ROSÉ WINE: BUT HOW IS ROSÉ MADE?
For a long time rose wine has been synonymous of low quality wine and cheap substitute of a red wine. Today, however, rose wine has a precise position in the international market.
A different concept of wine making
It is probably very interesting to analyze the different technique of production.
Once upon a time rose wine was obtained by blending white and red wines, a procedure now forbidden by law in the whole European Union and allowed only for the production of Champagne and some sparkling wines.
What's todays Approach?
According to current regulations rose wine can be produced with, red grapes, gray grapes (Pinot Gris as an example) or blend the blend of musts.
Rosè can therefore be produced with red grapes only or with white and red berried vinified together.
Is there something like Natural Rosé?
Rosé wine, just like white or red, does not have just one tonality but it takes on different hues according to the kind of grape used and according to the kind of processing done.
Natural rose wines are obtained by those grapes which are naturally poor in coloring matter. These varieties are not many in nature and they are usually vinified in purity in order not to lose their typicality.
The tonality of a rose wine depend by the maceration time, that is the contact with skins which are the coloring matter. Usually the maceration time in rose wines is very short and lasts from few hours to one day.
Grapes are harvested when they are almost completely ripe or in some other case completely. Processing is done quickly and at low temperature; vinification is delicate and constantly subjected to color analysis.
Maturation, which is short (between 2-12hrs), is usually done in steel containers.
Are you a rosè lover?
Well, now we hope that this article was useful for you.