3.5 grams/litre residual sugar.
14.50%
The grapes were harvested by hand early in the morning from the first to third week of March; then transported in 20 kg bins and sorted on a conveyor belt to pick out any unripe grape, any random stems or leaves still hanging around.

Once crushed, they are cooled to 50°F to prevent fermentation over a 72-hour period. Fermentation then takes place at 78°F for 12 days, using selected yeasts.
Oak/lees treatment: The wine is transferred to second-use French barrels for malolactic fermentation, where it remains for 10 months.

Santa Helena Winery was established in 1942, being part of VSPWG (Viña San Pedro Wine Group) the second largest conglomerate in the Chilean wine industry, is one of the most important wineries in this privileged region of Colchagua Valley, with a total of 430 Hectares, many of them planted with 90 year-old grapevines, that supply the grapes for all super and ultra-premium reds. Also, the winery works 210 Hectares in the best Chilean valleys for grape-growing: Casablanca, and
Curicó.

Quite a farmyardy smell, verging on sulphur. Smooth and appealingly fruity, but the alcohol is punishingly hot at 14.5%
222 stores
07/10/2008

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