Red grape (teinturier)
Colorino
A Tuscan teinturier variety historically used to deepen the colour of Chianti.
What is Colorino?
Colorino has pigmented flesh and is used in small quantities to deepen colour, a role it also played in the traditional governo technique.
What it tastes like
This is the envelope across every expression of Colorino, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | medium-plus | Some variation | |
| Tannin | medium-plus | Some variation | |
| Alcohol | medium | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium | Consistent | |
| Texture | medium | Consistent |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Italy
Chianti Classico
Sangiovese from the historic hills between Florence and Siena: sour cherry, dried herbs and firm acidity, built for the table.
Italy
Chianti Classico Gran Selezione
The top tier of Chianti Classico, introduced in 2013: estate fruit only, longer ageing, and since 2023 a higher Sangiovese minimum.
Where it grows
- Tuscany — Italy
If you like Colorino, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Rondinella
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be sweeter, and less tannic and softer.
Canaiolo
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more floral, and softer and rounder.
Ciliegiolo
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less tannic and softer, and fruitier.
Similar but lighter
Something like this, but lighter?
Schiava
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less tannic and softer, and lighter.
Grolleau
The structural profile is close across body, acidity and tannin.
Expect it to be less tannic and softer, and sweeter.
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be less tannic and softer, and fresher.
Similar but lower in alcohol
Something like this, but less alcoholic?
Grolleau
The structural profile is close across body, acidity and tannin.
Expect it to be less tannic and softer, and sweeter.
Schiava
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be lighter, and less tannic and softer.
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be lighter, and less tannic and softer.
Similar but fuller
Something like this, but richer?
Chianti Classico Gran Selezione
Both are made from colorino, and they occupy similar territory for weight and structure, both come from the same country.
Expect it to be more savoury, and earthier.
Montepulciano d’Abruzzo
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more oaky, and fruitier.
Montepulciano
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more oaky, and fruitier.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Roast chicken
Works because the protein and fat in the dish soften the tannin and let the fruit show.
Gnocchi
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Tortilla española
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Pork
Works because the protein and fat in the dish soften the tannin and let the fruit show.
What to avoid with it
Dishes the pairing engine scores badly, and the principle that explains why. A short list: most things are fine.
How to serve it
Temperature
14–16°C
57–61°F · Cellar cool
Most modern rooms are warmer than this. Twenty to thirty minutes in the fridge before serving usually gets a red into range.
Decanting
Worth decanting
Young, firmly tannic wine often softens noticeably with an hour of air — the most reliable case for decanting.
Glass
Burgundy bowl
A wide bowl gives a delicate, aromatic red more surface area to release aroma, and directs it to the nose from a wider rim.
Ageing
Wines made from this grape are generally at their best within a few years.
Grown for colour rather than for structure, and almost never bottled alone. Where it does appear as a varietal it is best drunk young; its contribution to a Chianti blend is depth of hue, not ageing capacity.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof