Winery Capel VinosViña Lambilla Red Dry
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Viña Lambilla Red Dry from the Winery Capel Vinos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña Lambilla Red Dry of Winery Capel Vinos in the region of Vinos de Pago is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Viña Lambilla Red Dry
Pairings that work perfectly with Viña Lambilla Red Dry
Original food and wine pairings with Viña Lambilla Red Dry
The Viña Lambilla Red Dry of Winery Capel Vinos matches generally quite well with dishes of beef, pasta or veal such as recipes of puchero, chinese noodles with shrimp or porcini sauce.
Details and technical informations about Winery Capel Vinos's Viña Lambilla Red Dry.
Discover the grape variety: Bobal
Intensely coloured, structured reds with an inky robe and tight tannins, featuring aromas of blackberry, black plum, black cherry, spices, liquorice and balsamic notes. High acidity and good ageing potential in old vines. The absolute star of Utiel-Requena DO (Valencia province) where it is experiencing a marked qualitative revival, also made as typey Clarete rosés and modern ageing cuvées. Also in Manchuela DO and Ribera del Júcar DO. Native Levantine grape.
Last vintages of this wine
The best vintages of Viña Lambilla Red Dry from Winery Capel Vinos are 0, 2017
Informations about the Winery Capel Vinos
The Winery Capel Vinos is one of of the world's great estates. It offers 68 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Top of the Spanish quality pyramid (above DOCa and DO), reserved for 25 exceptional estates. Estate wines, grapes and vinification exclusively on site, 10 years of track record. All styles: concentrated, barrel-aged Cabernet, Syrah and Tempranillo reds (Dominio de Valdepusa, Arínzano, Pago de Otazu), maker's blends, a few ambitious whites. Great stylistic freedom.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
