Colorino is a native black grape variety of Tuscany, probably resulting from the cultivation of wild grapes that grew spontaneously in the region. In the past, Colorino grapes were dried and blended with Sangiovese, partly to add color to the wine and partly to soften its characteristic tannins in the Chianti blend. The name Colorino indeed comes from the strong pigmentation of its musts, for which it was used to strengthen particularly light wines. Today, this characteristic is no longer necessary in Chianti, as the current clones of Sangiovese produce superior quality wines and are often blended with Merlot, Cabernet Sauvignon, and Syrah.

Fortunately, Colorino has not been completely abandoned, and the winemakers who continued its cultivation have experimented with new clones, achieving good wines even in purity. Colorino has small to medium-sized clusters, with a conical shape, winged, and variously compact. The berries are also small to medium-sized, spherical, abundantly covered with bloom on the thick black skins tending towards violet. Colorino is a low-vigor grape variety but compensates with medium-high and consistent yields. It prefers medium expansion training systems, and the harvest is carried out in the first fifteen days of September. Colorino is very sensitive to powdery mildew but tolerates pests well. It is cultivated in the provinces of Florence, Arezzo, Siena, and Pistoia in Tuscany, and some small areas of Lazio, Marche, and Umbria. In new pure vinifications, Colorino manages to provide thick and deep wines, with a color reminiscent of beetroot, good alcohol content, and good structure, although characterized by low acidity. It pairs well with ragù-based first courses, not too elaborate red meats, but also with cured meats and aged cheeses.