The Kaikén Winery was built in 1920 by Italo Calise. In those early days, the winery also made olive oil, distilled beverages, and tartaric acid.

Today, the winery has the capacity to make 7 million liters of wine. Fermentation takes place in 12,000-30,000 liter tanks, which are ideal for small batches of superior quality wine. We also have 100,000 liter tanks to age wine.

The spirit of Kaikén permeates throughout the winery. With 1,500 barrels for aging and concrete tanks for a more efficient use of energy through innovative biodynamic practices, our processes meet the highest quality standards of contemporary winemaking.

Only imagination pushes the limits

A challenge is just a starting point for further development. Just when you think you made it, the line moves away a little further in an infinite spiral… unless you want to give up.