With it being National Rosé Day, I thought it fitting to expand our rosé coverage and speak about how rosé wine is made. For a more detailed view of rosé, you can read our post here.
How Rosé Wine Is Made
Step 1: Grapes are picked and crushed with their skins. Usually, red grapes are used, but you can find some rosé wines blended with white grapes to enhance the wine's aroma and flavours.
Step 2: The grape must, and skins are left together to macerate for anywhere between 2 to 24 hours. The longer the must and skins are left together, the deeper the colour of the rosé wine.
Step 3: The juice is then strained from the skins and other solids and placed in tank to further ferment for a period of time determined by the winemaker. The fermentation time really depends on the end result the winemaker is looking for. You can also find some rosé wines aged in oak, but the most common process sees it in tank.
Step 4: After fermentation, the rosé wine is bottled and ready for consumption. Most rosé is meant to be drunk young, with a maximum aging potential in your cellars for roughly 3 years.
Now that you know a little more about how rosé is made, I certainly hope you are sipping on something pink today to celebrate National Rosé Day.