Winery Casa RondeñaViognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
The Viognier of the Winery Casa Rondeña is in the top 70 of wines of Colorado.
Wine flavors and olphactive analysis
On the nose the Viognier of Winery Casa Rondeña in the region of Colorado often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Winery Casa Rondeña matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of italian pasta, rabbit with cider and prunes or brasucade of mussels from languedoc.
Details and technical informations about Winery Casa Rondeña's Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Viognier from Winery Casa Rondeña are 2018, 2017, 0
Informations about the Winery Casa Rondeña
The Winery Casa Rondeña is one of of the world's greatest estates. It offers 16 wines for sale in the of Colorado to come and discover on site or to buy online.
The wine region of Colorado
American Far West vineyard at extreme altitude (1,200-2,000 m), among the highest in North America. A dry continental climate with strong thermal swings signing tension and freshness. Firm Cabernet Sauvignon reds with signature notes of blackcurrant, black cherry, cedar and menthol, tight tannins. Round, fruity Merlot (plum, cocoa), peppery Cabernet Franc.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
