Winery 4 OjosLamá
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lamá from the Winery 4 Ojos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lamá of Winery 4 Ojos in the region of Andalousie is a powerful with a nice freshness.
Food and wine pairings with Lamá
Pairings that work perfectly with Lamá
Original food and wine pairings with Lamá
The Lamá of Winery 4 Ojos matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew, pasta with vongoles (flat clams) or roast veal orloff with mushrooms.
Details and technical informations about Winery 4 Ojos's Lamá.
Discover the grape variety: Dindarella
Light, delicate reds with a pale ruby robe, soft tannins and an airy palate, with signature aromas of cherry, violet, strawberry and floral notes. Elegant, fruity profile. Traditionally blended in small proportions in Valpolicella DOC, today sometimes vinified as a single variety in IGT Veneto for artisan cuvées. Autochthonous black variety from the Veneto, grown in the Valpolicella region.
Informations about the Winery 4 Ojos
The Winery 4 Ojos is one of of the world's greatest estates. It offers 7 wines for sale in the of Cádiz to come and discover on site or to buy online.
The wine region of Cádiz
Andalusian IGP around Jerez, Sanlúcar and Chiclana, mild Atlantic-influenced climate. Star soils: albariza (white chalky marl) and coastal sands. Still wines beyond Sherry. Whites: dry Palomino (apple, citrus, almond, salty iodine), floral Moscatel (grape, flowers), ample Pedro Ximénez, taut Chardonnay.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
