How is rosé wine made?

Rosé wine is often the victim of prejudice: there are those who consider it a compromise between white and red, those who associate it exclusively with summer, and those who don’t even know where its pale and fascinating color comes from. Yet, rosé is a real style, with very precise techniques and a productive dignity that has nothing to envy of others.
In this guide we answer clearly and completely to the question “”how to make rosé wine“”, also delving into the topics of winemaking, the grapes used, the differences with French rosé, up to the most common pairings and types.

What does rosé wine mean?

Rosé wine is a wine made with red grapes but vinified in order to obtain a light color, which can range from powder pink to cherry pink. The main characteristic lies in the brief contact between the skins and the must: a few hours are enough to extract the desired color and a slight tannic imprint.
It is not a “”half wine””, but a precise style, loved for its freshness, drinkability and versatility. Perfect for those looking for a lively and light alternative to intense reds, but with more body and character than thinner whites.

What grapes are used for rosé wine?

One of the most common questions is: “”But what grapes are used to make rosé wine?””. The answer is surprisingly simple: with any red grape variety.

In Italy, for example, each territory has its preference. In Puglia Negroamaro and Primitivo are preferred; in Abruzzo Montepulciano reigns supreme; in Tuscany they work with Sangiovese, while in northern Italy Corvina, Lagrein and Pinot Noir are found.

Abroad, especially in Provence and the south of France, rosés are made from Grenache, Cinsault, Mourvèdre and Syrah.

There is therefore no single answer: the quality of the grape is the key, even more so than the chosen grape variety.

What is the difference between rosé and rosato?

The terms “rosé” and “rosato” are often used synonymously, but there are interesting nuances behind them. In Italy, “rosato” is the technical and official term. “Rosé”, on the other hand, is the French name, but also the one most used in international marketing, perhaps because it sounds more elegant or more exotic.

The most important difference is in style. Italian rosés tend to be fruitier, sometimes more structured, sometimes even with a light tannin. French rosés – especially those from Provence – are often lighter, more floral and with an almost transparent color.

So the difference is not only in the word, but in the production philosophy.

Is rosé wine bad for you?

It’s a myth that needs to be debunked. Rosé wine is not bad, just like any other wine: it always depends on how much you drink and how it is produced.
If we are talking about natural rosé wine, vinified without clarification, without selected yeasts and without heavy interventions, then we can even talk about a more digestible drink, lively and rich in energy.
Furthermore, precisely because it is made with red grapes, it contains polyphenols, which have beneficial antioxidant effects. Therefore, in moderation, it can easily be part of conscious consumption.

Pairings with rosé wines

One of the strengths of rosé is that it really goes well with many dishes. It is a chameleonic wine, which manages to combine the acidity of whites with a light red structure.

Here are some combinations worth trying:

• Raw seafood and shellfish, with mineral and subtle rosés
• Asian and spicy cuisine dishes
• Fresh cheeses, goat’s cheese, robiola
• Grilled or stewed white meats
• Pizza with vegetables or light cured meats

If you want to get a concrete idea, explore our selection of natural and artisanal rosé wine.

What is the best rosé?

The answer is subjective, but some names stand out for quality, consistency and recognisability. In Italy, the Rosato le Coste, the Rosè Supernova, the Forcinella, and the De Bartoli Etna Rosato

And among the producers of natural rosé wine? There is a wonderful world made of living, unfiltered microproductions, with native grapes and spontaneous fermentations. Absolutely worth trying if you are looking for an authentic and unconventional wine.

The types of rosé wine

Rosé winemaking is not unique. There are different techniques for obtaining a rosé wine, and each one affects the final profile:

• The direct pressing is the most delicate method: the grapes are pressed immediately, and the must ferments with almost no contact with the skins. The result is a pale, fresh and very fine wine.
• The wine drain (also called “”saignée””) consists of taking a part of the must during the vinification of a red wine, in order to concentrate its body and obtain a more intense and tasty rosé.
• The blending between white and red wine, although rare and in many cases prohibited for still wines, is permitted in some types of rosé sparkling wine.
• Finally, there are macerated rosés, often natural, which remain in contact with the skins for one or more days: more intense, rustic and also suitable for more structured dishes.

Each technique responds to a style. The important thing is that the result is consistent with the raw material and with the identity of the winemaker.

Rosé is not a passing fad, but an authentic expression of the territory and the hand of the producer. It combines immediacy and personality, lightness and structure. And today, between precise winemaking, natural practices and growing public attention, we can say with certainty that rosé wine, how it is made, matters more than ever.

For those looking for new emotions in the glass, it is a universe to be explored.