To Cono Sur quality is a concept that is present in all productive stages. It begins with the definition of the right valley and vineyard. The right grape in the right terroir. The next step is to ensure that the vines are healthy, following up closely their growth and the ripening of the grapes. In order to achieve this, one must monitor each vineyard with regular visits, which also helps determine when it is time to harvest. Once the grapes are picked and the vinification begins, quality is sought after by ensuring that fermentation is done correctly and that each variety has reached its maximum potential. When the fermentation is done the winemakers must decide on type of barrels, aging, blending to achieve the best wine possible. Finally, comes the bottling which requires the rigorous attention of supplies and technical parameters.
Since its conception, Cono Sur has been deeply committed to the development of its environmental policies, believing that high quality wine production can work hand-in-hand with eco-friendly practices. Over the years, the winery has implemented a clean action plan, which embraces their natural vineyard management, organic production, ISO certifications and balancing CO2 emissions through the CarbonNeutral® delivery status.
Well I was, so no wine talk without a good corresponding dish. My choice for this beautiful Carmenere was a vegan recipe I created, though mostly enjoyed with a good piece of meat. Therefore it had to have some red notes, roasted flavors and strenght to match with this aromatic liquid. The outcome can be redone by any of you and will be beautifully balanced between smooth but strong flavors on the plate and the tannins of the Carmenere.