Revel in these distinctive, food-friendly rosés, both still and sparkling, from north-east Italy.
Perhaps I'm being controversial in saying this, but I believe that the most terroir-driven rosé is not, as one would assume, from Provence. It's from the ancient glacial soils on the south-east side of Lake Garda. The winds off the lake, the gentle hills, the complex morainic soils of the vineyards, the moderate climate and the blend of Corvina (spice and ripe citrus), Rondinella (fruity red berries) and Molinara (acidity and texture) result in rosés with a distinctive character, salinity, wet-stone minerality, firm structure and elegant fruit. Despite...