Specific options for rose winemaking

Question 1

Direct pressing

Answer 1

Producing some of the lightest styles/colour of Rose (Vin Gris, Provence)

Black grapes are either whole bunch pressed or destemmed and immediately pressed to reduce any maceration

Pneumatic presses are typically used and will often be flushed with inert gas to avoid oxidation of the aromas and flavours and browning of the juice

Juice is fermented like a white wine

Depending on local laws, white grapes can also be co-pressed and co-fermented with black grapes to add extra acidity and achieve a paler colour. Like Rolle (Vermentino) is allowed pithing the production of rose in the Cotes de Provence

Question 2

Short maceration

Answer 2

Rose made by a short period of pre-fermentation maceration before pressing. During this time the must may be protected with inert gas to avoid oxidation and microbial spoilage

The longer the maceration, the more colour, flavor and tannin will be extracted. Couple of hours to a few days

At the end of the ferment, the juice will be drained off and the skins may be gently pressed and is then fermented like a white wine

Usually produces roses that are deeper in colour and more pronounced in flavour than those from direct pressing (traditional Spanish styles, Tavel)

Sometimes made from a by-product of must concentration in red wine production; saingnee (bleeding) bleeding off some of the juice concentrates the remaining must, this may be used to enhance red wine production. Meaning the production of this rose is relatively cost effective

Disadvantage is that the grapes used are grown and harvested as if they were going to make red wine, and therefore the juice used for making rose may be less suitable for this style of wine (lower in acidity).

Nevertheless, quality producers can make both good to outstanding quality rose and red wine using this technique

Question 3

Blending

Answer 3

Blending a small proportion of red wine with white, retaining the aromas and flavours of the white wine

This way of rose making is not allowed in many regions within Europe (Champagne is a well known exception) as it is thought this method would lower the quality of rose producing

If red and white wine is already produced, this blending method is simple and cheap. In still wine production its often used for inexpensive wines

Colour is a very important characteristic in rose wine, therefore wines are often packaged in clear glass so the colour can be clearly seen, consumers often purchase rose bases entirely on the colour of the wine

Deeply colored roses are often, sometimes wrongly, accosted with off-dry, or medium-sweet styles

Blending makes it easier to control the colour of the wine

Question 4

Viticulture for rose wines

Answer 4

medium-high levels of acidity, low-medium levels of alcohol and fresh fruit flavors are desired

Grapes for good tot outstanding quality rose tend to be grown in cool or moderate regions or cool to moderate sites in warmer regions

Cooling influence may come from latitude, altitude, aspect (facing awoken from the equator) and proximity to large bodies of water/the coast

Slowing down ripening helps to produce grapes with less concentration

Question 5

Market trends for rose

Answer 5

Currently:
Pale in colour, low in tanning

Red wines with low or medium levels of colour and tannin tend to be a easier to make this style of wine

Question 6

Harvesting grapes for rose wines

Answer 6

Harvest time tends to be earlier than for red wines (unless the rose is made from a by-product of red wine) to retain acidity and obtain delicate, fresh red fruit characteristics

If wines are made by short maceration its important that tannins are ripe to avoid the extraction of green flavours

May be carried out by machine or hand

Hand harvesting allows whole bunch pressing to gain a juice that is low in colour

Machine harvesting can be beneficial in warm climates where harvesting at night means that grapes remain cool until they arrive at the winery, its also quick if large volumes need to be picked at a certain level of ripeness, and can also be cheaper in such circumstances

Question 7

Fermenting rose wine

Answer 7

Usually fermented at cool temp (12-16) to promote the production and rotation fo aroma compounds

Stainless steel tanks are often used because they are neutral and allow control of temperature

Oak vessels are occasionally used to proved more texture; although, this is usually a more expensive option than stainless steel tanks

If using oak the wine must have enough fruit concentration to not be overwhelmed by the influence of oak

Cultured yeasts are used in the majority of cases, especially those that promote fruit flavours

Question 8

Malolactic conversion for rose wines

Answer 8

Malo is usually avoided in the production of rose wine; buttery flavors are not wanted as they would mask the fresh fruit aromas that are desired in these wines

Also, many roses are design to be refreshing to drink and therefore winemakers are often looking to retain acidity

Question 9

Maturation of rose wines

Answer 9

Rose may mature for a short period on the lees and/or in oak vessels if the winemaker wants to add texture and body to the wine

New oak adds flavours of vanilla and clove, and is used by a few producers who are looking to create a different style of rose (often to pair with food)

Wines matured on the lees or for a period of time in wood are likely to be at least mid-priced because of the time spent in storage and the cost of any barrels