6.6 grams/litre residual sugar.

13.90%

The best grapes were hand picked and taken to the winery to be 100% pressed. 40% of the grape juice was fermented in barrels for 25 days at a temperature of 13.5C.
Oak/lees treatment: When the alcoholic fermentation process is finished, the wine is separated from the fine lees.
40% was aged in 100% French oak barrels for 6 months at a temperature of 10C, while the remaining 60% was aged in stainless steels tanks for 6 months at 10C. Abundant sunlight, hot days, cool nights and water coming directly from pure thawed Andean snow produce aromatically rich, pure and potential filled grapes. Adolfo Hurtado was only 26 when he became Chief Winemaker of Cono Sur. In his relaxed style, he has taken Cono Sur to the top and was voted 'Winemaker of the Year' in the Wines of Chile Awards 2008. In 1998 Cono Sur began to switch from traditional agriculture to integrated vineyard management - favouring the use of natural alternatives to fertilizers and pesticides including the use of geese to keep away the bugs!

Not much smell, perhaps some sweetness. Full-flavoured, hot and sweetish. Good, but you'd have to choose the food carefully.
71 stores
07/10/2008

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