Winery 4 OjosMolinero
White wine
This wine generally goes well with
The Molinero of the Winery 4 Ojos is in the top 80 of wines of Cádiz.
Details and technical informations about Winery 4 Ojos's Molinero.
Discover the grape variety: Doña Blanca
Fresh, aromatic dry whites with a pale golden colour, supple palate and lively acidity, showing signature aromas of citrus (lemon), white-fleshed fruits (apple, pear), white flowers and Atlantic mineral notes. Thirst-quenching Iberian north-west profile. Contributes to the white DO Valdeorras and Monterrei wines in Galicia, and to northern Portugal under the names síria or roupeiro. Native white variety of the Spanish region of Galicia.
Last vintages of this wine
The best vintages of Molinero from Winery 4 Ojos are 0
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
