An intriguing palette of colors ranging from pale pink to cherry red. Rosé wines are all the rage right now, not only from France but also from Italy, currently the fourth largest rosé wine-producing country in the world thanks to demand from abroad. In the US alone, sales increased last year by 31.8% in value and 21.1% in volume. So here’s a small guide to help you know how to choose the best one.
How they’re made
There are four methods for producing rosé wines, but before we take a look at them we should point out that the substances that “color” the wine comes from the grape skins, while the must is a clear liquid that takes on its final hue from more or less prolonged contact with the skins. So to make rosé wines you need to start with red grapes. Depending on the time during which the must is in contact with the skins, it takes on a color ranging from very pale pink to very dark pink. If the must and skins remain in contact for days, you no longer get rosé wines, but red wines. The shades of pink not only depend on the contact between the must and skins, but also on the grape variety and the temperature at which the fermentation takes place.
Here are the four methods we mentioned:
Direct pressing: after crushing, the must is immediately separated from the skins; in this case, the color given to the wine is minimal and you’ll have an almost imperceptible pink.
With very brief maceration with the skins: in this case, the contact between the must and skins lasts a few hours (generally from 2-3 up to a maximum of 12 hours).
With prolonged maceration: this production method is equal to the previous one, but the contact between the must and the skins can vary from 12 to 24 hours. In this case, you’ll get more full-bodied rosé wines with a deeper color.
Draining: the quality of this type of rosé wine is variable since this technique is used by those who want to produce full-bodied, more concentrated red wines. The producer’s main objective, in this case, is to produce good red wine and not a good rosé.
Historic production areas
Abruzzo
Cerasuolo d’Abruzzo DOC, from Montepulciano d’Abruzzo grapes: the first DOC in Italy solely intended for rosé wines, here they are round, well structured and intensely fruity, especially when produced near the Adriatic Coast.
Calabria
Ciro Rosato DOC, from Gaglioppo grapes: these wines have an intense color and good structure, with aromas of cherry and pomegranate. They are quite tasty and satisfying, and very interesting for food pairings.
Lombardy
Valtènesi Chiaretto DOC, mostly from Groppello grapes, with a balance of Barbera, Sangiovese, Marzemino and Rebo; the wines smell of rose petals and fruit such as peach, wild strawberry, and raspberry; they are tangy and delicate in the mouth, with light notes of spices.
Puglia
Castel del Monte Rosato DOC and Castel del Monte Bombino Nero DOCG, made with Bombino Nero grapes: fresh and delicate wine with a nose of flowers, red fruit, and citrus. It’s tangy and fragrant in the mouth. Salice Salentino Rosato DOC made with Negramaro grapes, and Malvasia Nera: the Five Roses wine of the winery De Castris is from here, which is the first rosé wine bottled in Italy. The wines are fresh, well balanced between acidity and softness and very drinkable, with fruity, iodized, citrusy and balsamic notes.
Veneto
Bardolino Chiaretto DOC, from Corvina and Rondinella grapes (the same that are used for the production of Amarone): very light-colored wines with a delicate taste, good flavor, and acidity, with citrus notes such as tangerine and grapefruit, along with nuances of spices if drunk after a few years.
Our Favourites
Cerasuolo d’Abruzzo 2017 Valentini, Cerasuolo d’Abruzzo Piè delle Vigne 2017 Cataldi Madonna, Cerasuolo d’Abruzzo Rosa-ae 2018 Torre dei Beati, Cirò Rosato 2018 LibrandiBardolino Chiaretto 2018 Giovanna Tantini, Bardolino Charetto 2018 Albino Piona, Valtènesi Chiaretto La Moglie Ubriaca 2018 La Basia, Valtènesi Chiaretto Preafète 2018 Podere dei Folli.
Pairings
Rosé wines are very versatile at the table and depending on the type, they can be suitable to accompany most traditional Italian recipes. They are unsurpassed with pizza and fish soups and interesting with pasta dishes, quiches, and vegetarian recipes. Serve between 50 and 55 °F.