How is rosé made?

How is rosé made?

  • By - Lauren Conneely
  • 11 February, 2022

Ever wondered how rosé is made? Well, there's actual several ways - let's take a look at each of the methods. 

1. Maceration:

  • Red grapes are left in contact with the juice for a period of time (usually 2-20 hours).
  • The entire batch of juice is then finished into a rosé wine.
  • Can produce a darker coloured wine with richer flavour (depending on the duration).
  • Often used in Provence rosé. 

2. Direct pressing:

  • Very similar to maceration method. 
  • Red grapes are pressed right away to remove skins, leaving a hint of colour in the juice.
  • Can have a very light/pale colour. 
  • Often used in high-end Australian rosé. 

3. Saignée (“San-yay”):

  • Early on during fermentation, some of the juice is taken out and put into a new vat to make a rosé.
  • By-product of red winemaking process as the leftover red wine has more concentrated flavours.
  • Can have a deeper, more vibrant pink colour.
  • Often used in Napa Valley rosé. 

4. Blending:

  • A small amount of red wine is added to a vat of white wine to make rosé (usually up to 5%).
  • Can produce a wide range of light to heavier rosés.
  • Often used in a Champagne rosé but not allowed for still rosé in the EU.

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