Cono Sur was born around the oldest Pinot Noir vineyards in Chile. We were the first in Chile to produce Premium Pinot Noir, and also the first to export it. Producing this variety has been Cono Sur’s most exciting challenge.
When we started the Pinot Noir project in 1999, our idea was simply to make the best Pinot Noir in Chile. Our goal later evolved into creating world quality Pinot Noir, that, while expressive and proud of its New World roots, incorporated time-honoured French winemaking techniques. We continue to work with Martin Prieur, an experienced winemaker who has helped us selecting the best Chilean terroirs and advised us on optimum vineyard management and winemaking.
For the production of Ocio, Pinot Noir grapes are harvested by hand, and after passing along the selection table, bunches are destemmed taking extreme care not to crush the berries. The fruit is then placed in open top tanks where it undergoes carbonic maceration at very low temperatures for one week. During the next stage, the grapes are carefully foot trodden and colour extraction is enhanced by means of manual cap immersion. After fermentation the wine is racked through gravity flow to new French oak barrels, where it ages for 14 months.
