2 minutes read
Following the red & white wine making, the turn is now to Rosé.
The often pink-ish wine are well drunk during the better sunny days & always reminds me of sitting on the terrace enjoying the world passing by.
Rosé is made the exact same way as red wine. The main difference is the time & temperature the skins are in contact with the juice during fermentation.
After the grapes are harvested, sent to the winery & went through de-stemmer, the grapes are transferred to a fermentation vessel. Here the grapes will be fermented at a temperature of 12C - 22C (same as white wine, red wine is at 20C - 32C).
The durability of the fermentation is only for a couple of hours (12 to 36 hours), until the winemaker thinks the wine has the right colour. The longer the skins are in contact with the juice, the darker the colour.
The grapes are then gently pressed & the juice is transferred to stainless steel tanks for maturation. You better can call this step ‘’resting’’, as the Rosé wine isn’t wine to age (apart from a very view areas) & is enjoyed because of it’s freshness & fruitiness.
The juice is then filtered, bottled & shipped ready to be consumed!