Rose

Rosé wines are produced in two ways: starting from red grape varieties that have undergone a brief maceration with the skins and seeds (in this way the release of the substances that give color and tannins is minimal); then we proceed with the vinification technique known as "in bianco". The second production method is starting from white and red grape varieties. The intensity of the color in rosé wines  It is primarily determined, as are the other sensory characteristics of these wines, by the length of contact between the must and the skins. From an olfactory point of view, they express themselves with notes ranging from red flowers. When tasting, the tannins, although present, are much less marked in the  Rosé wines are more complex than red wines, and the structure is usually lighter. Some rosé wines, especially those from the south, which are richer in extracts, are aged briefly in wood, sometimes with surprising results.