How is rosé wine made?

Although the weather hasn't exactly been good in France in recent days, rosé remains the drink of the summer.

Why is rosé so popular in summer?

At the beach, by the pool, with or without ice cubes, to accompany an aperitif or a BBQ with friends, any occasion is good!

How is rosé made?

Rosé wine is made from grapes with black or red pulp. Unlike red wines where the grapes are left in contact with the skins for an extended period to extract more color and tannins, rosé winemaking involves a shorter maceration, usually a few hours to a few days, depending on the style desired.

Here are the main steps in vinifying a rosé wine:

1. Harvest: The grapes are harvested at optimum ripeness, often slightly less ripe than for red wines to retain a more lively acidity.

2. Destemming: The grape clusters are destemmed to separate the berries from the stalks.

3. Maceration: The grape berries are pressed to extract the juice, which is placed in contact with the skins for a shorter period than for red wines. This maceration allows for a light coloring and aromas from the skins.

4. Fermentation: The resulting must is then fermented, generally at controlled temperatures to preserve the fruity aromas.

5. Separation: Once fermentation is complete, the wine is separated from the lees (yeast residue) and solid particles by decantation or filtration.

6. Aging: Some rosé wines may be aged in tanks or barrels to develop more complexity, although most are intended to be consumed young to preserve their freshness and fruity aromas.

7. Blending: In some cases, different batches of wine may be blended to achieve the desired flavor profile.

The result is a rosé wine that can vary in color, aromas and flavors, from pale and delicate rosés to more full-bodied and fruity rosés, depending on the grape varieties used, the winemaking techniques and the preferences of the winemaker.

Discover the half-bottles of rosé, to enjoy wonderful moments of conviviality.