Rose wine has some of the color of red wine, but just enough to give it a rosy hue. The tonality can range from light to almost violet, its color will depend on both the type of grapes used and the production techniques used.
There are 3 ways to produce rose wine:
This technique is used when rosé is the primary product, and consists of crushing red skin grapes, allowing it to remain in contact with the must for a short period of time, which is usually 2 or 3 days.
At that time the grapes are pressed, discarding the skins instead of allowing them to remain in contact with it throughout the fermentation. When removing the skins, a flavor more similar to white wine is obtained, since the skins contain a large part of the tannins, and other compounds that give the strong flavor.
Thus, the longer the skins are left in contact with the must, the more intense the color of the resulting wine will be.
This technique is based on obtaining a by-product (rosé wine) from the fermentation of red wine.
If a producer wants to add more color and tannins to a red wine, what they do is remove some of the pink juice at an early stage. In this way, the red remaining in the vats intensifies as the total volume is reduced, and thus the must from the maceration is concentrated.
After bleeding, the extracted pink juice can be fermented separately to make rosé wine.
It is the least frequent technique, and consists of the mixture of red wine and white wine.
The diversity of shades varies from a pale orange to an almost violet wine. The color depends on various factors such as the type of grape, the additives, and the production techniques used.
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