Blanco de la casa

Like France, rosés are made throughout Italy with the style and grape varieties used changing depending on the region and local climate. The long history of Italian rosés, particul arly in the warm southern part of the country, stem from difficulties in the early days of winemaking to make dark, fully colored dry red wines without temperature controlled fermentation vessels. As the must macerated with the skins, the intense heat of the process would often kill the yeast resulting in a stuck fermentation and residual sugar in the remaining wine. Eventually Italian winemakers realized that if they pressed the wines early in the process, remaining the skins, they could complete the fermentation albeit with a lightly colored wine. Show more