Rosé wine is one that has some of the typical red wine color, but just enough to give a pink color, which can range...
Rosé wine is one that has some of the typical red wine color, but just enough to give a pink color, which can range from light to strong almost purple as grapes and production techniques used.
There are three ways to produce rosé wine: contact with the skins for bleeding (saignée) and mix.
This production technique is used when the pink is the primary product. It consists of crushed red grape skins, allowing it to remain in contact with the juice for a short period, typically two or three days.
Then the grapes are pressed, and the skins are discarded rather than leave them in contact throughout fermentation (as in the case of red). The skins contain much of the tannins and other compounds strongly flavored, and remove a wine-like flavor is obtained white.
The longer the skins are left in contact with the stronger must be the color of the resulting wine .
Rose may also be obtained as a byproduct of fermentation of red wine, using a technique known as bleeding (saignée). When the producer wishes to give more tannin and color to red, you can withdraw part of the pink juice at an early stage. The red wine remaining in the vats is intensified by reducing the total volume, and wine maceration is concentrated. The pink juice that blood can be fermented separately to produce rose wine.
The production of pink by mixing red and white wine is uncommon. This method is discouraged in most wine growing regions, with the exception of Champagne, and even her various high quality producers do not use it, preferring "sangrado".
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