Chilean vineyards were first established in the mid-sixteenth century by Spanish missionaries. These viticultural pioneers planted the grape known as Pais, which is similiar to both the MISSION grape widely grown in California and to Argentina’s Criolla variety. For the next 300 years, Pais was Chile’s primary grape and still comprises about half the total vineyard acreage. In 1851 a Spaniard, Silvestre Ochagavía, brought in French wine experts and, subsequently, CUTTINGS of CABERNET FRANC, CABERNET SAUVIGNON, MALBEC, MERLOT, PINOT NOIR, SAUVIGNON BLANC, and SÉMILLON. Later, other varieties were planted, including CHARDONNAY, GEWÜRZTRAMINER, and RIESLING. The next four decades saw the establishment of numerous wineries that are still prominent estates today including Cousiño Macul (1861), San Pedro (1865), Errázuriz (1870), Santa Rita (1880), Concha y Toro (1883), and Viña Undurraga (1885). These six wine estates, plus those of Caliterra, Los Vascos, Santa Carolina, Saint Morillon, and Walnut Crest, account for almost 90 percent of the Chilean wines exported to the United States. Chile has an ideal environment for growing grapes—the vineyards are protected by the Andes Mountains, the oceans, and the desserts, and they’ve never been infected with PHYLLOXERA. To the envy of viticulturists in other areas like France and California, this means that Chilean vineyards can be planted with original rootstock, rather than having to be grafted onto those that are phylloxera-resistant. Most Chilean vineyards are in the country’s central section from about 50 miles north of the city of Santiago to about 150 miles south. Chile’s regional APPELLATION system is quickly evolving. Currently there are five major growing regions, within which are smaller subregions. The subregions also have smaller divisions called zones, within which are even smaller categories called areas. Some subregions don’t have zones but jump directly to areas. From north to south the five main growing regions are Atacama, Coquimbo, ACONCAGUA, CENTRAL VALLEY, and Southern. Atacama and Coquimbo are both very hot and dry, and very limited TABLE WINE is made. The crops consist mainly of table grapes or grapes destined for distilled (see DISTILLATION) spirits. Acongcagua has a rising subregion called CASABLANCA VALLEY. The Central Valley has four main subregions—the MAIPO VALLEY, RAPEL VALLEY, Curicó Valley, and MAULE VALLEY. The Southern Region, where País and MUSCAT are the dominate varieties, has the subregions of Itata Valley and Bío Bío Valley. Most of the areas are dry and aren’t beleaguered by rains spoiling the harvest, but they do get plenty of water from the melting snows of the Andes. The tremendous potential of the Chilean wine industry is attracting the investments of several foreign wine-producing companies including Spain’s Miguel Torres, France’s Lafite-Rothschild, and California’s Franciscan Vineyards, Kendall-Jackson Vineyards, and Robert Mondavi Winery.