(tert per lesson)
A rose wine can be achieved both from the vinification of white grapes red fruit is fermented with their skins, but with very short maceration. In the latter case, the grapes, de-stemmed and crushed, they remain in the tanks for 24-36 hours in this period is undertaking one or two replacements. Then be released and the juice is fermented at low temperature, following the same procedure as for whites.
Rosé wines have organoleptic characteristics similar to most white wines and delicate aromas and flavors are fresh
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