THE BEST ROSÉ WINES IN BAG IN BOX
Very often we usually think of rosés as a modern phenomenon, the result of a fleeting and fashionable consumption trend, wines to drink throughout the year which reach their peak diffusion in spring and summer, when temperatures begin to rise and you no longer want to drink red wines. Rosé wine, on the other hand, is a fundamental part of some regional cultures, especially in southern Italy, which have always consumed it, particularly in bulk during meals, something very far from aperitif rosés which are actually linked to the more popular tradition.
Your head immediately flies to Puglia, home of the most famous Italian rosés in the world, based mainly on Negroamaro and Primitivo, or on blends of international and local vines. The small natural wineries prefer the use of typical local varieties and, through their careful and delicate winemaking, aim to bring out the most authentic and genuine face of this typology. Examples include the Rosato Salento IGT from Agricola Q, a young winery founded in 2020 and carried on by Antonio and Mina del Prete, daughter of the well-known Apulian wine craftsman Natalino del Prete, and the Rosato Murgia IGT from Morasinsi based on Aglianico grapes in purity vinified with only indigenous yeasts and without filtration.
In Abruzzo, rosé, locally called Cerasuolo, has always been the perfect companion for home meals and in taverns, considered as a more gastronomic and drinkable version of the classic Montepulciano vinified in red. Bag-in-box rosés from Abruzzo, far from being empty wines without character, are in most cases of a beautiful bright black cherry colour, with a fresh, full and pleasantly mineral sip. A splendid representative of this category is certainly Rosè Colline Pescaresi IGT by MorMaj, as well as Vino Rosato Abruzzo by Francesco Cirelli, a historical face of natural wine in Abruzzo.
HOW ROSÉ WINE IS PRODUCED?
The oenological techniques for producing rosé wines involve the use of red grapes vinified in a particular way in order to generate the classic rosé color that we expect to see in the glass. Spoiler alert: no, rosé is not made by mixing white and red wines together! There are basically two classic modes:
- maceration on the skins: the red grapes are harvested, a little early, and left to macerate in contact with the skins, where the anthocyanins, water-soluble pigments responsible for the color of the wine, are contained. To give rosé with softer shades, typical of Provencal wines, contact times do not usually exceed 6-12 hours. The bag-in-box rosés available on Sfusobuono are characterized by a more intense and rich colour, due to maceration on the skins for at least 24 hours.
- saignée as French would call it which literally means 'bleeding' - or an oenological technique linked above all to conventional productions which consists in the addition of must from red grapes to white must. This method is mainly used in the production of sparkling wine bases for Champagne and Champenoise method.
ROSÉ WINES FOOD PAIRING
Bag-in-box rosés are perfect for outdoor lunches, picnics and aperitifs at sunset, thanks to their delicate drinking and extreme olfactory pleasantness. The rosé from Piedmont, such as that of Valli Unite and 'IL Rosato', are excellent paired with a mixed platter of cured meats from the area of origin, in particular raw and cooked salami, and fresh or medium-aged cheeses such as goat's cheese, a robiola or a toma from Roccaverano. Southern rosés, on the other hand, can easily accompany more complex dishes such as a fish soup or mussels marinara, as well as a traditional margherita pizza or a pinsa with stracciatella, rocket and cherry tomato.
On Sfusobuono you can find a nice selection of natural rosé wines in bag in box from different Italian regions, made with organic and/or sustainable practices in the vineyard and without chemical additives in the cellar. Discover rosé bag in box at competitive prices and be inspired by the food pairings, offers and advice in the technical sheet.
