Good wine doesn’t just happen — it’s made by people who give a damn.

OVORRA. exists because a small group of us decided to make something real. It’s the result of long days in the vineyard, patient nights in the cellar, and a shared belief that the best things in life come from doing the work — not rushing the outcome.

At the heart of that effort is Ximena Echeverría, our Chief Winemaker. She grew up in Valparaíso, studied agronomy and oenology, and then chased experience across California, New Zealand, and Chile — blending the adventurous with the ancestral. Her winemaking is grounded but fearless: slow fermentations, small lots, and a sharp intuition sharpened by years in both lab coats and muddy boots. Ximena doesn't just guide the cellar — she shapes the soul of every bottle.

Working alongside her is Rodrigo Sala, a born-and-bred Chilean oenologist with dirt under his nails and history in his blood. His grandfather managed vineyards in Alto Jahuel in the 1960s, and Rodrigo’s been chasing terroir ever since. He trained at the University of Chile, worked across some of the country's most respected estates, and brings a rare mix of rigour and romanticism to the craft. Rodrigo doesn’t just make wine — he listens to the land and translates it into something worth remembering.

And then there’s everyone else — the hands that harvest in the dark before dawn, the ones who clean the barrels, manage the pump-overs, and read the rhythm of the cellar like second nature. These aren’t just names on a payroll; they’re part of the wine. The precision of their work, the care they take — it all ends up in the glass.

We don’t make OVORRA. with blueprints or formulas. We make it with people. Real people. The kind who stress over details, argue over pick dates, and celebrate not when it’s bottled — but when it’s tasted, shared, and remembered.

This is who we are.

And this is the wine we’re proud to make.