The history of Chilean wine dates from 1551 when Francisco de Aguirre sowed the first grapevines near Copiapó. Thanks to its fertile land, the country became an important producer during the nineteenth century, particularly due to help from French experts who transferred the Chilean the art of winemaking, a world renowned talent nowadays. Chile is currently the third wine exporter in the world.

There are five regions dedicated to this cultivation: Atacama, Columbus, Aconcagua, Central Valley and the south. Atacama and Columbus produce almost exclusively wine for Pisco, distillate liquor. The regions with greater productions are Aconcagua and the Central Valley, which stretches from San Felipe (100 km north from Santiago), to Cauquenes (350 km south from the capital). Other wine producing regions farther to the south, Itata Valley and Bío-Bío Valley, are employed for regular varieties but several important vineyards are now investing in these regions.