Colores Santos Cabernet Sauvignon Syrah - Viña las Niñas

Colores Santos Cabernet Sauvignon Syrah - Viña las NiñasThe Colores Santos Cabernet Sauvignon Syrah from Viña las Niñas, from Chile’s Valle Central, reveals a bright purplish-red color when swirled in the glass. The nose of this Chilean red wine seduces with intense aromas of apricot, sour cherry and blackberry. Its distinctly fruit-driven character is precisely what makes this wine so special. This red wine impresses not least with its elegantly dry taste profile. It was bottled with an exceptionally low residual sugar content. As one would expect from a wine at a slightly elevated entry-level price, this Chilean delights, despite all its dryness, with the finest balance. Aroma does not necessarily require a lot of sugar. Balanced and multi-layered, this mellow and creamy red wine presents itself on the palate. The finish of this youthful red wine, which is a truly successful cuvée of Cabernet Sauvignon and Syrah from the Valle Central wine-growing region, ultimately convinces with an exceptionally long aftertaste. Vinification of the Colores Santos Cabernet Sauvignon Syrah from Viña las Niñas The foundation for the well-balanced Colores Santos Cabernet Sauvignon Syrah from Valle Central is grapes of the Cabernet Sauvignon and Syrah varieties. At the point of optimal ripeness, the grapes for the Colores Santos Cabernet Sauvignon Syrah are harvested particularly quickly and at the coolest possible time of day in order to preserve their aromas. After harvesting, the grapes are swiftly brought to the press house. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After fermentation is complete, the Colores Santos Cabernet Sauvignon Syrah can continue to harmonize for a few months on the fine lees. Food recommendation for Viña las Niñas Colores Santos Cabernet Sauvignon Syrah This Chilean red wine is best enjoyed tempered at 15 - 18°C. It pairs perfectly as an accompaniment to fried calf’s liver with apples, onions and balsamic vinegar sauce, leek tortilla or goose breast with ginger red cabbage and marjoram.