Winery La RodettaAC
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the AC from the Winery La Rodetta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the AC of Winery La Rodetta in the region of Rioja is a powerful with a nice freshness.
Food and wine pairings with AC
Pairings that work perfectly with AC
Original food and wine pairings with AC
The AC of Winery La Rodetta matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fish paella, smoked salmon and lemon cake or blanquette with 2 fish and seafood.
Details and technical informations about Winery La Rodetta's AC.
Discover the grape variety: Cornalin d'Aoste
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Last vintages of this wine
The best vintages of AC from Winery La Rodetta are 2018, 2012, 2015, 2019 and 2017.
Informations about the Winery La Rodetta
The Winery La Rodetta is one of of the world's greatest estates. It offers 8 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
