Gavin Tylor, Viña Montes, Colchagua, Chile: For alcohol adjustments he prefers the spinning cone (SC) technique. It is good as you work with a small percentage of the wine by lowering a small batch down to 2.7% abv and blend in with the rest. Each movement can change the quality, and the less volume of wine you need to move the better. The people at the SC-plant (ConeTech in Curico) calculate how many liters he must send and treat to get the desired reduction on the whole quantity of wine.

• Accredited to:
• H. Hansen