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What is rosé wine?

What is rosé wine?

Rosé wine is the wine of predestination for accompanying fresh meals. As an aperitif with friends, you can completely opt for a fruity rosé wine. In addition, its excellent value for money is within everyone's reach.

The rosé wine vinification process is both particular and demanding. Let us quote for example, the rosé of bleeding , the rosé of pressing or that of maceration . For the record, did you know that rosé wine was considered the oldest wine? Indeed, its production was born in Provence due to the development of the culture of the vine, centuries before. The Greeks founded Marseille and at the same time planted the first vines. At that time the wine was light in color.

The grapes after crushing gave a juice directly fermented and maceration was carried out with respect for traditions. During fermentation, the must had to be separated from the juice. Subsequently, came the rise of the Roman Empire with the birth of all of Gaulle. As part of religious ceremonies, the church used clear wine associated with the characteristics of healthy and fresh wine resulting in increased production and commercialization. Therefore, if you are looking for a wine that inspires conviviality, spontaneity and simplicity, rosé will be a perfect ally.

However, how is it made? And, what are its grape varieties ?
Find out in the rest of our article, the answers to these questions.

How is rosé wine made? And, why is it pink?

In contact with the skin, the more the must is macerated, the more the wine gets a deep color. As a result, the coloring is less pronounced if the must is separated from the wine. And yes, it is the pigments in the skin of black grapes that transform rose wine.

The vinification of rosé wine

There are 3:

  • The maceration rosé
  • The pressing rosé
  • The bleeding rosé

The maceration rosé

The latter is made by harvesting black grapes. In vats, the maceration is short. It can last from ten to thirty hours to vary the color. Basically, the goal is to separate the berries from the skin, seeds, pulp and juice of the grapes. During vatting, the pigments of the grapes soak up the juice and color to obtain a pink color.

Then the must is pressed and separated from the solid parts. Fermentation will then begin at temperatures between 18 and 20 ° to preserve the aroma content.

The pressing rosé

We are talking about the white vinification of red grapes. For this, it is recommended to press the grapes with the skin because the color sought is rosé salmon. The pressing rosé is clearer than the maceration rosé whose vinification consists of pressing the grapes after the harvest. The juice is then tanked and fermented.

The bleeding rosé

This rosé wine is made like maceration rosé and is obtained from red grapes. The maceration of red grapes usually lasts half a day for the juice in the tank to take on a pinkish hue and for part of the must to be transferred to a different barrel. This phase takes the expression "we bleed the tank". Indeed, the rest of the must will be used to make red wine.

What are the grape varieties of rosé wine?

With reference to the making of rosé wines, several are used today. Among the essential grape varieties, we find:

  • The Cinsault
  • The Syrah
  • Grenada
  • Pinot Noir
  • The Gamay

These are divided into two large groups: the Southeast and the Northeast

The grape varieties of the South-East

Cinsault is cultivated in France and is known as Black Malvoisie. When grown on fertile land, its production is sustained and its wines of very good quality.

Syrah is a grape variety found on the Côtes du Rhône side and is characterized by the production of rosé wines. It is a balanced wine, enhanced with aromas of black fruits and spices.

The grape varieties of the North-East

Pinot Noir is cultivated in Alsace and Lorraine and its production comes from the Burgundy region, its privileged terroir.

Gamay is a grape variety that produces red wine and rosé wine. It is cultivated on siliceous and granite soils to offer fruity, fresh and delicious aromas during its tasting.