Generally speaking, rosé wines can be made from any red grapes. The most popular rosés, however, are made from the following grape varieties.
With its soft, fruity taste, easy-to-drink and lightweight character, as well as its attractive berry-like aromas, rosé can match perfectly with various styles of food.
The dark-skinned Mavrotgrano, meaning ‘black crisp’, was once almost extinct and now occupying just 2% of the vineyard area on the Greek island of Santorini.
‘Bull’s eye’, the literal meaning of Öküzgözü, is a key Turkish variety well suited to the growing demand for lighter, more refreshing, characterful reds, best when any oak influence is a sleight of hand.
This old, dark-skinned variety, a grandparent of Carmenère, goes by many names (Braucol, Fer Servadou, Hère, Mansois, Pinenc) and is most commonly associated with southwest France and appellations such as Marcillac, Gaillac, Madiran and
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