In the beginning, rosé wine was obtained thanks to the pressing, in musts, of white and red grapes. Today, the techniques are quite different.

Rosé wines began to gain popularity after the war, thanks to the foresight of some of the best producers of rosé wines from Puglia, who enjoyed great international success. Since that time, three different production techniques have been developed and established.

Today, the blending technique of red and white grapes is strictly prohibited in all production countries, with the exception of the elaboration of cuvées for Champagne and Sparkling wines.

• The first technique, the one most frequently used by winemakers, is the short maceration of the skins in the must with the use of red berried grapes. The head of the rosé color is proportional to the time for which the grapes are left to macerate in the must, that is, the contact time between the skins and the liquid part of the must. Maceration times are generally "one night" or "one day". In the first case, a much softer and lighter color is obtained, while in the second case, a more decisive pink color will be obtained, almost tending to red; from here, in fact, the so-called "cherry pink" or "light pink" is born. Impossible not to mention the very famous Apulian rosé wines o i Abruzzo rosé wines, but also the Sicilians.
• The second technique, born in France and named as bled, means bleeding or bloodletting. It consists in the introduction of part of the must obtained from red grapes, in another must obtained from white grapes, which will then become the must of rosé wine. This technique is mainly used, both in Italy and in France by producers of red or sparkling wines.
• The third method consists in the use of pigmented red grapes low in tannins, i.e. grapes characterized by colored pulp capable of giving color to the must without the need for maceration.

What are the best types of rosé and rosé wines?

Although they have been produced all over the world for decades, the finest, best and most expressive rosé wines are those produced in the Mediterranean territories.

The Best Italian Rosé Wines

Italian rosé wines are produced throughout the territory but the greatest diffusion is found in Southern Italy where in fact we can find some of the most famous rosé wines: Cerasuolo d'Abruzzo, born from Montepulciano grapes; and Gaglioppo in Calabria, which offers structure and sensorial richness to the rosé wine. It is also important to mention the rosé wines produced in Sicily from grapes grown on the slopes of the Etna Volcano, including Nerello Mascalese and Nero d'Avola.

Another prominent mention should be reserved for the great Apulian rosé wines, which are produced starting from Negroamaro del Salento or Nero di Troia grapes.

With what to combine rosé wines

Characterized by unique freshness, rosé wines are the favorites for the warmer seasons such as Spring and Summer, especially when paired with cheeses, fried food, pizza, first courses based on fish, shellfish and seafood. Rosé wines are also perfect for many occasions: from romantic evenings, to aperitifs and above all for important fish-based dinners.

On Bottle of Italy you will find a wide selection of rosé or rosé wines for sale online at affordable prices. Discover our entire catalog, choose the wines you prefer and receive them comfortably at your home.