1. Do not be guided (alone) by the label In wine, beauty is also inside.

Turn the bottle upside down and look at the origin, the varieties, the preparation, etc. All these elements provide information and typicity to the wine. Because the world of rosé is evolving, and in Spain there are beginning to be serious, complex rosés, which move away from the traditional bright color and candy flavor to gain in quality.

2. Color also speaks

The color of the rosé responds to the vinification style (direct pressing or bleeding, greater or less extraction), but also to market trends. At present, the rosés that are most successful on the wine catwalk are the pale ones, the salmon pinks or 'onion skin' that follow the Provençal standards and are associated with greater elegance and subtlety.

3. Take into account the moment of consumption

The real key to the success of rosés is that they are for everyone and for any occasion. They are uncomplicated wines, but still complex and suggestive. Their characteristic freshness allows them to harmonize with a wide variety of dishes.

4. If it's expensive, it's for a reason

Rosés are extremely delicate wines that require the highest quality grapes and the greatest possible control in their production process. The winegrowers agree that it is the most difficult wine to make. For this reason, when the price of a rosé seems excessive, remember that its preparation is almost an alchemical task.

5. Rosé or claret?

Because of the color they seem the same, but they are two different wines, both because of their production and because of the grapes used. The claret comes from the mixture of white and red grapes in different proportions. The rosé, Provençal or not, is made with red grapes. This is the biggest difference. Its color is obtained by controlling the time that the skins are in contact with the must.