Rosé wine, for as long as I can remember, nobody consider it. I don’t know why but it has always been considered a B-series product, strange stuff, there was little around. In my personal opinion, it will be a wine that will gain a lot of market in the next two years.


Because it is light, fresh, “goes down well”.
White wine is too, but for some years the producers have launched into the production of heavy white wine, with great structure and a lot of alcohol. They do experiments and sometimes surprising wines come out, good for them.
The “traditional” white, the light one with half a degree of alcohol more than water, is increasingly rare. And more and more often you see white from 14 degrees. Faded reds, Michael Jackson’s of wine.

The rosé is gaining the ground that the white is leaving behind.

Is rosé made with mixed white and red wine?


Maybe someone at home does, but no! No! No! This is not how rosé is made well!

Rosé wine can be made in different ways, the most common and which guarantees the best results in terms of quality is the one that involves the use of red grapes. The grapes are pressed and the skins are left in the must for “some time”. How much time? Enough to give it some flavor and some color. But not too much, otherwise it becomes red wine and what are we talking about to do?

So rosé wine is made with red grapes vinified as if they were white. The skins should not be given time to transfer their color to the must.

That’s all?