Sardinian rosé wines have become increasingly popular in recent years, both in Sardinia and in other regions of Italy and abroad. Despite their growing fame, many consumers are not familiar with these wines, their production process, and their history.

Sardinian rosé wines are made mainly from local grape varieties such as Cannonau, Monica and Carignano. In recent decades, Sardinian rosé wines have begun to gain an international reputation, thanks to increased production quality and the use of modern winemaking techniques.

Sardinian rosé wines are characterized by their freshness and light acidity, which makes them particularly pleasant to drink in summer or during light meals. They also exhibit a remarkable variety of aromas and flavors, with floral and fruity, spicy and mineral notes, depending on the grape variety used.

The production process of Sardinian rosé wines is similar to that of red wines, except that the grapes are crushed immediately after harvest and the resulting must is left in contact with the skins for a shorter period of time, varying from a few hours up to 2 days, depending on the type of grape and the amount of color and substances you want to extract from the skins. This results in a wine with a more or less intense pink color, depending on the degree of pigmentation of the grapes used and the duration of skin contact.

If the maceration lasts between 6-12 hours, it is called "one-night" wine, while if the duration is closer to 24 hours, it is called "one-day wine." Next, the process follows that of white wines, with fermentation, racking and bottling.

Another commonly used technique is called "bloodletting" or "saignée" in French. In this case, during the first few hours of maceration to produce a red wine, once the desired color is reached, a quantity of must is taken from the bottom of the container without extracting the skins, then fermented separately following the same procedure as for the production of white wines, resulting in a rosé wine.

In general, Sardinian rosé wines are fresh, light and fruity wines with an alcohol content usually not exceeding 12-13 degrees.

As for food pairing, they are excellent with fish dishes, both raw and cooked, and white meats, particularly shellfish and mollusc dishes. In addition, they are perfect to accompany Mediterranean dishes of grilled vegetables, fresh cheeses, and dishes with light sauces.

In conclusion, Sardinian rosé wines are a very interesting and diverse category of wines, suitable to satisfy the tastes of a wide range of consumers, from wine enthusiasts to the merely curious. They are perfect for accompanying fish dishes, white meats or for an aperitif with friends.

Sardinian rosé wines have won major international recognition, demonstrating their exceptional quality and aging potential. These wines are an excellent choice for those who are looking for an alternative to classic red or white wine and are looking for new food and wine experiences.