The production process of Rosé wines is in general a process halfway between the production of white wine and red wine: in particular, it starts in the same way as red wines and continues as for white wines. Starting from red grapes, which undergo a soft pressing, we get the must: this is not separated from the skins, which start with the maceration. The pink color, as well as the colour of red wines, is obtained by macerating the skins in the must for a variable time, as for Rosé the maceration is done within a few hours, up to a maximum of two days, the duration of the maceration time depends essentially on the coloring capacity of the grape and the type of rosé wine to be produced. During this phase it is essential to avoid the beginning of fermentation, therefore the must is kept at a low temperature.
At the end of maceration, maximum 2 days, the must is separated from the skins and then the process of production and fermentation continues exactly as for white wines. Generally rosé wines are fermented in inert containers, such as steel and cement, very rarely in wooden containers, such as barrels and barriques.
Characteristics: Pink colour with red reflections, slightly fruity with a fresh flavour
It goes well with fish and shellfish appetizers, light first courses, white meats and cheeses.
Serving temperature 8-10 C°
Vol. % 11,00 – 11,50
Packaging – 1 carton contains 6 bottles
Pallet – 100 Cartons – kg 690