How rosé wines are made?
Jan 01, 2018
There are three methods to produce rosé wines: maceration and bleeding (“saignée”), direct pressing and blending. The direct pressing offers subtlety and finesse while the bleeding makes rosé wines more structured. In most cases, it is best to drink rosé wines within one or two years after the bottling while they are still fresh. The flavors of rosé wines tend to be the same as white wines.
Maceration and bleeding:It consists of taking out (to “bleed”) of a tank containing just-crushed red grapes a certain amount of juice, after a few hours of maceration, to extract the color and aromas. The juice obtained is then fermented like white wines in cold tanks. The majority of the Provence and Tavel rosé wines are made this way.
Direct pressing:In this technique, the grapes are directly pressed in a press to get the juice. The juice is then fermented in a tank like white wines. The rosé wines obtained from this method, such as the rosé wines from Anjou and Touraine in the Loire Valley, are much lighter since the time the juice is in contact with the skin is very short.
Blending:
This technique is authorized only in the Champagne region. In this technique, a certain amount of red wine is added to the white wine before the second fermentation. Nearly 95% of the Champagne Rosé are obtained by this method.
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