drink within 2-3 years of vintage for maximum freshness and aromatic intensity. The wines are not built for aging, though exceptional examples can hold 4-5 years.

Chardonnay: Fresh, unoaked styles drink best within 2 years. Barrel-fermented premium bottlings develop for 3-5 years and can hold 6-8 years, though they rarely improve beyond that window. The wines lack the oxidative aging potential of white Burgundy.

Pinot Noir: Most examples drink best within 3-5 years of vintage, offering fresh fruit and bright acidity. Top bottlings from exceptional vintages can develop for 6-8 years, gaining secondary complexity while maintaining fruit core.

Syrah: Drink within 4-6 years for most bottlings. Premium examples from warm vintages can age 8-10 years, developing savory complexity while retaining the red fruit character that defines coastal Chilean Syrah.

Serving Temperatures

Casablanca's bright acidity and moderate alcohol make the wines sensitive to serving temperature. Sauvignon Blanc shows best at 8-10°C, cold enough to emphasize freshness without muting aromatics. Chardonnay requires 10-12°C, warmer than typical for white wines to allow texture and complexity to emerge.

Pinot Noir and Syrah both benefit from slight chilling: 14-16°C rather than room temperature. This preserves the wines' red fruit character and prevents alcohol from dominating. Decanting benefits young Syrah (1-2 hours) but rarely helps Pinot Noir, which can lose aromatic intensity with excessive aeration.

Food Pairing

Casablanca wines' defining characteristic (bright acidity combined with moderate alcohol) makes them exceptionally food-friendly. The wines cut through richness without overwhelming delicate flavors.

Sauvignon Blanc: Classic pairings include raw oysters, ceviche, goat cheese, and grilled fish. The wine's herbaceous notes complement cilantro, parsley, and other fresh herbs common in Chilean cuisine. Avoid heavy sauces and very spicy preparations that clash with the wine's aromatic intensity.

Chardonnay: Barrel-fermented styles match grilled or roasted chicken, pork, and rich fish (salmon, sea bass). The wine's texture handles cream-based sauces and butter preparations. Fresh styles suit lighter seafood and vegetable dishes.

Pinot Noir: The wine's red fruit and acidity pair naturally with duck, game birds, salmon, and mushroom-based dishes. The coastal character complements grilled preparations better than braised or stewed dishes. Avoid heavily spiced foods and charred meats that overwhelm the wine's delicacy.

Syrah: The variety's savory character and moderate tannin match grilled lamb, beef, and game meats. The wine's olive and herb notes complement Mediterranean preparations. Unlike warm-climate Syrah, Casablanca expressions work with lighter meat preparations, grilled rather than braised.

Vintage Variation

Casablanca's cool climate makes vintage variation significant, though less extreme than in Burgundy or Germany. Key factors include spring frost damage, summer fog persistence, and autumn rainfall.

Exceptional Vintages (2015, 2017, 2019): Warm, dry growing seasons with minimal spring frost and no autumn rain. Wines show ripe fruit, balanced acidity, and structural completeness. All varieties succeed.

Very Good Vintages (2013, 2016, 2018, 2020): Normal to slightly warm conditions with manageable challenges. Whites excel; reds show variability based on site selection and harvest timing.

Challenging Vintages (2014, 2021): Cool, wet conditions or extreme drought stress. Whites maintain quality through natural acidity; reds struggle with underripeness or excessive concentration. Producer selection becomes critical.

Recent Trends: Climate change has reduced vintage variation, with fewer truly cool years but also fewer ideal seasons. The 2023 vintage, affected by extreme heat spikes, tested Casablanca's cool-climate credentials.

THE CASABLANCA PARADOX: Success Without Scale

Casablanca Valley's international reputation exceeds its physical footprint. The valley produces less than 5% of Chilean wine by volume but commands premium pricing and critical attention. This paradox reflects both opportunity and limitation.

The valley's small scale results from geographical constraints (limited suitable land), economic factors (high land and water costs), and climate challenges (wind, frost, extended growing season). Expansion potential exists primarily at higher elevations and in the western sectors, but water availability increasingly limits development.

The valley's future likely involves intensification rather than expansion: replanting with better clones and rootstocks, precision viticulture using technology to manage site variation, and continued stylistic refinement. Climate change may force difficult decisions about varietal selection, with Pinot Noir potentially retreating to the coolest sites while Syrah and even Cabernet Sauvignon expand.

What remains certain is Casablanca's role in transforming Chilean wine's identity. The valley proved that Chile could produce world-class cool-climate wines, opening the door for subsequent coastal exploration in San Antonio, Leyda, and Bio-Bio. Whether Casablanca maintains its position as Chile's premier cool-climate region or becomes one voice in a larger coastal chorus remains to be seen.

For now, the fog still rolls in each morning, the wind still howls each afternoon, and the granite soils still yield wines of precision and elegance, improbable expressions of place at an impossible latitude.

Sources and Further Reading

• Robinson, Jancis, ed. The Oxford Companion to Wine, 4th Edition. Oxford University Press, 2015.
• Robinson, Jancis, Julia Harding, and José Vouillamoz. Wine Grapes: A Complete Guide to 1,368 Vine Varieties. Ecco, 2012.
• GuildSomm Reference Library, Casablanca Valley section. Accessed 2024.
• Pszczólkowski, Philippo and Alejandro Vrsalovic. Viñas de Chile: Geografía y Patrimonio. Editorial Universitaria, 2019.
• Chilean Wine Institute (Vinos de Chile). Regional production statistics and technical bulletins, 2015-2023.
• Servicio Agrícola y Ganadero (SAG) Chile. Viticultural zone classifications and climate data.
• Personal correspondence with Casablanca producers and viticulturists, 2020-2024.
• Gladstones, John. Wine, Terroir and Climate Change. Wakefield Press, 2011.
• Anderson, Kym and Vicente Pinilla, eds. Wine Globalization: A New Comparative History. Cambridge University Press, 2018.

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