Winery ChapinMarche Rosso

Red wine of Marche of Italy

4.0

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters consider this wine to be one of the best in the region.

The Marche Rosso of Winery Chapin is a red wine from the region of Marche.
This wine generally goes well with

Details and technical informations about Winery Chapin's Marche Rosso.

Winery

Winery Chapin

Grape varieties

Region/Great wine region

Marche

Country

Italy

Style of wine

Red

Alcohol

14°

Allergens

Contains sulfites

Discover the grape variety: Gaillard 157

Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.

Last vintages of this wine

Marche Rosso - 2008

In the top 100 of of Marche wines

Average rating: 3.9

Marche Rosso - 0

In the top 100 of of Marche wines

Average rating: 4

The best vintages of Marche Rosso from Winery Chapin are 0, 2008

Informations about the Winery Chapin

The winery offers 35 different wines.

Its wines get an average rating of 4.1.

It is in the top 10 of the best estates in the region

It is located in Marches

Find the Winery Chapin on Facebook

The Winery Chapin is one of of the world's greatest estates. It offers 30 wines for sale in the of Marche to come and discover on site or to buy online.

In the top 55000 of of Italy wines

In the top 40000 of of Marche wines

In the top 250000 of red wines

In the top 400000 wines of the world

The wine region of Marche

Marche (or Le Marche; pronounced Mar-kay) is a region in eastern Central Italy. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.

The word of the wine: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.