Nowadays people care more and more about their figure and want to stay healthy and fit. As a consequence of this new way of living, the amount of calories that one is ingesting every day is becoming a real preoccupation. Both men and women try to acquire low-calorie wines so they can avoid annoying restrictions. In fact, it is estimated that in the case of United States, 20% of the population is in constant diets.

May 1st, Labor Day, is a holiday and to celebrate nothing better than a glass of wine... A great way to discover new flavors along with a wide range of cuisine! Pair the wine with a snack or a special meal and enjoy this day with your loved ones. 

Rosé wines are not only for the summer. Their freshness and flavor presume that are fully optimal to taste them with fish or rice dishes by the sea, but we can also consume them in winter. These are some of the myths that characterize the world of wine, the same way that many people drink only reds during the colder months, when they also can be consumed throughout the year.

Previously we talked about the origin of rosé wine and how it has evolved in terms of production and consumption so far, even explained the difference between a claret and a rosé. This time we will show, in summary, the process of elaboration of this type of wine.

Any wine that claims to hold the title of rosé should be slightly acidic, have fruity aromas and a bit of residual sugar, which can be perceived or not when drinking them. However, its creation does not respond to a single recipe but there are at least three different methods for obtaining them.