At genussland.de, Italian rosé is primarily called Chiaretto — the Northern Italian tradition around Lake Garda. Pink, not bright pink; dry, not sweet; salty-herbal, not fruit-juice-like. Almost exclusively from the Valtènesi and Lugana DOCs.
The Chiaretto method involves a short maceration period — usually between six and twelve hours — before the juice is pressed. The result is a structured rosé with clear acidity and often a salty finish. In our selection: Pasini San Giovanni, Cà dei Frati and Perla del Garda. Additionally, we offer individual South Tyrolean rosés made from Lagrein or Vernatsch.
Chiaretto is one of the few rosés that can hold its own with pasta with fish ragu and spicy Italian salsiccia. Serve at 10–12 °C, in a white wine glass.
See also: German Rosé Wine, Austrian Rosé Wine.
