Cards of Wine

Rosé Wine Vinification

Harvesting

Harvesting

Black grapes are harvested and sorted.
Crushing

Crushing

Harvested grapes are crushed to release the must.
Maceration

Maceration

A short maceration with the skins creates a pink juice.
Pressing

Pressing

Pressing separates the juice from the skins, seeds, and stems.
Fermentation

Fermentation

Yeasts transform the pink grape juice into wine (sugar into alcohol).
Aging

Bottling

After the fermentation, the rosé wine is bottled.

Harvesting

The first step to produce a rosé, is to harvest black grapes (Rosé wines are made from black grapes).

Some winemakers have separate vineyards for red and rosé wines, but red and rosé wines can also be produced from the same vinyard and the same harvest.

The best quality rosé wines are produced from hand-picked grapes.


Sorting

After carefull harvesting, the grape clusters are sorted for quality.

Unripe, diseased, and damaged grapes, bugs and leaves are removed.

Sorting

Sorting grapes before crushing


Crushing

After sorting, the grapes are crushed to crack the skins and release the must.

Must is the crushed grape juice that contains flesh, skins, seeds, and stems.

Modern crushing machines are calibrated not to crush the seeds full of bitter tannins.

Crushing

Grapes are crushed to release the must
Latin Vinum Mustum = Young Wine"


Short Maceration

Maceration is the process where the rosé wine receives its color.

The color comes from this skin contact with the juice.

A short skin contact (1 to 6 hours) creates a pink rosé.

A longer skin contact (1 to 2 days) creates a darker rosé.

Maceration less than 48 hours is called rosé vinification

Maceration more than 48 hours is called red vinification.

Maceration

Must interacting with the skin in the maceration process


Pressing

Pressing separates the pink juice from the skin, seeds, and stems.

Pressing

Alcoholic Fermentation

Alcoholic fermentation transforms grape juice into wine.

Yeasts transform the sugar in the juice into alcohol (and CO2).

The pink juice is fermented in steel or fiberglass tanks. Rosé wines are very rarely fermented in wood.

Maturation

Juice + Yeast = Alcohol + CO2


Fermetation Temperature

Rosé wines (and white wines) are fermented at low temperatures (12-22°C, 54-72°F) to maximize the fresh fruit aromas.

Red wines are fermented at high temperatures (20-32°C, 68-90°F) to extract more color and tannins.


Differences Between White and Rosé

White wines are made from white grapes. Rosé wines are made from black grapes.

White grapes are pressed immediately after crunching, to avoid any skin contact. Rosé grapes are macerated with the skins after crunching, to absorbe taste and color from the skins.

Some white wines are maturating both in oak and bottles after fermentation (like some Chardonnays). Rosé wines are only stabilizing a short time in steel tanks after fermentation.


Rosé Wine Vinification

Grape Crusher Oak Barrels Wine Press Steel Tank Whitewine Bottles
Crushed
for Must
Macerated
for Color
Pressed
for Juice
Fermented
for Alcohol
Bottled
for Sale

White Wine Vinification

Grape Crusher Wine Press Steel Tank Oak Barrels Whitewine Bottles
Crushed
for Must
Pressed
for Juice
Fermented
for Alcohol
Maturated
for Taste
Aged
for Taste

Alcohol can be addictive. Drink in moderation.

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