" We don't sell the wine without touching the vine "
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
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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
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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.
Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.
Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.
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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.
Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. Aspect: south-facing. Altitude: 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: from the 20th of September until the middle of October. Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.
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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Betz Family La Serenne Syrah is 100% Syrah
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There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.
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