Roses

Rosé wines are produced in two ways: starting from black grape varieties that have undergone a short maceration with the skins and seeds (in this way the release of substances that give color and tannin are minimal); then we proceed with the winemaking technique called "in bianco". The second production method is starting from white and black grape varieties. The intensity of the color in rosé wines is mainly determined, as are the other sensory characteristics of these wines, by the contact time of the musts with the skins. From an olfactory point of view they are expressed with notes ranging from red flowers. When tasting the tannicity, although present, is much less marked in the rosé wines than in reds, and the structure is usually lighter. Some rosé wines, especially those from the south, richer in extracts, are subjected to short aging in wood, with sometimes surprising results.