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Abruzzo wine region
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Abruzzo is an Italian wine region located in the mountainous central Italian region of Abruzzo, along the Adriatic Sea. It is bordered by the Molise wine region to the south, Marche to the north and L
The mountainous Abruzzo region includes the highest peak in the Italian Apennines, Corno Grande.
The mountainous Abruzzo region includes the highest peak in the Italian Apennines, Corno Grande.
Montepulciano grapes in Abruzzo
Montepulciano grapes in Abruzzo
A Cerasuolo rosé made from the Montepulciano grapes from Abruzzo producer Emidio Pepe
A Cerasuolo rosé made from the Montepulciano grapes from Abruzzo producer Emidio Pepe
The wines of the Abruzzo region were internationally known as early as the 17th century, when the Spanish writer Miguel de Cervantes praised the high
The wines of the Abruzzo region were internationally known as early as the 17th century, when the Spanish writer Miguel de Cervantes praised the high quality of the region's Trebbiano d'Abruzzo.
Rosé
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A rosé is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforwar
A glass of rosé wine.
A glass of rosé wine.
Many of the earliest red wines were closer in color to modern rosé since many of the early winemaking techniques involved pressing soon after harvest.
Many of the earliest red wines were closer in color to modern rosé since many of the early winemaking techniques involved pressing soon after harvest.
A stuck fermentation while producing a red wine from Zinfandel leads to the development of the rose-colored wine White Zinfandel.
A stuck fermentation while producing a red wine from Zinfandel leads to the development of the rose-colored wine White Zinfandel.
One method of making rosé is to press the wine early (often after 12–24 hours of skin contact) while red wine producers will leave the juice maceratin
One method of making rosé is to press the wine early (often after 12–24 hours of skin contact) while red wine producers will leave the juice macerating with the skins for several days or even weeks longer.