Italys rosè˝ wine producers met at Lake Garda recently to celebrate the EU decision to prohibit the creation of rose' wines by mixing white and red wines together, instead of producing the typical pink coloured nectar in the traditional manner: that is, by fermenting white and red grapes together, complete with their skins, for a maximum 24 hours. This time honoured process, producers say, guarantees not only the characteristic colour, but gives the wine a honeyed flavour unobtainable by other methods.
Rose' wine is currently enjoying a revival with predicted sales rising by 17% over the next three years. At the moment, there are a total of 210 rosè wine producers in
