Between 1992 and 1997, the first 420 hectares of fine grape varieties were established in "El Rosario de Naltagua" estate, located in the Maipo Valley. Also, significant resources were allocated to expanding and improving the vinification capacity, incorporating stainless steel technology for controlled fermentation and modern bottling lines.

Investment in production capacity has continued and today the winery has more than 600 hectares planted with fine grape varieties earmarked for the making of top quality wines. In recent years, efforts have been focused on establishing non-traditional varieties, such as Mourvedre, Syrah, Cabernet Franc, Pinot Noir, Viognier, Malbec, and others, with excellent results, as shown by the wines themselves.
On the other hand, Viña Tarapacá has pioneered the production of Terroir wines, a concept that combines excellent soils, climatic conditions and vines for the making of an internationally acclaimed line of wines.
Today, Viña Tarapacá has an annual production capacity of 15 million liters, which places it among the largest wineries in Chile.
The vinification process of red wines starts out by crushing the grapes and separating them from the stalks. The juice, skin and pips are then macerated in stainless steel vats during the alcoholic fermentation stage (5 to 7 days), which is carried out at a temperature of 25 to 28 Celsius degrees. Fermentation requires the presence of skin and pips, as these components add more color and tannins to the wine. Once the alcoholic fermentation is completed, a second fermentation starts out - malolactic fermentation -, where malolactic bacteria convert the malic acid contained in wine into lactic acid, thereby reducing wine acidity and making it softer and more complex.
When both fermentations are completed, the liquid - already wine - is separated from the skins and transferred to a new vat. After decanting and filtering to free it from impurities, the red varietal wine - a term incorrectly used, as varietal comes from variety, in other words from a single type of vine - is bottled at a young age for its development in the bottle.
In the case of the "Reserva" and "Gran Reserva" wines, these are matured and aged in 225-liter barrels made of French oak, for periods that may range from several months to up to two years. Once the maturation process is completed in the barrels, wines are bottled and left to rest for one to two years in cellars specially equipped with racks, at a constant temperature around the clock, thus achieving the much sought-after "bouquet".
The vinification process of white wines involves almost the same stages as red wines. The main difference resides in fermentation, as this is carried out without the skins, which are separated from the liquid after pressing. Another important difference is cold stabilization where the wine is subjected to very low temperatures in order to precipitate potassium bitartrate and thus prevent future formation of crystals or sediments in the bottles. Stabilization is done after fermentation, fining and filtration.
Thereafter, young wines are bottled for their maturation and development in the bottle. In the case of "Reserva" and "Gran Reserva" wines, these are put in oak barrels for periods ranging from several months to a year. Then, they are bottled and, depending on the grape variety and product, left to rest for up to two years in specially equipped cellars.
Thus, backed by the international experience of the Fósforos Group, Viña Tarapacá Ex-Zavala has become part of foreign export markets, contributing to this sector products of high quality, prestige and distinction.