Winebow Monthly Varietal PA March 2018 digital

Fruili- Venezia Giulia

Valle D’Aosta

Veneto

Lombardia

Piemonte

Emilia-Romanga

Liguria

presents

Toscana

Marche

Umbria

Sicilia A RAINBOW OF Rosato LLS represents a full spectrum of Rosé from the hills of Piedmont to the Ionian coast and everything in between. Abruzzo Lazio Campania Molise Sardegna

Puglia

Calabria

There are three techniques used to make Rosé — Maceration, Saignèe, and Blending. Our LLS Producers use Maceration or Saignèe. Both processes explained below.

MACERATION (M) Pressed grape juice stays in contact with its skins for a short period to extract color, flavor components and texture

Grape bunches are destemmed

Red wine grapes are collected and sorted

Grape juice touches red grape skins for a period of time

The longer the juice is in contact with the grape skins, the darker it becomes

The juice is removed from the grape skins

The fermentation completes without the skins

Wine stabilized for a period of time

Rosé wine is bottled

SAIGNÈE (S) The French word for bleed, this method removes (bleeds off) a portion of the fermenting ‘red wine’ after only a few hours of contact with the must

© 2018 Selected and Imported by Winebow, Inc., New York, NY