Although this episode was technically focused on the topic of Southern Italian rosé, it managed to become more expansive, discussing some French rosé history, breaking down the technical aspects of saignée versus direct press or vin gris, and the general wide world of rosé and Rosato possibilities. We tasted an early-harvest Aglianico rosé from southern Campania (acid laser to the face,) a more fruit-driven Puglian Primitivo rosé, and our (Prima Materia's) third Rosato made of Barbera and Aglianico.

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