19.1. Key Methods to Influence Colour and Aroma in Rosé Winemaking Flashcards
Name the 3 key ways of making rosé wine.
- Direct Pressing
- Short Maceration
- Blending
Which method makes some of the lightest-coloured rosés?
Direct Pressing
Describe the steps in Direct Pressing.
- black grapes are either whole bunch pressed or destemmed (possibly crushed)
- pressed immediately
- juice then fermented like a white wine
What type of press is typically used in Direct Pressing? Why?
- pneumatic presses
- flushed with inert gas to avoid oxidation
Why are grapes for rose pressed immediately?
- to reduce any maceration
Why are inert gasses typically used in direct pressing?
- to avoid oxidation of the aromas and flavours
- to avoid browning of the delicately-coloured juice
What 3 factors does the colour of direct pressed rose depend on?
- the pressure used when pressing
- the duration of the pressing time (a longer pressing time can increase the time of maceration)
- how much press juice is used
What is another name for wines made via direct pressing?
‘vin gris’
What famous roses are made via Direct Pressing?
Lightest-coloured Provence rose
What might a producer do to add extra acidity and achieve a paler colour?
white grapes can be co-pressed and co-fermented with black grapes
Where are white grapes co-pressed and co-fermented with black grapes? What grape is typically used?
Rolle (Vermentino) is allowed within the production of the rosé wines of Côtes de Provence
How long might a rose maceration last? What is the effect on the wine?
- a couple of hours to a few days
- the longer the maceration, the more colour, flavour and tannin
Describe the making of short maceration roses.
- crushing
- maceration
- juice drained
- gentle pressing
- fermentation (like a white wine)
How might the wine be protected during maceration?
- inert gas to avoid oxidation and microbial spoilage
What is the result of short maceration on the final wine, compared with direct pressing?
Short Maceration roses are typically
- deeper in colour
- more pronounced in flavour