Rosè

The production process of rosé wines is halfway between the white and red wines and it is not, as many believe, the mixing of white wines and red wines. They are produced with red berried grapes, using specific techniques, such as the limited permanence on the skins in maceration. Permanence which, depending on the duration, will yield more or less dyes and other classic components of red wines. Chiaretto and Cerasuolo are the Italian terms most commonly used to define a rosé wine.