Max Weinlaub, Concha y Toro
A Universidad de Concepción graduated Agricultural Engineer, Max Weinlaub went on to pursue a degree in winemaking at Universidad de Chile. He took part in the 1999 and 2000 California harvest seasons, at La Crema Winery (Santa Rosa) and Franciscan Estates (Oakville), respectively.
He arrived at Concha y Toro in 2000 and since then has been involved in the elaboration of the Casillero del Diablo, Trio and Marques de Casa Concha ranges. Currently, Max is part of the Casillero del Diablo winemaking team led by Marcelo Papa.
"Casillero del Diablo is a huge challenge in that it juggles quality and quantity. The whole team puts all its ingenuity, experience and creativity to the service of Casillero del Diablo, in order to make it a successful and internationally recognized brand."
Max Weinlaub
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