Rosé wine, a delicious and vibrant wine expression, encloses a captivating balance in each sip, but do you know what a rosé wine is?
This wine that moves between the freshness of white wine and the aromatic depth of red wine holds many secrets that few people know. Join us on this DEMUERTE journey through the production methods of rosé wine, and discover the art behind each bottle.
What is a Rosé wine
When it comes to the production of rosé wine, it should be noted that it is an art in three forms. That is to say, there are three main methods to produce rosé wine: the contact with the skins, the bleeding process and the blending of wines. Below we will see what is behind each one of them and their particularities.
Method 1: Contact with the skins
When rosé wine is the absolute protagonist of the process. That is to say, when the objective is to obtain this type of wine, a technique called skin contact is used. In it, the red grapes are carefully crushed, allowing this pigmented component to come into contact with the must for a short period of time, from a few hours to two to three days.
The grapes are then pressed, and the skins are discarded rather than kept in fermentation, which occurs in red wine production. By eliminating the tannins and other intense compounds present in the skins during this process, a wine with a more subtle flavour is achieved, very similar to that of white wine. In addition, the intensity of the resulting wine’s colour will depend on the contact time between the skins and the must.
Method 2: Bleeding
Another way to obtain rosé wine is the bleeding method. This makes it possible to obtain rosé wine as a by-product of red wine fermentation.
In this technique, known as saignée, part of the rosé juice is removed at an early stage of the maceration of the red wine. A reduction of the total volume in the vats in which the remaining red wine is intensified, while the must from the maceration is concentrated to produce rosé wine.
This method offers an efficient way to adjust both the colour and tannin levels in the resulting red wine. A fact that provides a delicious rosé alternative in wine.
Method 3: Blending
The production of rosé wine by blending red and white wine is a rare practice, except in some regions, such as Champagne, where it is common.
Its infrequency is due to the fact that most wineries in the other wine regions of the world consider it less authentic compared to the previous methods.
This does not mean that it is worse. For some high quality producers prefer to opt for the bleeding process rather than blending, seeking to preserve the purity and essence of each grape variety.
DEMUERTE rosé wine: A Spanish jewel
Located in the region of Yecla, Murcia, DEMUERTE’s rosé wine represents one of Spain’s winemaking glories. Made from the Monastrell grape, this wine embodies the passion and tradition of a region rich in winemaking history. With its bright pink colour and exquisite flavour, each bottle is a testament to the artistry and mastery of the winemaker behind this prestigious cellar. So if you want to get started with rosé wine, don’t hesitate and get yourself a bottle – you’ll discover a world of flavours!
