Rotta WineryTime Capsule
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 Time Capsule from the Rotta Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Time Capsule of Rotta Winery in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Time Capsule
Pairings that work perfectly with Time Capsule
Original food and wine pairings with Time Capsule
The Time Capsule of Rotta Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of beef and spice stuffed peppers, kapama of lamb (traditional bosnian dish) or cordon bleu with veal and cured ham.
Details and technical informations about Rotta Winery's Time Capsule.
Discover the grape variety: VB Cal 6-04
Interspecific crossing obtained in Switzerland by Valentin Blattner between Riesling x Sauvignon Blanc and a variety whose name has not yet been communicated and which is resistant to the main cryptogamic diseases. VB Cal 6-04 can be found in Switzerland, Belgium, Germany, etc. In France, a few plantations have been carried out and it is registered in the Official Catalogue of wine grape varieties under the name Sauvignac liste A.
Last vintages of this wine
The best vintages of Time Capsule from Rotta Winery are 0
Informations about the Rotta Winery
The Rotta Winery is one of of the world's greatest estates. It offers 34 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
