Louis-Antoine Luyt, a native of Burgundy, France, decided at age twenty-two to take a trip to South America. The original plan to stay three months quickly snowballed and Luyt found himself a job at a restaurant in Chile. There he met Hector Vegara, the only Master of Wine in South America, who was opening up a sommelier school in Santiago, and Luyt became one of the first students. Through his education at the sommelier school, Luyt became interested in winemaking. He returned home to Burgundy to study viticulture and oenology where he became especially interested in natural winemaking. Luyt decided to bring this philosophy back to Chile and make wines using the European model of highlighting different terroirs by growing the same varieties in each.