Rosé wine is produced using red grapes with a white wine fermentation. The grapes, harvested a little early, are pressed softly. The must obtained is then left in contact with the skins and grape seeds to macerate for a very short time according to the chromatic intensity you are seeking. Once the appropriate coloring has been reached, the skins and grape seeds are separated and fermentation and aging proceed, usually in tanks of inert materials such as stainless steel. All these delicate passages aim to maintain as much of the primary and secondary aromas of the wine as possible.

For Albia Rosé, a rosé of Sangiovese and Merlot, the hints of violet and elderberry are preserved thanks to all this careful attention: early harvesting, at the end of August for Merlot, in mid-September for Sangiovese; fermentation for 25-30 days, always keeping the wine at a low temperature – between 12° and 16° C – and then letting it age 3 months in stainless steel tanks. Albia Rosé is then ready for tasting, with all its freshness and minerality.