Rosé wine

Brief maceration of the pomace in the liquid must
“Salasso” technique in which before alcoholic fermentation, in red winemaking, a percentage of more or less pink must is removed from the mass of must and skins, due to the short period of contact with the red skins, typically 24-36 hours. Subsequently, the red and rosé fermentation takes place
Wines obtained from the use of low-pigmented and low-tannic red grapes
Through the mixing of white and red grapes, which can be done while the mixing of white and red wines is prohibited

Having organoleptic characteristics more similar to a white wine than to a red one, rosé wine is better served in a tulip glass like white wine or, alternatively, in an ISO glass (so called because its dimensions were established by the International Standards Organization)

A rosé wine should be served between 12° and 14°