Ch. 19: Rose Winemaking Options

Question 1

Direct pressing

Answer 1

Black grapes are either whole-bunch pressed or destemmed and pressed immediately to minimize maceration, making some of the lightest colored roses, including those from Provence.

Pneumatic pressed are typically used and are flushed with intert gas to avoid oxidation. The juice is then fermented like a white wine.

Depending on the legislation, white grapes can be co-pressed and co-fermented to add extra acidity and achieve a paler color. For example, Rolle (Vermentino) is allowed within the production of rose wines of the Cotes de Provence.

Question 2

Saignée (in the context of rosé wines)

Answer 2

Rose wine made by short maceration that is the by-product of must concentration in red wine production.

Maceration is a couple of hours to a few days.

At the end of maceration, some of the juice is drained off to concentrate the red wine, and used for rose production.

Cost effective, but grapes made for red wine, so may not have the desired characteristics of rose (high acid, fruity, low phenolics).

Can be used for good to outstanding quality.