Roses

Rosé wines are produced in two ways: first, using red grape varieties that have undergone a short maceration with the skins and seeds (in this way, the release of substances that contribute to color and tannins is minimal); then, using the winemaking technique known as “in bianco.” The second production method involves using both white and red grape varieties. The intensity of the color in rosé wines—as well as their other sensory characteristics—is primarily determined by the length of time the must remains in contact with the skins. From an olfactory perspective, they are characterized by notes ranging from red flowers. Upon tasting, the tannins—though present—are much less pronounced inrosé wines than in reds, and the structure is generally lighter. Some rosé wines, especially those from the south, which are richer in extracts, undergo brief aging in wood, sometimes yielding surprising results.