Italian Rose Wines - Easy Summer Drinking Redux

I wrote this post back in May of 2008. Because I'm lazy....here it is again. Ever since White Zinfandel left its scourge upon the wine landscape, Rose wines have been looked down upon. But because they are a perfect warm weather drink, lying somewhere between refreshment and flavor, they needn't be. In fact, in the coastal regions of southern Italy, a good Rosato is a prized wine. The history of Rose wines in the south of Italy dates back to a time when fermentation could not be controlled by refrigeration. To make a red wine, time is needed for the wine to macerate on their skins. Because the heat of the day would stop the fermentation process cold, these "half-made" reds became Roses by default. Today, Rose wines are made by either macerating a red wine for a short time or blending a red and white wine together. Abruzzo's famous red, Montepulciano d' Abruzzo, is known as a Cerasuola (meaning cherry-red) when vinified in the Rose style. In Puglia, the Negroamoro and Primitivo grape are used as a Rose base. Some Abruzzo producers to look for: Spinelli, Mascigelli, Cataldi, Madonna, Illuminati. Some Puglian producers: Leone de Castris, Damiono Calo. While the south dominates the Rose scene, the north of Italy also is represented with the pink. Catalupo, a Piedmontese winemaker produces a great Rose from the Nebbiolo grape and Bastianich from Friuli vinifies the native Refosco varietal. Because of their lack of tannins, look for young Roses. They are best consumed the summer after their vintage; when their fruit is bright and their acidity vibrant.