How is rosé made?
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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