Rosé is the quintessential summer wine that we gladly share after a long day or during a BBQ.
This light wine is fruity and has been part of our range for over 30 years. Developed each year with our Sauvignon grape varieties, we make it dry and round in order to match a large selection of dishes.
How does one make the rose?
There are two techniques:
- the press
- the bleeding
The first technique is to squeeze the fruits to extract the juice. We pour the harvest in the press that will slowly crush the berries.
The second technique that we use, consists on macerating the grapes in their juice to extract color.
It is the skin that will bring the color to the juice as it is loaded in natural colors: anthocyanins. This maceration is short, between 12 and 24 hours depending on the year and the quality of berries. Our rosé is made mainly from Cabernet. They are very rich in anthocyanins, that's why we always get a nice pink color. We must watch carefully the tank during the maceration because we don't want to extract too much color either! Once the juice took a nice shade, we process on the "bleeding". We open the tank to transfer the wine into another by putting a grill to prevent the skins and seeds to come. We get a first juice that is ready to start its fermentation.
There is no right or wrong technique. Each winemaker makes wine according to his desires, preferences and resources. When a winemaker enjoys making a wine, you found it in your glass!