Description of the wine:
The Rosato Veronese is a lively, fresh and fruity wine, to be consumed young.
Organoleptic characteristics:
The Rosato Veronese wine looks pinkish in color, with a fresh, young smell, with fruity aromas. In the mouth it is cheerful but full-bodied, with floral notes.
Historical-cultural infos and curiosities:
The production of rosé wines, in the areas of Verona, has experienced an increase in recent years, thanks to the ease of coupling with different dishes, but especially thanks to the freshness and liveliness of these wines.
Serving suggestions:
Not too tasty and processed dishes, such as fish dishes, white meats or risotto. Excellent as aperitif.
Production area:
Some areas in the province of Verona.
Production techniques:
In order to ensure the pink color of this wine, marcs are separated from the must after twelve hours of maceration.
Grape varieties allowed for its production:
Corvina and Molinara (although you can find Rosato Veronese wines vinified also from Rondinella grapes, or Molinara grapes in single-variety).
