Italian rosé wines

In Italy rosé has names of its own: rosato in most regions, cerasuolo in Abruzzo — after its cherry colour. It is made from red grapes left in contact with their skins for only a few hours, long enough to gain colour and fruit without tannin.

Italian rosés range from very pale, floral and lively to intense styles close to a light red. We chose ours for balance: clean fruit, vivid acidity and a finish that calls for another glass.

Serve at 8–10 °C. They are the natural partner for summer food — tomato pasta, pizza, grilled fish, cured meats and antipasti — and for an ordinary evening when you can't decide what to open.