Cinsault - La Causa

In the glass, the Cinsault of La Causa reveals a dense light red color. Held at a slight angle, the red wine glass reveals a charming garnet red hue at the rims. The initial nose of the Cinsault shows of blackberries, mulberries and black currants. The fruity components of the bouquet are joined by notes of barrel aging such as gingerbread spice, oriental spices and vanilla.

This dry red wine from La Causa is for wine lovers who like their wine dry. The Cinsault already comes very close to this, it was pressed with just 1.5 grams of residual sugar. This dense red wine is full-bodied and multi-layered on the palate. Due to its lively fruit acidity, the Cinsault is fantastically fresh and lively on the palate. In the finish, this mature red wine from the wine-growing region of Valle Sur finally inspires with considerable length. Once again, hints of blueberry and black currant appear. In the aftertaste, mineral notes of the soils dominated by volcanic rock are added.

Vinification of La Causa Cinsault

This powerful red wine from Chile is vinified from the Cinsault grape variety. In the Valle Sur, the vines that produce the grapes for this wine grow on soils of volcanic rock. After the hand harvest, the grapes are immediately taken to the press house. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. Vinification is followed by aging for several months in French barrels.

Food recommendation for the Cinsault of La Causa

This chile is best enjoyed at a temperate temperature of 15 - 18°C. It is perfect to accompany arugula penne, spicy curry with lamb or baked sheep cheese parcels.

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