Rosé

Rosé wines are produced in two ways: starting from black berry vines that have undergone a short maceration with the skins and grape seeds (so that the release of the substances that give color and tannin are minimal); then the winemaking technique called "in bianco" is used. The second method of production is from both white and black grape varieties.The intensity of 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 the olfactory point of view, they are expressed with notes declined in the range of redifiori. On tasting, tannicity, although present, is much less pronounced in rosé wines than in reds, and the structure is usually lighter. Some rosé wines, especially those from the south, richer in extracts, undergo short aging in wood, with sometimes surprising results.