Introduction to Italian Rosé
Italian rosé, or rosato, is one of the country's most underrated wines. This guide covers the main styles, wines to try, food pairings and prices.
Provence may lead the global talk about rosé, but Italy makes a huge range of pink wines. They run from the pale, onion-skin Ramato of Friuli-Venezia Giulia to the deep cherry-colored Cerasuolo d'Abruzzo. This range reflects Italy's wealth of native grapes and growing areas.
Italians take rosato seriously. It is not a leftover from red wine making. The best Italian rosés are made on purpose to show the delicate, aromatic side of big red grapes. A new generation of winemakers has raised rosato's status. Their wines can age, improve and hold their own at the best tables.
Cerasuolo d'Abruzzo is made from Montepulciano grapes in Abruzzo. It is Italy's most structured rosé and the one most worth aging. "Cerasuolo" refers to its deep cherry color; this is no pale copy of Provence.
It is rich and full-bodied, and it can age well for 3–5 years. It is a true food rosé, strong enough for red meat and complex dishes.
The shores of Lake Garda make two styles of Chiaretto (pale rosé):
Both are pale, delicate and elegant, closer to Provence than to Cerasuolo. Garda Chiaretto has become Italy's most fashionable rosé, and some producers make very complex wines.
This Puglia appellation makes elegant, pale rosé from the Bombino Nero grape. The wines are pale salmon, with strawberry, citrus and floral notes. It is one of Italy's most food-friendly rosés.
Puglia has a long tradition of bold, characterful rosati from Primitivo and Negroamaro. The Salento IGT and Puglia IGT offer many excellent choices. They are often deep in color, full of fruit and perfect for summer meals.
Tuscany makes good rosati from Sangiovese, especially in the Maremma and Morellino di Scansano areas. The Toscana IGT lets producers blend grapes freely for their rosati. Campania also makes excellent Aglianico-based rosati with grip and character.
Italian rosati are very versatile and match more dishes than most reds or whites:
| Style | Color | Region | Grapes | Character |
|---|---|---|---|---|
| Pale & delicate | Onion skin–salmon | Garda, Friuli | Corvina, Rondinella | Floral, citrus, mineral |
| Medium-bodied | Salmon–pale cherry | Puglia, Campania | Primitivo, Negroamaro | Strawberry, watermelon, lively |
| Full & structured | Deep cherry | Abruzzo, Sicily | Montepulciano, Nero d'Avola | Cherry, spice, made for food |
Italians have always seen rosato as a wine for food, more than the global market might suggest. A great Cerasuolo d'Abruzzo from a top vintage can age for years. It develops notes of dried flowers, tobacco and earth that make it a "serious" wine. Serve the best Italian rosati at 12–14°C, not ice-cold from a bucket.
What is rosé wine called in Italian?
In Italian, rosé is called "rosato" (sometimes "rosé," borrowed from French). You may also see "chiaretto," a term used around Lake Garda for its pale, delicate rosati. All three mean the same style: wine made from red grapes with short skin contact, giving a pink color between red and white.
Is Italian rosé wine sweet or dry?
Almost all Italian rosato is dry, not sweet. Styles range from bone-dry and mineral (Chiaretto del Garda) to fuller and more structured (Cerasuolo d'Abruzzo). Truly sweet rosati are rare in Italy. If you expect a sweet blush wine, Italian rosato will surprise you with its savory, food-friendly taste.
What's the difference between rosé and rosato?
There is no real difference. "Rosato" is simply the Italian word for rosé. Both mean pink wine made by limiting skin contact when making red wine. Italian labels tend to say rosato, while Provence made the word "rosé" famous around the world.
Which Italian rosé should I try first?
For a food-friendly start, try Cerasuolo d'Abruzzo. It has enough body to please red wine drinkers but is still refreshing. If you want something lighter for aperitivo, look for a Chiaretto del Garda or a Puglia IGT rosato.
Explore Abruzzo wines, Veneto wines and Puglia wines for the full range of Italian rosato.