Rosé (and Rosato) has finally shot into the spotlight after years of disrespect. Here, through a focus on wines from Southern Italy, we discuss the history of rosé in France and Italy, in the vineyard, and I go deep into saignée versus direct press and their different effects in the winery. I personally make three different roast through different methods. Food pairing is also a significant topic. 

This class was held in conjunction with wine educator and sommelier Paul Robinson of www.bottivino.com - check out his new wine online wine shop for great Italian wines!

⁠www.pietrobuttitta.com⁠

www.prima-materia.com