Roses

Rosé wines are produced in two ways: first, from red grape varieties that have undergone a brief maceration with skins and seeds (in this way, the release of color and tannins is minimal); we then proceed with the winemaking technique defined as “white.” The second production method uses both white and red grape varieties. The intensity of color in rosé wines— as well as their other sensory characteristics—is primarily determined by the length of time the must is in contact with the skins. Olfactorily, they express notes reminiscent 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, particularly the more extract-rich southern wines, undergo brief aging in wooden barrels, sometimes with surprising results.