Fundamentals Unit Part 5 - Rose wine production

Question 1

How many ways are Rose wines made in France?

Answer 1

1. Rose de Presse (Direct Press);
2. Rose de Saignee ( Bleeding method);
3. Cuvaison Rapide (Rapid Soak)

Question 2

What does the Direct Press method entail?

Answer 2

Grapes are pressed immediately after harvest and the juice will only have contact with the skins for the duration of the pressing (1-4 hours). Imparts a slight pigmentation. Traditional method used in Provence.

Question 3

What does the Saignee method entail?

Answer 3

After harvest grapes are crushed as for red wine. Skins, pulp and juice are macerated for 8-24 hrs at 16-20C. Some of the pink juice is bled off and fermented as rose.

Question 4

What is the different character of Saignee and Direct Press roses?

Answer 4

Saignee method rose is a deeper colour, more tannic and fuller in body than Direct press rose. Remainder is used for red wine.

Question 5

What does “Cuvaison Rapide” entail?

Answer 5

Grapes are crushed and undergo a period of aqueous extraction at 25-28C before pressing.

Question 6

How is Rosé wine fermented?

Answer 6

After the juice is pressed it is fermented as for white wine at temperature between 12-22 Deg C

Question 7

What other methods are employed by some vignerons?

Answer 7

Combining different grapes of the same colour with separate vinification techniques then combining.

Question 8

How is Tavel Rose made?

Answer 8

As for the saignee method except whole tank is drained of juce. Skins are then pressed and this juice combined with the free run juice. Delivers a rose with noticeable tannins. Known as rose de maceration.