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Codirosso Chianti 2010
No longer available.
| Country: | Italy |
| Region: | Tuscany |
| Winery: | Codirosso |
| Grape Type: | Sangiovese |
| Vintage: | 2010 |
| Bottle Size: | 750 ml |
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Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.
Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.
Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.
Food pairing: grilled, braised or roasted meats
Burgo Viejo Rioja Gran Reserva is made from 100 percent Tempranillo. 30 year old vines.
Burgo Viejo Gran Reserva shows a deep red ruby color and offers powerful aromas of blackberry jam, spice, leather, chocolate with toasty nuances. Smooth yet full-bodied with firm tannins and a long finish.
Review:
"Shimmering garnet. Aromas of cherry, blueberry, candied flowers, tobacco and coconut pick up a smoky overtone with air. Smooth and fleshy on the palate, offering ripe red and blue fruit, mocha, cola and spicecake qualities that tighten up on the back half. Finishes long and supple with repeating spiciness, even tannins and a lingering suggestion of red berry preserves. This old-school Rioja was aged for two years in 90% American and 10% French oak. - Josh Raynolds"
- Antonio Galloni's Vinous (April 2021), 92 pts
2010 Burgo Viejo Rioja Gran Reserva - Silver Medal - MUNDUS VINI
Busi Chianti Rufina is made from 100% 100% Sangiovese
Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.
Adapts well to both light and more substantial dishes.
Producer Information: Villa Travignoli Travignoli, a name which literally means “Tra Vignoli” (between the vineyards), is located in the middle of Frescobaldi’s Nipozzano vineyard, in the heart of the Rufina zone. Aged six months in wood and six months in stainless steel. Pairs well with salamis, pastas, grilled or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.
Montepescini Chianti Colli Senesi is made from 90% Sangiovese and 10% Canaiolo.
Deep ruby red in the glass with an intense nose holding blackberry and violet notes. On the palate it is rounded and robust with hints of wild berries, dark cherry and spice. This Chianti has excellent acidity and a long and satisfying finish.
Alcohol: 14.0%
Aging: 8 months in French oak barrels and an additional 3 months in bottle
Vinification: 13 to 15 days of skin contact maceration.
Vineyards: south sun exposure at 350 meters of altitude (1150 feet)
Grapes: 90% Sangiovese and 10% Canaiolo
Pairs well with roasted red and white meats, aged cheeses, dishes with rosemary and garlic or mushrooms.
Chateau Batailley Grand Cru is made from 78% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot & 1% Cabernet Franc.
Château Batailley is a winery in the Pauillac appellation of the Bordeaux region of France. The wine produced at the estate was classified as one of eighteen Cinquièmes Crus (Fifth Growths) in the Bordeaux Wine Official Classification of 1855.
Garnet-purple colour. Rich and expressive nose, fruity with notes of spices, smoke and vanilla. On the palate, this wine is supple, round, well balanced, with good acidity, a nice fruitiness and nice notes of leather and cedar. Long elegant finish.
Review:
The 2010 Batailley repeated its magnificent showing when poured at the chateau. It has a detailed bouquet of blackberry and cedar, quite backward and seemingly having advanced lite since | tasted in in April 2016. The palate remains full of tension and brimming with energy, delivering classic cedar and tobacco notes toward the persistent finish. Batailley can produce wines that live many decades, and this is clearly one of them. Tasted at the property. Drink 2020-2050
- Neal Martin Vinous 95 Points
Farnio Chianti Montalbano Riserva is made from 90% Sangiovese, 5% Canaiolo and 5% Colorino.
Brilliant ruby red with plain ruby shades, fairly clear. Blackberry and violet notes emerge on the nose with spiced and vegetal tones, leading to a leathery and pencil lead finish. Elegant, pleasant, pure and intense aromas but vigorous and round. Slightly tannic and fresh, balanced and full-bodied.
Wild boar in sauce, grilled meat, casseroles, game and mature pecorino cheese.
Product Description
Codirosso Chianti is made with 90% Sangiovese, 7% Canaiolo, 3% Colorino.
Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.
Ruby red color with purple reflections.
Intense vinous bouquet with hints of violets and dark cherry fruit. The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.
Food pairing: grilled, braised or roasted meats
Winery: Codirosso
The Codirosso Estate
Codirosso is produced on the hills between Pontassieve and Rufina, just a few kilometers east of Florence. The Grati brothers are the owners and the family has been growing grapes for 5 generations.
The Codirosso Vineyard
The total vineyard land measures 100 hectares (247 acres). The soil is made up of clay, marl and limestone with a large percentage of rocks and stones for good drainage. The vines are 10-25 years old, with many 40-year-old vines. The average yield is 2.672 tons/acre. Vinification: Temperature controlled for 8 days (alcoholic), then 8 more days on the skins (maceration). The grapes grown are Sangiovese, Canaiolo, and Colorino along with Malvasia, Trebbiano, Cabernet and Merlot.
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Bertani Valpolicella Ripasso Classico Superiore Catullo is made from 70% Corvina Veronese, 20% Corvinone, 10% Rondinella. Valpolicella Classica, Tenuta Novare Estate in Arbizzano di Negrar.
Wine of medium structure with elegant spicy notes of vanilla and chocolate accompanied by typical notes of cherry, sour cherry and white pepper. The palate offers the easy drinkability typical of Valpolicella and, at the same time, silky tannic structure and intense, prolonged aromatic persistence. The finish is fresh, soft and savory. A wine in the classic style, elegant, balanced, harmonious.
Review:
If I was forced to choose a number of wines that can steer the anachronistic Ripasso category into a brighter future, this would be among a very few. A mid-weighted, streamlined expression with just enough fruit on the bones. Think strawberries, lilacs, Asian plums, cloves and a hint of licorice. A noble, almost alpine bitterness lifts the finish. Brilliant. Drink or hold.
-James Suckling 95 Points
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Located in the south of the Mâconnais region, the Pouilly Fuissé AOP covers four communes Its patchwork of Climats produces white wines that are well suited to fine cuisine. Our Pouilly Fuissé comes from vines nestling between the Roche de Solutré and the Roche de Vergisson. It combines the firm crispness created by the limestone soils with the smoothness derived from the more clay rich soils to produce a well rounded wine.
Fruity aromas of peaches, lemons and Granny Smith apples interwoven with lighter notes of jasmine and acacia Mineral and buttery overtones subtly round off the bouquet.
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