Vik Chile
Vik Chile
There is more to life than wine, although you may not know it – or care – at Vik Chile. Seven glass houses plus 22 rooms, filled with an unprecedented collection of art, overlook 11,000 acres of vines, valleys, and the Andes beyond at this adventurous hilltop retreat. Days are spent touring the innovative winery, tasting with oenologists, biking and horseback riding through the vineyards and surrounding mountain trails, or indulging at the spa. At Milla Milla, the restaurant at Vik, no-fuss, farm-to-table authentic South American cuisine is, of course, paired with Vik wine. Join the chef for a market visit and cooking class.
Hotel Tip
Stay during harvest and you can go picking with the crew. They only go out at night, when the grapes have cooled (hot grapes mean more sugar and lower quality of wine). –Sue Lyall Hove, EnglandVirtuoso Preferred Supplier Since 01 Mar 2016
Virtuoso Amenities
For 2025:
- Upgrade on arrival, subject to availability
- Daily Buffet breakfast for up to two guests per bedroom, served in the restaurant
- $100 USD equivalent Resort or Hotel credit to be utilized during stay (not combinable, no cash value if not redeemed in full, credit is applicable towards Food, Beverage, and Spa Services)
- Early Check-In / Late Check-Out, subject to availability
- Complimentary Wi-Fi
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Sustainability
Our Commitment
1. 100% RENEWABLE ENERGY USE
VIK has accredited, through final certification under the I-REC standard, that 100% of the electricity it uses comes from renewable, clean and non-polluting energy sources.
2. WINES OF CHILE SUSTAINABILITY CODE
VIK has incorporated another aspect into its constant search for sustainability as part of its strategic business vision, balancing the economic, environmental and social dimensions.
3. SUSTAINABLE WINE PRODUCTION
The winery promotes environmentally friendly wine production practices. Fermentation is spontaneous, without added yeast. We use “winter irrigation”, meaning that artificial rain is used so that when summer comes, the plants will not have an unnecessary level of dehydration.
4. PROMOTION AND DEVELOPMENT OF CHILEAN CUISINE AND CULTURAL ELEMENTS:
The winery has an organic kitchen garden that occupies over 2 hectares of fertile soils and produces 250 different varieties of fruit, vegetables, edible flowers and herbs, as well as blue eggs from Coyonka hens, originally raised by the Mapuche people. Guests are able to enjoy an exclusive and innovative menu that changes constantly to reflect the generosity of each day’s harvest.
5. SUSTAINABLE ARCHITECTURE
6. SPONSORSHIP OF THE FOOTBALL SCHOOL OF SAN VICENTE DE TAGUA TAGUA
7. COOPERATION AND ASSOCIATIVITY
The winery is constantly generating academic alliances with key stakeholders in the region in order to be part of local development strategies.