Rosé Wine, whose production began in Puglia in 1892, is obtained using black grapes where, during processing, the must remains in contact with the skins for a minimum of 2 hours up to a maximum of 36, in this way the skins give only part of the color to the must. Alternatively, the bleeding method can be used, which consists in removing part of the must during red vinification, therefore in the presence of the skins, so as to obtain a rosé wine. It has a color aspect between pale pink, cherry and claret, it is generally characterized by fruity aromas, the taste is dominated by sensations of slight acidity, aromaticity and light body
- Products
-
Wines
-
Brands
-
Quality Brands
-
Protection Consortia
- Sustainable Agriculture
- Organic Farming
- D.O.P. Protected Designation of Origin
- I.G.P. Protected Geographical Indication
- D.O.C. Denomination of Controlled Origin
- D.O.C.G. Denomination of Controlled and Guaranteed Origin
- Slow Food Presidia
- Gluten Free
- Biological Products
- I.G.T. Indicazione Gerografica Tipica
-
Quality Brands
- News