Rose

Rosé wines are produced in two ways: starting with red grape varieties that have undergone a brief maceration with skins and seeds (this minimizes the release of color and tannins); we then proceed with the winemaking technique defined as “white.” The second production method uses both white and red grape varieties. The intensity of the color in rosé wines— as well as the other sensory characteristics of these wines—is primarily determined by the length of time the must is in contact with the skins. On the nose, they express notes of red flowers. During tasting, the tannins are present but significantly less pronounced;rosé wines are more full-bodied than red wines and generally have a lighter structure. Some rosé wines, especially the more extract-rich southern wines, undergo brief aging in wooden barrels, sometimes with surprising results.