Rosé wines

These bottles are useful when the table needs freshness, colour and enough character for food. Umbrian rosé works well with aperitifs, cured meats, grilled vegetables, lake fish, white meats and relaxed summer meals. The category includes Torgiano DOP rosato, Umbria IGP rosé from Lake Trasimeno and fuller Montefalco styles, so the real choice is between easy freshness and a rosé with more body.

Fresh rosé for aperitifs and lighter food

Venturosa Terre Margaritelli is the Torgiano option in the category: a Sangiovese rosato with freshness and floral notes, made for white meats, fish dishes and light starters. Choose it when you want a dry, bright rosé that stays easy at the table.

Lake fish, white meats and informal meals

La Bisbetica Madrevite brings in the Lake Trasimeno side through Gamay del Trasimeno. It is the bottle to consider with freshwater fish, white meats or an aperitif that continues into food, especially when you want red-fruit notes and a lively finish.

When the rosé needs more body

Bocca di Rosa Tabarrini moves toward Montefalco and Sagrantino. It has more weight than a light aperitif rosé, so it makes sense with white meats, salads with cheese, medium-aged cheeses and richer plates where a very delicate rosé would feel too small.

Rosé wines

Fresh rosé for aperitifs and lighter food

Lake fish, white meats and informal meals

When the rosé needs more body

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