Rosé wine

Rosé wine is often dismissed as a summer wine — unfairly. Those who explore the selection at ginussland.com will find wines that defy summer slump clichés: dry, structured, with aromas ranging from blackcurrant to herbs. 44 rosés that endure all year round.

Production Methods at a Glance

There are three ways to make rosé — and all three are represented in our selection.

• Saignée: During red wine maceration, a portion of the juice is bled off. The result is a more robust, often darker rosé.
• Direct Press: Red grapes are pressed immediately like white wine. This yields light, delicate rosés with low tannins — the standard for Provence-style wines.
• Chiaretto: The Northern Italian tradition on Lake Garda. Short skin contact, precise acidity, saline finish. In the selection from Pasini San Giovanni, Cà dei Frati, and Perla del Garda.

Countries and Winemakers

German Rosé (25 wines) primarily comes from the Pfalz and Rheinhessen regions: Knipser, Rings, Philipp Kuhn, Weedenborn, Kühling Gillot and Markus Schneider demonstrate what modern Spätburgunder and cuvée rosés can achieve.

Italian Rosé (15 wines) is almost exclusively Lake Garda Chiaretto — salty, herbaceous, very food-friendly. Additionally, there are individual South Tyrolean rosés made from Lagrein or Vernatsch.

Austrian Rosé (4 wines) is narrow but distinctive: Zweigelt rosé from Nimmervoll and the biodynamic "naked rosé" from Gernot Heinrich.

Good to know: Icy refrigerator temperatures are the wrong idea for rosé. 10–12 °C brings out the fruit and herbs; below 8 °C, the wine closes off and tastes watery.

When to Rosé, When Not?

Rosé is the intermediate solution between white and red — and that's precisely its strength. For Mediterranean-spiced dishes, fish with tomato, grilled vegetables, or antipasti, rosé is often the best choice. For hearty meat dishes, we tend to opt for red wine, and for plain fish, white wine.