Once upon a time there was a pink wine, which had to live its existence in the shadows, considered a product of a «lesser Bacchus», because it was neither white nor red. All the most renowned wine experts snubbed it, because they did not want to devote themselves to a product with a poor image.
Then the miracle happened...
... and this wine 'Cinderella' wore its most beautiful dress, with many shades of pink, winning over the Prince. From this moment on, everything changed: Rosé has stepped out of its niche, changed its skin and become a major player in oenology and wine tasting around the world.
The pink wine boom began in Provence and was crowned by a record-breaking auction with the sale of a magnum bottle for €2,600. Chapeau! I reveal the name of the winery 'Chateau Miraval' , which back in 2014 was owned by Angelina Jolie and Brad Pitt (before their separation).
Rosé today is an expression of vitality and 'modern dolce vita'
In Italy too, rosé is becoming a phenomenon, because it is perfectly associated with our lifestyle: perfect for an aperitif with the sunset in your eyes, a romantic date where the colour pink is a good omen, a summer evening with friends... in short, an expression of vitality and 'modern dolce vita', like its colours, smells and flavours.
The organoleptic profile of rosé wines
Let's investigate the organoleptic profile of rosé to see why 'cheerfulness, light-heartedness and the call of the beautiful season' are an ideal match for our wine:l’allegria, la spensieratezza e il richiamo della bella stagione” si abbinano in modo ideale al nostro vino:
- The colour captures us immediately, as soon as we pour it into the glass, with its infinite chromatic hues: from soft pink to claret, from cherry to coral, to intense pink;
- The nose expresses a bouquet that often releases floral and fruity notes, at times, balsamic and
- The taste is fresh and balanced, slightly tannic and with an acidity similar to that of white wines.
What goes well with rosé wine?
With these characteristics, rosé becomes a perfect pairing for many traditional Italian dishes, such as fish antipasti, risottos and first courses, vegetarian dishes, white meats and fish main courses, as well as savoury pies and pizza (without forgetting that the perfect marriage should always be assessed according to the ingredients of the dish).
But how does a still rosé wine come into being? First and foremost, it is the product of the winegrower who created it, the indissoluble reflection of grape variety, terroir and choices in the cellar. Rosé is produced from red grapes obtained by macerating the must on the skins for a variable time, which defines its more or less intense colour. It is not the result of a blend of red and white wine, a technique prohibited by law with exceptions for rosé sparkling wines.
The alcohol content is often low (between 12-13.5% alc.), the serving temperature is 10-14°C, and it is intended for consumption in youth: it is recommended to uncork the bottle within 4 years after harvest.
Book our 'From Cinderella to Queen' wine-experience
Per chi vuole convincersi della qualità di alcuni vini rosati (abbiamo scelti i vini più premiati) e conoscere i 3 metodi di produzione, consigliamo la nostra wine experience “Da Cenerentola a Regina“.
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