Winery La RodettaLa Carolina
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Carolina from the Winery La Rodetta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Carolina of Winery La Rodetta in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Carolina
Pairings that work perfectly with La Carolina
Original food and wine pairings with La Carolina
The La Carolina of Winery La Rodetta matches generally quite well with dishes of beef, lamb or veal such as recipes of beef kidney, lamb tagine with vegetables and preserved lemons or roast veal with chanterelles and cream.
Details and technical informations about Winery La Rodetta's La Carolina.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of La Carolina from Winery La Rodetta are 0
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
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
