
Winery Can RodaRosat
This wine generally goes well with beef, lamb or mature and hard cheese.

Food and wine pairings with Rosat
Pairings that work perfectly with Rosat
Original food and wine pairings with Rosat
The Rosat of Winery Can Roda matches generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef skewers, tanjia (lamb shoulder confit) or veal axoa (basque country).
Details and technical informations about Winery Can Roda's Rosat.
Discover the grape variety: Bacchus blanc
Aromatic dry and off-dry whites with a pale golden colour, a supple palate with moderate acidity, and signature perfumed aromas of white flowers (elderflower), muscat, citrus and white-fleshed fruits. Expressive, early-ripening and productive profile. Grown in Germany, England and Luxembourg, contributing to aromatic whites of northern Europe. German white variety bred in 1933 at Geilweilerhof, a cross of (Silvaner × Riesling) × Müller-Thurgau.
Last vintages of this wine
The best vintages of Rosat from Winery Can Roda are 0
Informations about the Winery Can Roda
The Winery Can Roda is one of of the world's great estates. It offers 11 wines for sale in the of Alella to come and discover on site or to buy online.
The wine region of Alella
Smallest DO in Catalonia (~300 ha) on the coast north of Barcelona, schist soils with strong drainage, mild Mediterranean climate. Signature Pansa Blanca as white king (local synonym of Xarel-lo, base of Cava): fresh and floral with green apple, pear, fresh almond, white flowers and a schist mineral touch, balanced acidity. Aromatic Garnatxa Blanca as complement. Light supple Garnatxa Negra in red.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Wort
Juice before fermentation, still loaded with sugar.














