The rosé wine production process is very similar to that of red wine, only the maceration time, which is shorter for rosé, makes it possible to obtain a pale pink/salmon color.
Rosé wine is thus produced from black grapes with white pulp, such as Pinot Noir, Grenache, Syrah, Mourvèdre, Carignan, Cinsault or Malbec.
This is particularly the case for the Or & Azur rosé wine collection, a Languedoc AOP cuvée designed by Gérard Bertrand, labeled AB (organic wine) and Bee Friendly (preservation of pollinating insects) produced from Grenache and Cinsault grape varieties.
If you didn't know, very few black grapes have colored pulp. These are part of the category of so-called “dye” grape varieties.
The pale pink color of rosé wine is thus obtained thanks to the skin of the grapes, and not thanks to the flesh. It is during pressing and maceration, when the grape juice is in contact with the skins, that it changes color. Thus, the longer the maceration, the more intense the color will be and will approach the color red.
Once the coloring and maceration phase has been completed, the fermentation phase begins.
Fermentation allows sugars to be transformed into alcohol by the action of yeasts present naturally, or added by man.
Finally, before bottling, the wine goes through the aging phase, in oak barrels for high-end rosés or in stainless steel vats.
Aging is a very important phase in the process of making rosé wine.
Indeed, it is during aging that the aromas and structure of the wine will be worked on.
After devatting comes the final stage of bottling, which is, as the name suggests, bottling the wine, and will be closed with a cork or screw cap.
Now you know how rosé wine is produced!
All you have to do now is find out which are the best rosé wines to make the right choice!