I make a tiny amount of Rosato wine for my wife Daniela.
The first experiment was in 2017, when I bled off about 200 liters of Nebbiolo must after about 28 hours of skin contact. It is a deeply-colored rosato, with a hint of sweetness balanced by bracing freshness. It goes into a stainless-steel “barrique” of 165 liters for 12-18 months and is then gravity-bottled with a crown cap closure. Best consumed very chilled. For Dani first, then for family and friends only. Not for sale. Not produced in 2018, but made again in 2019.