Lidia Bastiabich e le Donne del Vino

The Association Women of Wine put a milestone in the history of rosé: grow in quality and consideration, become a "gourmet" wine with pizza
 These has been launched by Sorrento Rosé, the first festival devoted to this type that has attracted over sixty Women of Wine from all over Italy.
“Away common places such as rosé is a summer wine, suitable for low-skill palates and unable to age," said Donatella Cinelli Colombini's chairman at the conference  moderated  by Luciano Pignataro. The new types of Rosé Wines are born as premium wines and often ripen into oak barrels, they are much more serious. "
Consumption is steadily rising, especially in the US, confirmed Lidia Bastianich, an Italian-based chef, owner of numerous restaurants and television faces in the USA and Italy.  Lidia has agreed to be the goddess of the Women's Wine event. "In US there is still room for rosé, or rather, we call it rosé Italian," suggested Lidia. Only in the United States, in 2016, rose wine sales rose 6.8% with sales of over $ 816 million; World production stands at around 24 million hectoliters, or about 10% of world-wide wines. Italy is the second largest exporter in the world with 16%.
A bottle of 10 consumed in the world is rosé; Four bottles over 10 are consumed beyond the nation's production boundaries. "Rosé is a wine with a suitcase," said Donatella Cinelli Colombini.
The proposal of "gastronomic wine" coming from Sorrento Rosè concerns the alliance between pizza and rosé and has in the tomato the conjunction ring.
"The Americans," continued Lidia Bastianich, "love everything that is made in Italy, food and wine in particular, but they are curious, want to understand, learn. They are ready to listen to your stories, tell them how to do the wines and how to do the pizza. " Talking about pizza philosophy Antonino Esposito, Sorrento pizza chef who does not like shortcuts: "Pizza is made of flour, water and salt. Everything else is fashionable. " An assertion that seems minimalistic and instead underpins the use of excellent raw materials and long leavening.

This is also demonstrated by the numbers of Sorrento Rosé: almost one thousand visitors, fifty accredited journalists. And in any case, the Women of Wine try to revive also in Italy, where the consumption of rosé is still weak: "Sorrento Rosé is a starting point - says Sabrina Soloperto, festival coordinator - now we must establish alliances with restaurateurs, pizza makers and sommelier: to explain to them that the rosé is aimed at quality excellence, it can be eaten in winter and beautifully accompanies a large number of dishes.