Labels

Discover the complexity of Italian Rosato wines - Gropello, Montepulciano, Negroamaro, and Nerello Mascalese - and why they surpass Provence Rosé


 Rosato is the Italian term for rosé wine, which can be made from various red grape varietals. Among Italy's most popular grape varieties used for Rosato production are Gropello, Montepulciano, Negroamaro, and Nerello Mascalese.

Gropello is a red grape variety grown mainly in the Lombardy region of northern Italy. It produces wines with good acidity, moderate alcohol, and a delicate aroma. Gropello rosato is typically light-bodied, crisp, and refreshing, with red berries and citrus notes.


Montepulciano is a red grape variety widely planted throughout central and southern Italy. It is known for producing wines with intense color, high tannins, and moderate acidity. Montepulciano rosato is full-bodied and structured, with flavors of red fruit, spice, and a slight bitterness on the finish.


Negroamaro is a red grape variety grown primarily in the Puglia region of southern Italy. It is known for producing wines with a deep color, high tannins, and moderate acidity. Negroamaro rosato is typically medium-bodied, with flavors of red berries, herbs, and a hint of bitterness on the finish.


Nerello Mascalese is a red grape variety grown on the slopes of Mount Etna in Sicily. It produces wines with a light color, high acidity, and moderate tannins. Nerello Mascalese rosato is typically light-bodied, with flavors of red berries, herbs, and a mineral character.

These grape varieties used in Rosato production in Italy tend to produce wines with more complexity than Provence Rosé due to factors such as grape variety, climate, soil, and winemaking techniques. For instance, Montepulciano rosato tends to have more tannins and structure than Provence Rosé, while Negroamaro rosato tends to have more bitterness and herbal notes. The grape varieties used in Italy also tend to be grown in warmer climates, resulting in more ripeness and intensity wines. Additionally, winemakers in Italy tend to use techniques such as skin contact, which allows the juice to extract more color and flavor from the grape skins, resulting in wines with more complexity and depth of flavor.



Labels:

Comments

Post a Comment