Winery Coda Rossa - Barbera - Petite Sirah

Winery Coda RossaBarbera - Petite Sirah

The Barbera - Petite Sirah of Winery Coda Rossa is a wine from the region of California.
This wine generally goes well with
The Barbera - Petite Sirah of the Winery Coda Rossa is in the top 0 of wines of California.

Details and technical informations about Winery Coda Rossa's Barbera - Petite Sirah.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Sérénèze de Voreppe

Lively, fresh whites to drink young, with a pale golden robe, an airy palate, and understated aromas of citrus, white flowers and fresh alpine notes. Discreet Dauphiné profile. Listed in the official catalogue, it survives in a few heritage plots in the Dauphiné and is studied among ancient alpine varieties. French autochthonous white grape from Isère, preserved for its heritage value.

Informations about the Winery Coda Rossa

The winery offers 25 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Californie
Find the Winery Coda Rossa on Facebook

The Winery Coda Rossa is one of of the world's great estates. It offers 23 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 200000 of of United States wines
In the top 950 of of California wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of California

Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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