Excellence, innovation and sustainability have marked the history of Viña Concha y Toro. Today, after a successful period of transformation, the company has laid the foundations for continued future growth.

Viña Concha y Toro celebrates its 140th anniversary in 2023, with an opportunity to renew its commitment to the premiumization of its portfolio, as well as to the innovation that characterizes it and inspires the teams to perform with passion and excellence every day to produce brands that accompany memorable experiences for consumers around the world.

After 140 years, Viña Concha y Toro is among the leading wine producers in the world thanks to the brands of origin Chile -such as Casillero del Diablo, Marques de Casa Concha and Don Melchor- that have conquered millions of consumers for their high quality and maintain an undisputed leadership position in the competitive wine industry. They also highlight the emergence of new brands such as Diablo, Marques de Casa Concha Heritage, Unrated and Gran Reserva. From Argentina, Trivento Malbec stands out, with its undisputed prominence among its peers, while from California, the Bonterra brand is the leader in the organic market.

In 2022, the brands of the three origins had 188 recognitions over 90 points in the most important specialized media worldwide. In addition, the publication International Wine Intelligence once again choose Casillero del Diablo as the second Most Powerful Wine Brand in the World, a list that also includes Frontera, another relevant brand for the company.

New launches

This anniversary is also an opportunity to look to the future of the company with new innovative launches aligned with global trends.

A noteworthy launch is Diablo and its line extensions, which after only a few years in the market is already positioned as one of the company’s best-selling brands. In addition, Unrated, a disruptive proposal that has positioned itself as the leading Chilean Cabernet Sauvignon in the United States in the category.

Continuing with launches focused on the preferences of our consumers, Concha y Toro successfully presented Casillero del Diablo Belight, a low-calorie and low-alcohol proposal in its Sauvignon Blanc and Rosé varieties.

Another novelty this year is that in order to be a relevant player in the luxury wine segment, Viña Concha y Toro created a new commercial area dedicated exclusively to high-end brands: Luxury Brands Division. The area has the objective of developing selected luxury wine brands, with a global reach, but with a special focus on some key markets, such as Asia, the United States and Brazil.

Focus on Sustainability and Innovation

With an eye to the future, in the second decade of the 21st century, the holding company incorporates Sustainability and Innovation as fundamental pillars for the company’s transcendence. The ambitious sustainability agenda initiated just over a decade ago aims to achieve regenerative practices with the objective of having a positive impact, that is, giving back to the land and the community more of what it has given us, aligned with the Sustainable Development Goals (SDGs) (3).

Since 2015, Viña Concha y Toro has been part of the Dow Jones Sustainability Index and since 2021 of the global community of B Corporations.

Some achievements in terms of sustainability are the reduction of 50% of the carbon footprint in 10 years in our operation in Chile, the safeguarding of more than 4,200 hectares of native forest and having managed to be completely supplied with renewable electricity in our operations in Chile, Argentina and the United States.

Likewise, nine years ago we created the Center for Research and Innovation with the objective of incorporating innovation to the traditional processes of winemaking, as well as being a contribution to the national wine industry. The goal is to Innovate to Transcend. We are already seeing interesting results, such as various techniques that save 18% of irrigation water and the development of “plants 2.0” free of 11 diseases and viruses that affect the vine, allowing them to last longer and be better prepared for climate change.