Rosé wine, Italian primacy
rosé wine, fruity poetry capable of expressing a specific trait of the Italian territory, brought today into the spotlight thanks to the rise of prosecco, finally at the center of Italian taste.
Once considered a minor Italian wine, it is the ideal pairing for appetizers and single dishes with a strong flavor such as appetizers o fish soups e mixed fried foods.
Rosé wine is obtained through the so-called "short maceration", a process during which red grapes are crushed leaving the skins to macerate in the must until the desired color is reached, for a period ranging from 2 to 36 hours. This process in Italy is called "bleeding", in France "saignée". 3 hours correspond to a "light pink", waiting 6 or 10 hours results in a "cerasuolo" (very famous is the one from Abruzzo), while with more than 11 hours the almost ruby coloration is called "chiaretto".
Excellent Italian rosé wine cannot by law be derived from blends of white and red wines, unlike in France (rosé d’assemblage). Puglia, Lombardy, and Veneto (which also boasts the best bottles of rosé prosecco) are the three regions that have most deeply developed rosé production, with the most renowned made in Salento.
