Origin, grape variety, and production method distinguish the features of the new rosés that have revolutionized the wine scene.
Like a white wine made with red grapes
Except for this maceration process, the rest of the process of making rosé wines is like that of white wines, with the difference that red grapes are used in the case of rosés.
This process includes the following steps, once the grapes have been harvested, transported, unloaded, and crushed:
Pressing
Depending on the pressure exerted on the grapes, the worsts will be of higher or worse quality. The best is the yolk (or flower) must, which is obtained by the natural pressure of some bunches on others.
Settling
It is done by resting and decanting to separate the must from the herbaceous parts.
Fermentation
In this phase, the sugars in the worst are transformed into alcohol, with the intervention of yeasts (which can be "autochthonous" or added).
Racking
It is the process by which the wine is transferred from one container to another, to remove the solid remains.
Clarified
It is carried out so that the liquid does not appear cloudy. In rosé wines, milk albumin (casein) is usually used for this.
Filtering
Another alternative to eliminate impurities and contribute to the wine having a more crystalline appearance; in this case, a membrane is usually used to filter out the small particles.
In some cases, the process is completed with these two steps:
Fermentation in barrels
To promote complexity, fermentation takes place in wooden containers, which provide additional micro-oxygenation, while the presence of lees (dead yeast, plant remains, insoluble acids and other sediments) enriches the aromatic expression of the wine.
Aging in barrels
It is not very common in this typology, but there are exceptions in which the wine is kept in barrels - generally in Bordeaux format: 225 liters - for a period usually lasting between three months and a year. The contact between the wine and the barrel produces varied effects: fusion of tannins, spicy nuances, and toasted notes ... and in theory it should favor the longevity of the wine.
If it is a wine with fermentation and/or aging in barrels, it is usual to rest for a few months in the bottle before going on the market. Otherwise, if it is a young rosé wine from a new vintage, it usually leaves the winery without further delay.
15 Bodegas has a wide range of rosé wines, with a diverse profile, with alternatives that allow us to appreciate the different nuances offered by this typology, depending on the origin, variety, and production method. Do you dare to try one? You will understand why rosés have more and more enthusiasts.