Felipe de Solminihac

Training at Institut d’Oenologie de Bordeaux places Felipe de Solminihac inside a rigorous winemaking tradition, one defined by method and technical discipline. Since 1990, his work as partner and General Manager of Viña Aquitania has given his career long continuity within one estate, with quality and place as the central frame of the job. That same continuity extends into teaching: as professor of viticulture at the Faculty of Agronomy and Forest Engineering, Pontificia Universidad Católica de Chile, he moves between academic instruction and working production without separating the two.

At the Santiago estate, the focus is winemaking. In practice, that means a steady attention to the decisions that shape how a wine takes form, with each vintage requiring its own discipline and judgment. At Viña Aquitania, Felipe de Solminihac keeps the work centered on style, identity, and origin, using the estate as the place where those questions are tested and resolved. The approach is measured rather than theatrical, oriented toward coherence in the finished wine.

The signature wines listed under Felipe de Solminihac are SOLdeSOL Chardonnay, Lazuli, Agapanto Cabernet Sauvignon, and Domaine Paul Bruno 1994. Together, they point to a range that spans Chardonnay and Cabernet Sauvignon, with other named bottlings that sit within the same broader body of work. Lazuli is the named signature wine most closely tied to his public standing. Across the group, the throughline is not ornament but definition: wines intended to be distinct, legible, and connected to their source.

Lazuli is the named signature work attached to his recognition. Beyond that single wine, the public markers here are direct: his role at Viña Aquitania, his Chilean identity, and his stated insistence that wines carry identity and place. That combination keeps the emphasis on consistency rather than display. Within Viña Aquitania, Felipe de Solminihac’s standing rests on a clear position: wines should be recognizable because they reflect where they come from.