Acrux Colchagua Valley - Sutil Family Wines

Acrux Colchagua Valley - Sutil Family WinesThe elegant Acrux Colchagua Valley from Sutil Family Wines pours a bright purple red into the glass. Poured into a Bordeaux glass, this red wine from Chile displays wonderfully complex aromas of blackberry, rounded off by eucalyptus, mint/melissa and walnut, which are contributed by the barrel ageing. The Sutil Family Wines Acrux Colchagua Valley tastes pleasantly dry. It was bottled with 2.8 grams of residual sugar. This is a real quality wine that clearly stands out from simpler qualities and so this Chilean wine naturally delights with the finest balance despite its dryness. Aroma does not necessarily require residual sugar. On the tongue, this balanced red wine is characterized by an incredibly velvety texture. Thanks to its moderate fruit acidity, Acrux Colchagua Valley has a velvety mouthfeel without lacking freshness. On the finish, this wine from the Valle Central wine-growing region impresses with its considerable length. Once again, there are hints of blackberry. Vinification of the Acrux Colchagua Valley from Sutil Family Wines This balanced red wine from Chile is made from the Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot and Petit Verdot grape varieties. Once perfect physiological ripeness is ensured, the grapes for the Acrux Colchagua Valley are harvested exclusively by hand without the help of coarse and less selective machines. After the harvest, the grapes are quickly taken to the winery. Here they are selected and carefully crushed. Fermentation then takes place in small wooden vats at controlled temperatures. Once fermentation is complete, the elegant Acrux Colchagua Valley is matured for 24 months in French and American oak barrels. The ageing in wooden barrels is followed by extensive bottle ageing, which makes this red wine even more complex. Sugar recommendation for Sutil Family Wines Acrux Colchagua Valley This red wine from Chile is best enjoyed at a temperature of 15 - 18°C. It goes perfectly with leek soup, boeuf bourguignon or potato pan with salmon .