About Italian rosé wine.
For a long time, and probably still is, a large number of Italian wine consumers have been considering the rosé wine like a questionable or uncertain quality wine. A kind of hybrid, the result of strange oenological practices.
In addition, average prices of the rosé wines, and inevitably also their quality, had been often oriented at satisfying the needs of consumers who were buying cheap wines.
In short, a market mechanism which, after all, with the exception of some popular rosé Champagne, has produced in the past, the result of an offer that has not really “shined”.
Recently, however, probably driven by the need to expand and diversify their sales lists by offering new products, many winemakers are offering good quality rosé wines. And wine lovers seem to respond positively.
The commonly used techniques from Italian wineries to produce rosé wine are:
- The "short maceration" also known as "white vinification of black grapes", which consists in making wine with must left to macerate togheter with grape skins only few hours (usually from 2 to 36 hours).
- The "salasso" (Italian word, in English "take away liquids"), a technique by which they subtract liquids from the must + skins mixture: those liquids will be rosé wine. But it must be said that in this case the primary purpose is to obtain more concentrated red wines more than produce rosé wine.
Excepted permitted cases, as the production of French rosé Champagne or sparkling wine Franciacorta, in Italy and in the rest of Europe is prohibited to mix red and white wine to make rosé wine. Insights about prices and organoleptic characteristics of rosé wines available for purchase are present in the pages dedicated to the wines.