Vin rosé, Italian number one
Rosé wine, fruit poetry expressing a specific Italian land trait, is now brought under the spotlight thanks to the ascent of prosecco, finally in the heart of Italian taste. Once considered a minor Italian wine, it’s the ideal match for aperitifs and single tasty dishes like antipasti or fish soup or mixed fry.
Rosé wine is obtained by so called “short maceration”, a process during which red grapes are crushed, leaving the skin to macerate in the must till it reaches the colour desired, for a period varying from 2 to 36 hours. This procedure in Italy is called “salasso”, in French places “saigné”. 3 hours are the equivalent of “rosa tenue”, mitigating for 6 or 10 hours creates “cerasuolo” (Abruzzo’s is very famous), while with more than 11 hours the almost ruby colour is given the name “chiaretto”.
By law, the excellent Italian rosé wine may not derive from mixing white and red wines, as opposed to in France (rosé d’assemblage). Puglia, Lombardia and Veneto (which also boasts the best bottles of vin rosé) are the 3 regions that most developed rosé production; the best known are made in Salento.