There are three major ways to produce rosé wine: skin contact, saignée and blending.
When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days.The must
is then pressed, and the skins are discarded rather than left in
contact throughout fermentation (as with red wine making). The skins
contain much of the astringent tannins and other compounds, thereby leaving the structure more similar to a white wine.The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
Saignée or bleeding
Rosé wine can be produced as a by-product of red wine fermentation using a technique known as Saignée. When a winemaker desires to impart more tannins and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is
intensified as a result of the bleeding, because the volume of juice in
the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce rosé.
In other parts of the world, blending, the simple mixing of red wine
to a white to impart color, is uncommon. This method is discouraged in
most wine growing regions, especially in France where it is forbidden by law, except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
Come experience a variety of shades and tastes...
Today, Friday June 1st and Saturday June 2nd, starting at 3pm,
all of our dry roses will be open for sampling... Al Fresco again!
Please come in and invite a friend.